FOOD IS A STORY, A MOMENT OF FAMILY GATHERING OR WITH YOURSELF
Here you will not find recipes, but stories that will remind you of tastes and happenings. I will make you craving to relive those moments and why not, to sit together at glass of wine tasting and talking about food
Baked peppers soup story...
I like to try all kinds of local dishes when I travel, because the food is very different from what you eat in restaurants with specific. You will not eat anywhere in Romania even cooked like in Italy or in Asian countries (and these are just two examples where the difference is very big)
The same thing happens with the restaurants with Romanian specific compared to the restaurants or the food of the locals. As the Delta fish soup made there by that cook who cooks at home does not compare to what you eat at restaurants from elsewhere, the same as baked pepper soup does not compare to that made in Transylvania. I ate the best while visiting the Huniazilor Castle in Hunedoara. Beautiful castle, worth visiting. And if you have the opportunity to listen to a classical music concert there, it's a dream ...
Returning to the soup of baked peppers, I ate it right in the city, in Hunedoara, in a local restaurant without too many pretensions, served by the coolest waiter I saw in Romania: costume, butterfly, hand towel, you say I was at a super sophisticated restaurant. It was a true culinary experience ... with a spark from the area, it went to the soul.
I prepare soup-cream in autumn, when baking the peppers for zacusca or for putting in the freezer. Accompanied by an aged "tuica", it is the perfect food to get through the cold season. It works even for those who do not like cream soup, being a little atypical, which seems to please the curious ...
Mushrooms from the woods...
Mushrooms no longer have the taste of yesteryear ... In fact, you can no longer find forest mushrooms with that good taste . I remember when I was grilling with my family at a forest in Olt and near the meat brought from home, I also put on the barbecue and a big mushroom like the palm that I found around and that leaves that tasty juice I was sipping it with bread. Now, the Champignon and Pleurotus mushrooms seem to have no taste .
But here one day I found at a market stall in Obor, wooden boxes with yellow mushrooms ... and they looked like ones from forest . Well, not all were the same perfect shape, but some even had worms :). They were so meaty that you could eat them there.
And I drew them in a pan with butter, garlic (loot garlic :)), salt and pepper, I made also a poleta and made a feast in honor, with the thought that in the fall I will go to the forest to I gather mushrooms and have a picnic there, with a mushroom grill, fixed at the place of the deed ... Daydreaming, Cristi, daydreaming ... :) :)
"Cozonac" with molasses...
I have always tried to make sugar free "cozonac" and so far it has not come out ... trying with honey, with less sugar, I still did not manage to have a taste of home made "cozonac" but it seemed like a sweet bread :)
Unfortunately, due to the cumbersome process and the force that you need to strike the batter, more and more people prefer to buy it than to make it at home. Even my mother bought this year from the market and didn't do it home, because last time she didn't go out so fluffy and it seems like when you see that people doesn't like it that much you start to give up. I won't give up, with all the criticisms received :)
I didn't stoke the batter how women do in the countryside, but I have a device that beats him so well that it comes out fluffy. The color is from molasses, an unprocessed sugar with many beneficial properties to the body, which I discovered in coffee, making its topping the best ...
And with a Costica the Wise person it goes very well.
Lamb cooked differently...
I said that at a certain moment I will try to kook lamb differently and keep it in the bait for a few days to see if it takes away from the pregnant smell so that those who run away from the sheep smell can eat it. It is an interesting culinary experience, especially when you see the reactions of those who have eaten a classic lamb life. And if you combine this experience with Easter when the expectations are high, something unexpected can come out, as it came to me :)
I left it for two days in the wine and spice baits, and when I put it in the oven, besides the classic ingredients I added honey , with which I anointed it at the end ... Conclusions: a fiasco for lamb lovers , a delight for those who are more open or avoid lamb because of smell, an interesting but unrepeatable experience for those who do not eat lamb but have said to try it ...
I was lucky with Costica cel Tanar, who brought the balance and joy of the people ...
"Mucenici" from Oltenia,with juiceucenicii oltenesti...
