At this time of the year, Romanian cuisine focuses particularly on its winter stash of vegetables, such as potatoes and sauerkraut. In today’s show...
This is a Moldavian specialty, a pie that is considered a local delicacy, and is at the same time a staple of dessert, in spite of the fact that it...
The Pancakes Caravan is not the name for a desert, but it is a festival organized in Prejmer, in the central Romanian county of Brasov. The...
Organised in early February, the contest is called “Worschkoschtprob,” or “Banat Sausage Tasting,” and has two separate sections, one...
It is customary in Romania for the authorities to distribute free bean dishes to the people taking part in the festivities to celebrate the...
Romania’s national day, December 1st, tends to run contrary to the Christmas fasting tradition, because it often is celebrated with smoked ham and...
Apart from deserts, there are dishes, in the Romanian cuisine, which are based on fruit, whether fresh or preserved. At this time of the year, you...
Yveline Bonora came to Bucharest nearly 9 years ago. She followed her husband, Just, who had set up a restaurant here the year before. At first the...
These days, Romanian Orthodox Christians, who make up some 80% of the country, are, according to religious tradition, in the middle of Nativity Fast,...
Kasia Obielgo comes from Poland and as far as she can remember, history was her passion. Kasia thinks history defines us all, and fully accounts for...
Philippe is a chef. He comes from Lyon, which gastronome Curnonsky described in 1935 as “the world capital of gastronomy”. With its over one...
Back in 1935, Romanian journalist and writer Constantin Bacalbasa published the 2nd edition of a cookbook called ‘’1501 dishes. The Gastronomic...
The meat-cabbage combination is widely used in Romanian cuisine. The most famous is stuffed cabbage, the so-called ‘sarmale’. You can find them...
People have been cooking with prunes in Eastern Europe for centuries, and it is a staple of fasting in the Orthodox tradition. ...
