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A hundred years-old printing house, located in Bucharest's central area, has been recently converted into one of the most acclaimed restaurants in Romania: LOFT.
Modern design, high-class cuisine and 'cool people' are the attributes which are usually associated with LOFT – Bucharest.
Connoisseurs and students of Romanian cuisine as well can try and enjoy the traditional dishes that are on the 'endangered list of native recipes'. [email protected] North of Bucharest, I left this century behind, and an hour later, the last one fell by the wayside, too.
Hundreds year old recipes have been 'restored' and reinterpreted, flavors have been found or invented ... As I slowed the car to turn onto a dusty country road, a farmer in blue serge overalls stopped pitch-forking freshly scythed hay just long enough to give a wave, and the honeyed scent of linden flowers wafted in through the open car windows.
Source: New York Public Library A long rope of sweet yeast dough is tightly wrapped in a spiral around a wooden form, something like a rolling pin,and dusted with sugar.
Anna Kozma, who hails from Romania, said this special-occasion cake (called kurtoskalacs, or chimney cake) was just a provincial treat until after the fall of Communism, when entrepreneurs began opening city shops in Romania, Hungary and elsewhere in Europe.
She makes an old-fashioned sugar-dusted version, of course, but her menu also includes variations from cinnamon to crushed walnuts to chocolate shavings.
They are best eaten, fresh, by breaking off pieces.
"The central characteristic of the Romanian cuisine is its great variety.
It is a cuisine influenced by repeated waves of different cultures: the ancient Greeks, with whom Romanians traded; the Romans, who gave the country its name; the Saxons, who settled in southern Transylvania; the Turks, who for centuries dominated Romania; as well as Slavic and Magyar neighbors.