There are so many types of "mucenici" in the regions of Romania that you do not even conceive - if you are used to them - that there could be other ways too :). I, for example, if I do not drink "mucenici" with the spoon and do not feel the taste of rum and nuts do not even say that I eat "mucenici".
The Moldavians are big and with syrup ... the Ultenian ones are small and with juice, and the Muntenian ones look like a combination between the two: P
It was the first time I made it and if I still had a bottle of rum from Cuba, I said to use it :). What is the essence of rum ... And they came out so good that I eaten all not leaving anyhing for the colleagues at the office for which I had praised them :)
I did not taste them with a glass of wine, but rather with an vintage tuica in the barrel where Costica the Wise stayed for a year ... and what good tuica came out;)
Prosciutto from teleorman...
As I keep telling you on this site, wine is best suited to food and good mood, so I try all kinds of recipes to test the combination of them. I am a great lover of food and the raw dry meat is my favorite when it comes to a good aperitif ...
And that's how I started to make prosciutto after the Italian recipe, but having no patience to keep it for a year as i like it better more cruel than too dry, I tasted it after 5 months in the cellar next to the reserve of Costiva, keeping up all this time. At least i kept it in salt as it should ... :)
And there came something very tasty, praised by others not me, seasoned with cheese in spicy peppers, some olives, green lettuce, a glass of Costica the Young 2018 wine and a company as it is perfect for a successful aperitif .... Next year I'll smoke it a bit at the smoked barbecue grill recently built by my father, especially for the culinary trials you'll hear about later on ...
Iron story...
It is said that vitamins are best assimilated from the food of the season you consume. That's what I'm trying to do with each season because the food not only feeds but also brings you the necessary vitamins ... Winter is the most consuming season for vitamins, so Spring is the perfect time for a cure of greens.
So at every beginning of spring I'm eager to go to the market to look for small little nettles that you just barely clean and out of a bag you get a few servings ... but are so good that also the ones who do not like them will be fully in love licking on their fingers after ...
Sitting on a polenta bed with an egg on top and among the Snowdrops is the most pleasant way to enjoy them ... of course, Costica the Young is not missing, barely taken out of the winter cellar ...
Romnian onion soup...
I always liked the food that had onion inside, sweets and whatever it was about onion ... it tasted sweet to any food and in combinations with cheese is a delicious meal. I have overloaded everything from jam, main dish and even marinated fish, but the soup I never prepared...
I ate one time in Lille, in a quaint seascape with a sunshine and a glass of wine and I was the most delicious soup, the same feeling I had when I prepared the soup now... after its original recipe ... reading thw original fraech story ...
In fact, the story is about the clay pot received from my best friend, Alex, present for the new house that just now, for 4 years, I managed to cook something in it ... and it was very tasty to eat instantly. ..
The secret? Patience followed by the classic French recipe, to which is added a fine Romanian traditional wine...
huck
I was once looking for the lost and the great lostrita (a big wild romanian trout - similar to salmon) ...Actually i was fishing for trout on a river, along with a fisherman of the place, we were looking for that great trout, titled by Vasile Voiculescu as Lostrita ...
It was one of the most beautiful fishermen adventures, where I walked on a river, on a mountain up ... with stories, molluscs and some little trout caught in the river ...
The locals told us about a big lostrita, who spent weeks trying to catch it ... it was a mini-barrage where it went every day trying to catch it. He knew he was there because he saw it from time to time, ... a big fish, like a quarter of a man, was the embodiment of the lost, which unfortunately was not caught by the locals but by some boys who came with a current installation and they laughed everything ... he told me later about this That's why you can not find trout on the rivers, because the guys come and there is no one no one to stop them ....
And it's not like singular .... is a pity , that we are so good with nature ... Sport fishing and pastravariile, but that will not bring back that Rainbow trout.... the one wh had a very good taste ...
I was very much against the trout until recently when I found that the better alternative did not exist ... but at least we would look for those trouts that are neither exaggeratedly large nor overly cheap ...
Pumpkin soup opera…
I like the pumpkin pie so much that I could eat a plate alone ... but as most people eat apple pie, it's hard to make your appetites and eat a whole plate yourself ...
