Brânza de burduf, the most valuable among Romanian cheeses, has an even more valuable variety: aged in pine bark, the cheese gets a special, unique flavor and taste.
Tweet It’s Fall, and in many Romanian homes this is equivalent with preparing for the winter. Since fresh produce are hard to find in the winter, are usually more expensive and generally tasteless, Romanians conserve the tastes of the Autumn and its finest flavors. The following is the recipe of a traditional Romanian bread spread, [...]
Tweet Yesterday, in my post about Lazarus’ Saturday (April 11, 2009) I mentioned a special dish, used to celebrate the dead: coliva. Coliva is the Romanian translation of the Greek κόλλυβα (kólliva) and it describes a sweet pudding made of boiled wheat. This “desert” is used liturgically in both Eastern Orthodox and Greek-Catholic churches. Romania [...]
Tweet A feast of lights and joyfulness – this is how I remember my Christmases in Romania. The Christmas tree was a “must have” in my family – I’ve never spent one single Christmas without it. Romanian carols, although sober and quite religious, were magic. I miss Christmas. It’s not that I don’t enjoy Christmas [...]