Peppers play a significant role in Romanian pickling and marinating traditions. They're often stuffed with cabbage or minced meat and preserved in vinegar or brine. Their multi-purpose utility spans from fresh salads to hearty stews, making them essential, especially in rural areas where long-lasting food is valued. On the other hand, thin, long peppers are traditionally served whole alongside soups, usually accompanied by sour cream. This allows diners to control the spiciness level, adding another layer to the Romanian dining experience. Both types of peppers highlight the adaptability and importance of this ingredient in Romanian cuisine.
Around the central streets of the Huedin market, especially on market days, a bustling trade unfolds with makeshift stalls popping up everywhere. Here, you'll find an eclectic mix of items for sale, extending far beyond fresh produce. Second-hand goods are abundant, offering everything from worn clothing to used shoes. These makeshift stalls become a thrifty shopper's paradise, reflecting the vibrant and diverse needs of the local community.