So, since the pumpkin appeared, I still ate the apple pie, still saying I'll cook at some point the pie or the pumpkin tart to make my lusts ...
And Christmas passed and I haven’t ate pumpkin pie yet ... especially as Thea likes apples, we've made apple supplies ...looking forward for the moment when she will eat pumpkin ...
So, on the eve of the new year, I set myself not to come in the next year without eating the pumpkin pie ... with a lot of cinnamon, nuts and an ornament from leftovers, it came out reasonably good ... it could have been better, but I put hazelnuts in the salt crushed above, and the sweet-salty taste does not like everyone ... with a red wine was a delusion.
It is so true a Romanian say (quite sinister one) that the most tasty food you eat at funerals ... I think from the sense of responsibility for the dead person, because otherwise I have too many explanations ... and pig funeral is not an exception, but I do not think for the same reason ... I have never ate tastier meal ... how barbaric the pig's cutting exercise (and here I remembered the news of this year with Romanians from abroad who also wanted to cut their pigs in Italy, in Canada and in Australia, and they scared the people there with their rituals, like the meat they eat, grew up in the trees directly... you cannot imagine what you see through the slaughterhouses all over the world) so traditional and tasty is its preparation and portion for various tasty dishes ... do not compare the meat from the market with the pig who grew in the country with natural food...
Returning to our event, with fresh pickles, a hot polenta (made with genuine corn not from the market) some garlic, a good red wine and a pleasant company, we continued the tradition taken over from grandpa Costica…
Pig’s funeral …
The tricky tiramisu…
I did not cooked sweets until now, when I saw around me people cooking and made me cravings for some ... so I started with simple desserts such as tarts, fruit in the oven ... now i said to try the next level that requires a little more patience and skills ... and what's easier than a tiramisu I said ... especially because I have a kitchen robot who knows how to do the stuff himself ...
And I started on Saturday morning because I heard it was fast and then it had to spend some good hours in the refrigerator ... I put the robot in operation and what to see, the first failed attempt ... it may be from the cream, it might be from the eggs , i did realize that instead of having a soft cream it was a sweet and tasty cocktail ... the second time the same, and the third time I called for help on the mother-in-law who showed me that patience is the key and not the kitchen robot .... next time I let the robot apart and with patience will get something better ...
And it works so well with a coffee ... or with a sweet wine now taken out of the freezer ...
One minute making Pasta
I often think what I can prepare in advance so when I can come from work to cook something fast and tasty for dinner ... and I said the pasta is the best and fastest thing to do... and I took pasta, pesto, bacon and already prepared in envelope quatro fromagi for carbonara ... and I came from the office and I go to cook pasta ... the next day, when discussing with my colleagues what I did and that the taste was not the expected one, I heard how easy is to make it with fresh cheese ... and I rushed into the market and took 3 French and one Romanian cheese to get some excellent taste pasta ... and to be tasty, I also added some pomegranate and a little parsley... I promised that from convenience I do not take any magic envelope that makes the food easier but not so tasty and healthy ...
The autumn came
Autumn Fruits are very good fresh, but can be prepared during winter and spring in the oven to compensate for the cold outside and to bring a special flavor in the house ... of all, I like pearls the most. With fresh honey and nuts are a real delight ... then there are apples and quince ... Apples more because Thea ate apple as the first baked fruit ... she was so nice when she first eaten. a bit sweet sour ... I can not wait when she will eat also pear with honey and nuts ... it will be a delight ... I read a secret for the nuts not to burn quickly in the oven, to be put before in cognac with water ... sounds good, right?
Thistles (Palamida) , wasn’t it a weed?
The thistles fish (I hope I found the good translation for Palamida) story begins in Vama Veche, where I ate for the first time at the fishery at the end of the beach ... like any story in Vama, many places surprise you despite the way they look through authenticity (the best music you listen to in Vama, the most tasty and unusual pancakes you still eat here, the coolest people with authentic stories you find them in Vama ... and how every forest has dryness, you find also less good things covered on TV news) and here at the fishery they remark themselves by taste and the freshness of the fish caught in the morning that has a different flavor than the supermarket or restaurants over which it has been a few days since it was fished ... Palamida is of the tuna family but smaller, fatter ... put on salt and pepper one hour before and grilled, is delicious next to a salad of bell peppers (prepared with garlic and tomato juice how only my father-in-law knows how to make). .. very well done and with a dry white wine to take the havy taste away.
