Cristian China-Birta was my guest in the Amintiri Gutoase column, from the Cronicari Digitali podcast. If we caught an expert in all things online, we took the opportunity to understand how social media works for brands, what makes an influencer good and bad, and what we do with all the hate speech in […]
How versatile the burger is and what are the most surprising combinations
It was the Burgerfest weekend and before we went to the tasting, we sat for stories, in the Cronicari Digitali podcast, with Dragoș Gurăroșie, the organizer of the festival. I sought to find out from him how Romanians view the burger, which are the best combinations and if the burger with halloumi is a burger. An answer came to the last question [...]
Do we have a cult of wine, like the French?
In Amintiri Gustoase, the column from the podcast Cronicari Digitali that I produce every Friday, I invited Ioan T. Morar. We didn't just talk about the food, especially since he's a wine lover who also knows how to read its full story in a glass. "I think we will have the cult of wine in the moment [...]
Romanian fine dining, defined by Chef Nico Lontras
This week, in the Cronicari Digitali podcast, at Amintiri Gustoase, I'm talking about food with Chef Nico Lontras. I asked Nico Lontras what fine dining means: "Most people think that a fine dining restaurant goes into this area of very small portions. Yes, it is very true, they are small portions, but there are restaurants where [...]
"The taste that develops in a dough that is leavened for 24 hours, 48 hours, sometimes even 72 hours has nothing to do with a bread that is made on the fly within two hours from kneading to baking"
Artisanal bread costs more, but it also looks better and healthier. I looked for the explanations at Amintiri Gustoase, in the Cronicari Digitali podcast, together with Valentina Ion. "There are certain studies that show that bread that is leavened more slowly is more digestible, it is received differently by the body. It deactivates some substances called itates [...]
Chef Cezar Munteanu: "The best steak is the one cooked simply"
At the end of the fast and in preparation for Easter, at Amintiri Gustoase, in the Cronicari Digitali podcast, I talked with Chef Cezar Munteanu about how to make the best holiday dishes and I received some practical tips for future barbecues, which I share with you here. "The best steak is the one cooked [...]
Is there health without avocado, chia and goji?
Is there health without avocado, chia and goji? "Those who are not sufficiently documented, informed, have no culinary culture or in the field of nutrition, immediately resort to copying what the Americans do", Cristian Mărgărit told me, in the Cronicari Digitali podcast. I sought to find out, in the discussion held with the nutritionist and fitness expert [...]
DulceRomanie.ro or the History of Sweets in Romania – a project launched by Dr. Oetker
Dr. Oetker launched, in March, DulceRomanie.ro, probably the largest and most ambitious project to capitalize on Romanian tangible and intangible gastronomic heritage – a multimedia and multidisciplinary history of Romanian desserts from ancient times to today. Currently, on DulceRomanie.ro more than 50 extensive articles are published about the histories [...]
How I became a juror in wine competitions
About 7-8 years ago, over a beer (several), I met Cezar Ioan, the man who would become one of my best friends. In 2019, the GastroArt publishing house printed his volume "Connaisseur without ifose - everything you want to know about wine and something more". I wrote back then, on the cover [...]
Conversations #farăifose – the first mail to Cezar Ioan
At the end of last year together with Cezar Ioan we proposed to write a book of "letters", emails, conversations, banter between the two of us. On December 22, when Cezar was in Sighetul Marmații, I wrote him the first email. Then we got on with others. Today, 18.03.2020 we are isolated in our houses because of this damn virus. Maybe […]
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