The first Rual AproBistro highlights the star ingredient of the summer: tomatoes and announces a special weekend dedicated to them. On July 28 and 29, the restaurant's kitchen moves exclusively to the terrace, in the generous courtyard in Mihai Eminescu Street 114-116, where Laurentiu Hairadin is the chef of the house together with Chef Cristina Dumitrașcu (recently returned from a training course in […]
Cezar Ioan: "If the government imposes an increased VAT on restaurants, we will have dreams"
The other day I published the first part of a longer interview with Cezar Ioan which can be read here. There we talked exclusively about wines, today we talk about other topics as well. For those who don't know, Cezar is a wine journalist, founder and publisher of vinul.ro, organizer of profile competitions, co-initiator of the Ziua law [...]
Eliada, the most awarded olive oil under the Romanian brand (P)
An entrepreneur from Craiova achieves an unprecedented feat: he created a Romanian brand 100% for a product obtained from an ingredient that does not grow here and wins international awards on the conveyor belt. Eliada olive oil won, in 2023, both under its own brand and that of the processor, gold and silver medals at competitions [...]
Cezar Ioan on Romanian wine producers: they believe they are "special, unique and incomprehensible to the conventional thinking of civilians"
There are three very good and important friends in my life and from each of them I have learned a lot: Mihnea who strives to make me more technical and better, Iohan who teaches me the Balkans and empathy and Cezar to whom I owe a lot of what I am today from a professional point of view: [...]
How to choose the right olive oil to buy on holiday in Greece. Ten tips from Cătălin Adam, the entrepreneur who created Eliada – the most awarded olive oil with a Romanian brand (P)
Hundreds of thousands of Romanians spend their holidays in Greece and most of them take the opportunity to return home with a few liters of olive oil from "their mother". But, as everywhere, not all olive oil is equally good, indeed, many times [...]
Companies can customize the cover of the upcoming book signed by culinary writer Cosmin Dragomir
Gastronomy journalist and writer Cosmin Dragomir announces that his next volume: The sarmale collector, which will appear in the fall of this year, can have a personalized cover for companies that want to buy the book to give as a gift to employees, customers or partners. The money obtained will be spent on the partial funding of culinary research projects [...]
Romanian gastronomic identity through zamuri - afterword to Mircea Groza's book
GastroArt and Cărturești.ro publishing house announces the start of the pre-order campaign for one of the most anticipated Romanian culinary books, the volume ZĂMURI - soups, soups and năcreli (Transylvanian recipes from the elderly) signed by master Mircea Groza. It is the first volume in an author's series dedicated to the researcher from Saláje, the publishing house announcing that they are already working on the second [...]
Cătălin Ștefănescu: "magic from the soup pot", foreword to Mircea Groza's volume
GastroArt and Cărturești.ro publishing house announces the start of the pre-order campaign for one of the most anticipated Romanian culinary books, the volume ZĂMURI - soups, soups and năcreli (Transylvanian recipes from the elderly) signed by master Mircea Groza. It is the first volume in an author's series dedicated to the researcher from Saláje, the publishing house announcing that they are already working on the second [...]
Master Mircea Groza releases his first book: a collection of 182 zamuri, Transylvanian recipes from the elders. You can pre-order it
GastroArt and Cărturești.ro publishing house announces the start of the pre-order campaign for one of the most anticipated Romanian culinary books, the volume ZĂMURI - soups, soups and năcreli (Transylvanian recipes from the elderly) signed by master Mircea Groza. It is the first volume in an author's series dedicated to the researcher from Saláje, the publishing house announcing that they are already working on the second [...]
The Food That Divides Us: From Guinea Pig Last Supper to Medium Rare Bats
The history of "we are what we eat" begins in 1825, when, two months before the author's death, Physiologie du gout (Physiology of taste) appears. With this volume, Jean Anthelme Brillat-Savarin becomes, along with Alexandre -(Balthazard)-Laurent Grimod de La Reynière, the founder of the gastronomic essay genre. In the mentioned volume, Brillat-Savarin postulates: "Dis-moi ce que tu manges, je te dirai [...]
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