Palamida you can find also at the Tasaul fishery from Navodari or to buy and prepare it at home in Raionul de Peste where I saw that they bring from time to time ...
Fish Story
I would eat fish all the time and I do not think I can ever eat enough fish to say stop. I think I have this appetite from Grandpa Costica, who was "chief of fishermen" in his youth. I heard many fish stories from him, how they caught up with the "topaica", or pike in winter, how they were preparing fish soup with Danube water (the most tasty fish soup is said is prepared with its water) or how the wine tank came in and they put in their boots as no other option available. I have my own, fishing or cooking stories, such as those in the Delta or the stationary fishing that I was bored with, or when I fell out of the boat in November and I was lucky with other fishermen around me . And the stories can continue for hours ....
With all the stories and fish dishes in my family, still the best food and fishing stories I heard and ate were in the Danube Delta. The fish soup is eaten separately than the fish, made with many varieties of fish, potatoes and garlic , catfish brine or fried caraway are just some of the delightful dishes that I prepared for myself exactly as there because I had help (my mother in law) with recipes directly from the source ... And strawberry brandy or Costica the Gentle are indispensable from such meals ....
The story of the pastrama
Autumn is the best time to enjoy a real sheep pastry ... And especially when harvesting vineyards, late in the evening when you try to relax after a day of hard work, in which you want to taste the grape juice and see how it came out ... It works so well that it is indispensable for me when going to harvest vineyards.
With a little fat, left in marinated bait with garlic and then grilled well done ... Eaten directly out of the grill, it goes fine with fresh garlic, red wine, must, beer, provided it is cold .... I am still feeling the taste of it ...
For those who do not like sheep, you can eat grilled cock prepared specially for harvesting by grandma Vica, with hot bread and garlic sauce:) ... it works very well with the same drinks as the sheep pastry :)
So, no one will starving after the harvest, whether you like or not sheep pastramy :)
And then, relax, stay listening stories until late at night and finally admire the stars, the beautiful sky full of stars ... hmmmmmm ... a real delight for the soul .... :)
Cooked tomato dish
Late summer is the most tasty and ripe tomatoes, just good to be canned. But also for a tasty dish or baked tomatoes on the grill with garlic. It was raining in my mouth every time I remember the tomato dish made on the gas cooker, with a lot of thyme and onion. Grandma Vica always made, being the favorite food of my cousin. And we were making hot bread and eating until we were licking our fingers :).
My parents came last weekend with those big tomatoes heart of the ox, Romanian seeds, and I could not not make a dish out of the,. Especially now when the Garden from the city is near the end of the season and it is a shame to leave them so to spoil :).
The secret of taste is the lard, in which I fried the onion, plenty thyme and garlic put a few minutes before it was done. And, of course, the polenta browned on the barbecue and a glass of red wine ... hmmm, how tasty ... I forgot to say that the polenta was not in the program , but I heard that in some areas the grandmothers serve this dish with polenta.
The desert of childhood
I have so many stories when it comes to donuts that I find it very difficult to select for this article. And with whom I speak, everyone has his stories ... Donut was the answer to the question: what is the type of food or the sweet that generates most memories? :)
Donut is the sweet that I think we ate most in childhood. Home, grandparents, park, football field, neighbors, annoyed donut .... and even more. :) With sugar powder, crystal sugar, jam, milk ... with anything :).
For me, the best ones were those in packs, big as a plate, crunchy and with sugar on top. were made by the gypsy at the corner of the street, so good, in her big pot of oil :). I was licking my fingers and as much as you ate, you still wanted one.
And of course those made by the mother with crystalline sugar and grandmother :). We were eating a big bowl in 5 minutes ... they were no longer good cold and they had to eaten fast ... Their secret? Eat the when are warm with a cup of milk or a cold spritz with white wine :)
Where are the shells of the past?
