I asked my friend Paul Agopian, an Armenian chef, to write some information about the story of Armenian sarmals, the country where, most likely, the oldest recipe of this dish comes from: "History Armenians call it Tolma. In the distant past it was a dish that was prepared for certain holidays, weddings, funerals and [...]
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 [...]
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 […]
The "deadly sin" of our soup makers versus the ramen technique
We listened to the stories in the newest episode Tasty Memories with Caius Merşa from Timisoara, the man who imported the concept of soup bar to Romania. We talked about soups, pastries, but also about Timișoara – European Capital of Culture in 2023. The podcast can be listened to on all audio streaming platforms or directly here: What does […]
"Next weekend I'm going to visualize people's reaction to this beetroot soup"
"Next weekend I'm going to see people's reaction to this beetroot soup which, mind you, it looks like a very boring beetroot soup, but I'm telling you, it's amazingly tasty. I was pleasantly impressed with the final product and if it will be appreciated inside this festival about Via Transilvanica by customers, it will enter [...]
How Cuban Rum Acacia Flower Jam Came To Be
We started the new season of Amintiri Gustoase, the only Romanian gastronomic podcast, part of Digital Chronicles. The first guest comes from Totești. Paula Bora tells how she went from wild poppy petal jam to ginger lemon dandelion jam or acacia flower jam with Cuban rum. […]
Is there or isn't food specific to Resisi?"
I had the pleasure of discovering a very good, even surprising restaurant in Reșita. It's not just preconceived notions about smaller cities in the country, but especially, later proven fact, supply chain deficiencies in these areas. I discovered Chef Robert Dragoescu from Moft Resita and after [...]
What's the story with the brandy cake
What's the story with the brandy cake? A question to which I kept looking for an answer, and the appearance of Alina Muntele in the Cronicari Digitali podcast, at Amintiri Gustoase, helped me find the answer. "It's a mousse cake with brandy, more precisely with palinca. They are a little different, one is more aromatic, one is less aromatic, [...]
Why do traditional restaurants have the same menu?
In the last Cronicari Digitali podcast, at Amintiri Gustoase, we had a very open discussion about what is happening in our HoReCa. My interlocutor was Paul Siserman, whom I asked directly: Why do traditional restaurants have the same menu? "They have the same menu because they have the same school or they don't have any [...]
English 
Romanian 