Around this time of the year, Romanians go into Lent, a 40 day period during which Orthodox Christians are forbidden to eat meat or...
In this edition of the cooking show we present you with preparations specific to the eastern region of Moldavia, which has its specificities,...
Faced with subpar performances at national and international level, Romanian football is of late relishing its past glory.
Today we will be talking about a preparation that is fundamental to traditional culture in Romania, as well as the rest of the Balkans,...
Bukovina is a mountain region in northern Moldavia which used to be a mark of the Austro-Hungarian Empire, which ruled it between 1775 and 1918....
Polenta is traditionally made of corn flour boiled in water with a little bit of salt in a round cast-iron kettle. Along the centuries, in the...
The holidays are over, and the heavy and plentiful meals can take their toll. Sour soups are a popular remedy for this, and the choice souring agent...
During winter, sauerkraut, dried beans and potatoes figure more prominently on Romanian tables, which dates back to a time when all produce...
Romania still boasts large areas of virgin forests. These untapped woodlands are abounding in local species of trees of various kinds.
This particular recipe was collected in the villages of the Apuseni Mountains, in the heart of Romania, and it is famous across the country. It is as...
The New Years party in Romania has its specific food, stemming from both traditional countryside and more recent traditions. Most of the main dishes...
Dired beans is a majort ingredient in Romanian cooking, especially during the cold season. You can make a traditional soup, sometimes served in a...
We invite you to experiment a recipe from the Romanian region of Wallachia, alternatively known as Muntenia, the southern-most territory...
Romanians, just like many other Balkan people, eat a lot of pork around the winter holidays. However, a lot of people feel the need to lay off the...