The first time I ate shells was in an adventure on the Danube with two very good friends, Taifunu and Pircea. We were going to expeditions, that's how we were calling our journeys. In the 7th grade we went to the Danube to go for a walk, to look for scorpions from the Castle ruins near the town and to make some crazy stuff ;) ... Even if we had sandwiches with us, to survive in the wild we found shells:) ... as we did not know how to cook them, We opened them and put them on the grill:) ... was not the best idea , crunching them for minutes, because the shells on the grill are not cooking so easy:) ... maybe the mussels can be easily cooked on grill, but the shells from the past had a big chunk of meat .... and they were as big as the fist :) I do not know where to find the shells of the Danube to prepare them like we do the mussels today ... and I'm convinced they would go out more tasty ... until then, we are looking for fresh mussels, because they are very hard to be found. .. only frozen you can find them easily, with or without shell .... The secret, white sauce, wine, parsley and butter .... and of course a glass of white wine, cold as ice;)
A garden in the city
I've always wanted to move in a house with yard. But not because I do not like the appartment, but in order to have a piece of land on which to plant some flowers, cultivate my spices and some fresh vegetables. This year I had a good variety :) ... not a big production but some tomatoes, cucumber, a few peppers and some spices you could find in the yard. And the joy with which I pick in the morning to make a salad is indescribable ... and the taste of such fresh things... I remember childhood, when we went to the garden to pick for food ... and this year I still could not catch the basil , dill, parsley or thyme ... but I feel that next year will be a better one :)
The story of the rabbit from Topologu
From time to time, the relatives come to visit and each brings the things that they have around the hous, grown without pesticides, incentives or other powders. In Dobrogea county there are apricots, peaches, and and good householders have rabbits. And I woke up with a tasteful bunch of Dobrogea goodies that does not compare to nothing on the Obor market, however peasant are producing the products .
Peaches and apricots were fragrant, like when we were children and we were stealing from neighboring blocks or from a house with grafted trees. You couldn't found that everywhere at that time as now.
And I started to cook the rabbit ... feathered with garlic and bacon, without marinade, but with a white wine to tease it out and green rosemary;). The secret was the hot peppers jam and a little smoked paprika, which gives a special taste ... and of course Costica the Lovely one, who makes the perfect picture.
I kindly invite you to taste the corn
When I was a kid, during the summer holidays I was going to my grandparents. It was a real joy because besides the fact that we ran from morning till night on the street with the other children playing the thieves and cops, the hideout, football and all sorts of games of childhood, we were going with the grandparents in the field to see the botanical, , sunflower, and when we returned home, we passed a pigeon chain where we got a few pieces of fresh corn for boiling or baking (it was not our corn field but no one was upset about five pigeons for kids, as everyone has everything ).
We were arriving home late afternoon and while the meal was preparing, the corn was put to boil, smelling all over the house ... you know the smell, for sure ...)
Now, I did both, one improvised with a different kind of receipt. The boiled ones were classic, but I found a new way to prepare the corn, in the tin in the oven, in butter with salt and green thyme ... it is a delight ... hmmmm, what a beautiful childhood I had;)
Preparing for winter
It is said that vitamins are best absorbed in the season of respective vegetable or fruit, so I try to consume as much as possible when they are fresh. So whenever I am finding a vegetable or any fruit with properties that increase your immunity then I take the advantage and prepare some extra,
Every year, in the middle of July, I prepare sea wolfberries with honey. A sour sweet delight that prepares you for the cold season.
The secret is to put it in the blender and filter the juice ... or put it directly to the juicer ... then sweeten it with honey and leave it to macerate for a week before eating it.
