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 [...]
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 […]
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 [...]
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 [...]
"I don't know if it's the fault of the customer who comes and orders the belly soup in a Trattoria or it's the fault of the person with the Trattoria for putting it on the menu"
This week I met the man behind @foodofbucharest, Cristi Dandeș, in the Cronicari Digitali podcast, for Tasty Memories. We talked about how Romanian cuisine has changed, since he became a keen observer of it, how HoReCa looks today, what impresses him when he arrives in a restaurant and why many menus are not related to the format [...]
Brands Vs. Influences - how Cristian China-Birta sees the "fight".
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 […]
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 [...]
"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 [...]
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