Paolo Profeti seems to have been predestined to live in Romania. At least this is what he thinks: “I don’t know if this has any...
The recipe uses sauerkraut, one of the most popular pickles in Romanian cooking, arguably surpassed only by pickled green tomatoes. ...
Bashar Barbary was born in Iraq and is now studying political sciences at the Bucharest University. His coming to Romania was not strictly about...
Different communities have different dishes they emphasise, such as the Saxons, who organise in Prejmer, near Brasov, the Festival of Crepes to mark...
It’s chess that brought Matthias Thesing from northern Germany to Romania. He is actually an international master of that sport of the brain....
Pursuing a study program in Romania is a good option for foreign students, whether they study the Romanian language or they opt for such widely...
Today’s edition is about a staple of many cuisines, popular on all continents, made in the most incredible variety of ways. We are talking about...
Today’s edition is about a staple of many cuisines, popular on all continents, made in the most incredible variety of ways. We are talking about...
In Romania when someone taps his or her index finger on the cheek repeatedly this means in non-verbal communication “shame on you”. When you go...
This week’s recipe is the Transylvanian soup with smoked meat, which has two versions, one with potatoes, one with cabbage. Its little secret is...
Lately in Romania, the entrepreneurial spirit has woken up to the realisation that food can be an incredible incentive to join a festival or event,...
Fang Shuang arrived in Romania in 2005, at the age of 16. As a fresh arrival from the east of China, he enrolled in preparatory courses to learn...
Today we are going to show you how to prepare pickled vegetables given that we are in the season when plenty of Romanians prepare for the winter...
It is especially popular this time of the year, when the plums are ripe and juicy. They are quite easy to make. You only need a kilogram of potatoes,...
