One of the most interesting sarmale recipes can be found in the north-west of Spain (Asturia, Cantabria, Lugo), radically different from anything we have seen so far. Moreover, it also benefits from a fabulous, recent history. Passing through Pola de Allande in Asturias and not stopping at La Nueva Allandesa restaurant would be […]
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 […]
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