IMPACT

“The sacrificing of pigs and calves for steaks, preparation of stuffed cabbages (sarmale), loafs, cakes, and bread wheels are just a few of the secrets of the gastronomic arts preserved by the community caterers (socăcițe), the arts that the project team members want to bring back to our times”.

Old and new recipes gathered from the community caterers in Rodna, Feldru and Rebrişoara here