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 1953 - My mother (the second
girls from the left) by Fam.Rauca, 3 more photos
Earlier, in the past, this fashion was festive clothing for Sundays and holidays.
Today, this clothing is put on only by folk music spectacles.
One of the photos is a beautiful memory, at the teenage years of my mother.
She was, at that time, member of a folk music group.
In the second photo, my father is on the stage, in a folk’s music spectacle.
In the school, the children also organize beautiful music spectacles, in which they are dressed in the national official costume. Leave a Comment
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Sarmale and filled paprika are foods, which are very popular in Romania.
They are cooked too different occasions, to holidays or only if one has wish for it.
The stuffing consists of mincemeat, onion, rice and other ingredients.
This mixture is divided into small quantities and wrap up in herb leaves, for “sarmale”, or is put in paprika as stuffing.
One eats with "mamaliga" as supplement.
This food is very delicate and one eats with “mamaliga” as supplement. Leave a Comment
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The Easter was this year, 2007, in Piatra Neamt, a parade of colourful lights, Easter bunnies and gigantic, shining Easter eggs.
This city was a real light show and a joy for all the children of the city.
All trees were decorated with colourful lights, and the streets were like in fairy-tales. Leave a Comment
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Ciorba is a food similar to a soup, but it has a sourly taste.
One cooks from diverse ingredients and it can bee vegetarian or from meat.
In Romania, one is “ciorba” more frequent than the soup.
There are numerous kinds of “ciorba”:
Ciorba de vacuta (beef)
Ciorba de burta (cow stomach)
Ciorba de legume (vegetables)
Ciorba de Peste (fish)
…and other exquisite sourly soups.
One eats with cream and a fresh, green chilli. Leave a Comment
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One prepares from corn flour and water, and salt, and one eats as supplement to several foods.
One mixed the corn flour in cooking water, and one stir with a wood rod (facalet or melesteu) until one becomes a creamy mass.
After the preparation it is to drop quickly on a wood or ceramic plate.
The particular saucepan for the preparation of mamaliga is called "ceaun" and is done from a specific metal.
One eats mamaliga as supplement to:
Sarmale
Fish
Ciorba
Cheese
Milk
Meat Leave a Comment
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The beautiful Horezu pottery is inimitable in the world.
In this village from Oltenia region there is the most representative centre of traditional pottery.
Horezu pottery is significant for its stylisation and its variety of symbols, with an individual method for the modelling and the distribution of colours.
Every year, for the period of 3 to 5 June, the Hurez Cockerel Fair takes place.
This is a great demonstration of art and tradition. Leave a Comment
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This dessert is very popular in Romania.
It is prepared from a leaven with quark stuffing.
It is very exquisite and not difficult to prepare.
My procedure is:
For the dough:
-1 kilo of wheat flour
-3 eggs
-200 g. sugar
-one half liter sour milk
-100 g. butter
-25 g. yeast
-1 teaspoon salt
For the stuffing
-500 g. quark
-200 g. sugar
-3 eggs
-1 teaspoon salt Leave a Comment
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 The "ie" is a Romanian
traditional blouse by Fam.Rauca,
4 more photos
It is a blouse of fine, transparent material with baggy sleeves that is embroidered in different colour combinations.
These beautiful things are to buy in the traditional shops. Leave a Comment
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Mucenici are delicate desserts from yeast dough that are eaten with honey and nut.
The dough is kneaded, then, it is made eight-form-y.
The forty “Mucenici” are backed into the oven.
These leavened cakes are traditional for the 9th March, the Holiday of the “Forty Saints”. Leave a Comment
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Although this is always a sensible thing to do it certainly applies when you visit a romanian home (in any other time then the hot summer). Romanians like to have a warm home and i mean warm. For them a nice temperature isn't a comfy 21-22 degrees but more like 25-26. So you should be able to take of some clothes without feeling embarrased. So don't don that think winter sweater without wearing a t-shirt under it... Leave a Comment
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