A Polish myth claims that the King of Poland and Grand Duke of Lithuania, Casimir IV, fed his army with gołąbki (sarmles) before a key battle of the Thirteen Years' War outside Malbork Castle against the Teutonic Order in the second half of the 15th century. The victory is attributed to the properties that give strength to this table [...]
Some Germanic charms
Some German sarmals In most of the countries sarmals are a kind of stand-alone, even if in the East they are often served as mezze. The combination of meat, rice, leaf, sauce plus bread or polenta is enough for them to be a complete dish. The Nordics, both the Germans and [...]
Eminescu and the Baron of Trei Sarmale
Between Mihai Eminescu and Dimitrie Petrino there was an open enmity, quite well known at the time. Eminescu criticized one of Petrino's books, in an article in Albina, and later Petrino replaced the poet as director of the central library. Eminescu invented a nickname for his rival: Baron de trois sarmaux because he [...]
Sarmale with rapane from May 2
Some of you may know that I have been collecting information for a universal encyclopedia of sarmals for several years now. They're also made in China, they're also made in Argentina, and November 30th is National Sarmala Day in Sweden. I read several thousand recipes, identified dozens of different leaves, hundreds of combinations of fillings, […]
Sarmale with mushrooms and baked peppers from Lucian Dragomir
Lucian Dragomir is probably the most famous vegetable grower around Brașov, the founder of "La Borcan" and the one who calls himself: responsible farmer. Together with him we also made the pickled sarmales (a wonder) which we will show you soon. In the meantime, we present you another recipe for sarmales, for fasting (vegetarian, vegan): Filling […]
Ioana Pătrășcoiu and a village brunch
This week we sat for stories with Ioana Pătrășcoiu (MySecretRomania.com) in a new interview Tasty Memories, part of the Digital Chronicles podcast. Ioana Pătrășcoiu explains why she is so interested in the cuisine of the South, which is less talked about and written about, and what is the matter with Olten crayfish, which... are not crayfish, but also in [...]
The story of the recipe books, at Amintiri Gustoase
We invited Anca Dănilă to the Amintiri Gustoase podcast, part of the Digital Chronicles project, to talk about the recipe books inherited, generally on the maternal line, in Romanian families. Anca Dănilă tells the stories behind some special recipe books that Irina Margareta Nistor has, but also what exactly she liked [...]
Roxana Blenche on how important it is to have a truly competent mentor in the kitchen
In the latest episode Tasty Memories, part of the Digital Chronicles podcast, Roxana Blenche told me how important it is to have a really competent mentor in the kitchen and what kind of psyche you need to face all the challenges that come from him . Roxana Blenche also reveals why she is so […]
Marian Timofti urges us to follow an olive oil tasting course
In the most recent discussion in Amintiri Gustoase, which I had with Marian Timofti, the sommelier explains to us what it means to be an authorized taster, given that we don't have schools for such a thing, and why it's good to do it at amateur level. He tells us why it wouldn't be bad at all [...]
Dana Burlacu Visternicu about the gastronomic identity of Iasi, Moldavia and Bucovina
We have a new episode of Tasty Memories, part of the Cronicari Digitali podcast! Dana Burlacu Visternicu talks about the benefits of moving to a house with a yard and answers questions about the gastronomic identity of Iasi, Moldova and Bucovina. It explains to us how many facets the alivanc has, how the sărbușca is soured, where the sarmales with hurd are made and why […]
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