In Romanian cuisine, grapes are primarily utilized for wine-making, a craft deeply embedded in the culture. Apples are commonly used in desserts like "plăcintă," a traditional Romanian pastry. Peaches find their way into jams and sweets, but also appear fresh in various dishes. Celery is less central but is used in broths and stews for flavor. Dill is a staple herb, frequently appearing in soups, pickles, and fish dishes. Cranberries are less common but are usually used in desserts and sometimes in sauces accompanying meat. Each of these ingredients tells a story of Romania's agrarian roots, cultural exchanges, and the versatility of its national cuisine.
Imagine a half-day walk through Cluj, the Transylvanian capital, where history meets modernity. You could start your journey at the house of a famous Hungarian king, absorbing the stories embedded in the aged bricks and mortar. Continue to the city's oldest church, a sanctuary of architectural and spiritual grace. Next, ascend the most picturesque tower for a panoramic view of Cluj, offering a bird's-eye glimpse of the cityscape below.
As you stroll, consider the diverse architecture—Secessionist or Art Nouveau—that defines the city's visual personality. Feel the pulse of local life at the central collective farm market, where you can revel in the aroma and flavours of fresh produce and traditional foods. Follow the charming canals and streams that lace through the city, finally relaxing in the shade of the urban park, a haven amid bustling life.
To cap off your journey, indulge in a meal at a local restaurant, like Maimuța Plângătoare, renowned for its soups and local brews. The atmosphere inside and in its cosy courtyard will make you feel like you've discovered Cluj's heart.
