Moldovan cuisine is considered a chosen one considering many aspects of world cuisines. It is the result of synthesizing in time the tastes, ideas and gastronomic customs specifi c to our people. It is special due to the multitude of integrated values, mentioning in this respect the nutritional value, food safety, aesthetics, etc., including the cultural value focused on culinary customs and traditions, but also the attributed semantic ones. Th e value multitude is determined by the heritage marked by the interconnection of traditional gastronomic culture with that of other peoples, with whom our people have come into contact throughout historical evolution. Th e study carried out within the State Program 20.8009.0807.17 REVICULT, in order to revitalize the traditional gastronomy and the interaction with the housewives in the fi eld, allowed the capitalization of a traditional dish known as Chisalita, Chisăliţă a dessert from the sweet memories of childhood reminiscent of grandparents and the beautiful childhood, is prepared in summer from fresh fruits, and in winter from dried fruits. Previous studies show that Chisalita is over 1000 years-old, and meant sour. It is of great interest to prepare the Chiseliţa in diff erent areas of the Republic of Moldova. Th us, it was identifi ed the traditional technology of preparing Chisăliţa with sour cherries, thickened with pasat (ground millet seeds) (years ‘20—’50) in the northern area (v. Rudi, v. Sudarca, Plop, Donduseni district), Chisăliţa with corcodușe (wax cherries) thickened with stripes made of dough (v. Japca, v. Bursuc, v. Salcia, v. Sănătăuca, Floresti district ), in order to be more consistent and “satiating”. Aft er the ‘60s, Chisăliţa, according to the informants, becomes more diverse considering the ingredients used, It was made from diff erent fruits combined and slowly avoiding thickening with ingredients other than fruit, keeping the same viscous consistency, sometimes being sweetened with sugar. In this regard, we present Chisăliţa prepared in summer from apricots (Anenii Noi district) and in winter from dried apples and pears. Th e knowledge of the culinary heritage associated with this traditional dish allows the identifi cation of the traditions of yesteryear, the fi nding of their values, of the gastronomic diversity as elements of tourist attraction but also of the nutritious health of a people.