I did not try to put some alcohol in it, but it'still time :)
Fruits from the forest
I remember when I first ate the berries ... I was in my first mountain camp in Poiana Tapului ... the first and only one, that's bringing me a lot of memories with many beautiful excursions. I was too small to remember details, but I know for sure that the first berries I ate were then. Now they are found everywhere, not just in the mountains, but the wild ones are the most tasty and less artistic :). Half of July is full season for berries. I chose to have a good picture, so I went to the Obor market and bought what I like the most ... but you can find everything there: blackberries, blackcurrants (black and black), small wild apples, blueberries, raspberries I can eat in different ways, I like it very much in the desert ... and I took a tasty cataif desert from the "old friend" Fadel (where you can find sweets as you have not tasted) and I have " thrown " near it some blueberries and raspberries ... It goes with a cold liqueur and green mint .... I tried with sage that gave a very strong aroma ;)
Spicy story
I bought from the market hot pepper jam and I used it for a variety of things: spring tarts, steaks and even cheeses, which give an excellent taste ... and with a wine ... hmmm, I'm already raining in my mouth. .. and while serving tarts with sweet chili jam, someone told me that if the jam was made by me the food was perfect;) ... And i said that this year i will try to reach perfection and in this season of spicy peppers, I did my first jar.
My parents came from the country (they actually stay in the city but all they bring is from Grandma Vica from Islaz) to see Princess Thea, who had just reached a month ... and when you come to the royal court , you do not present yourself empty-handed in front of the Princess ... and brought her all that they had good around the house, as is the richest season, including a large bag of fresh hot peppers ... green ones ...:) ... but how many hot pepper you to eat? And I reminded the imperfection of the moment I mentioned above and I put myself in action. The secret of my hot pepper jam is salted lemon not to crystallize (father-in-law taught me), peppers cut high to feel the taste, not given to the blender as all jams from the market and a little sweet red pepper which seems to have given a special flavor;) ... the wine, red one, of course, Costica the Wise and a good stake ...
Have you heard about "Ostropel"?
Well, if you are from the south of the country, you heard for sure :). It is the food for which I specially go to my grandmother to prepare , because this taste I did not find anywhere ... and I "stole" the recipe and I will do it exactly as she does ... adding that ingredient which gives the taste, dry pepper grilled on the fire ... it give an excellent flavor that reminds me of the moments when we all met in the country and had a big pot with hot bread, from which you sipped the juice until you lunge the ears :). I remember the nickname of my father's uncle Nicu, the photographer who kept him in the host and taught him photography, he was calling him "Ostropel" ... most likely when he received food from home, the ostropel was unforgettable :)
I would have recommended a rosé wine to this food, but in my region, at Islaz, there is Tuica who is taken before ... maybe even two glasses, as it has low degree of alchool ;)
Story with strawberry flavor
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As I told you in other discussions, May is a month full of tasty fruits from which all kinds of dishes can be made ... One of my favorites is the Tart. Everything started from the green tarts that I make every spring from March, when onion, garlic and ramsons appear, which give a great taste to the tarts. We make the tarts from spinach, stevia, nettles, cheese salmon ... hmmm already raining in my mouth.
Strawberry tart was not in the list, until some colleagues said they would make the tart, and after long wait, I said it was time to cook something sweet too. And the picture, it's a whole story of the evening where it was made in the yard, among the grass :). Yes, it is my first sweet preparation, not counting the cheek I was doing in the kettle when I was a kid to eat it quickly and without noticing that I did it myself. And look how many memories bring this tart, very tasty and easy to do;). With a Strawberry Liquor, it works great;)
The turkey's story
Every year, Grandma Vica grows a turkey for each nephew. It's her goal to give grandchildren what she thinks is best of all. So, around the Easter holiday , I also get the turkey grown in the yard with only grains and the care to give something good to my grandchildren.
2017 was the first year when she could not grow the turkey because of hers old age, but she did not leave as it is and got one from the neighbor behind the house :). And the turkey I received as gift, I prepared in June, for a nice meal with our noses. The secret number one for a well-made and tasty turkey is the marinate, where it should be about 24h or an evening before preparing it, then the second one is to bake in the oven covered with tin and the last secret is that after baking, stand for an hour wrapped in another straw to get it out. I will keep the tradition of the turkey, served with Costica the Young, on behalf of my grandmother Vica, preparing each year the recipe;).
Also Romanian beef tastes good
I'm not the beef meat specialist (because I heard it's a real art of preparing and maturing beef meat) but I think you can prepare a tasty and succulent beef very easily without buying a matured meat of 150 RON two servings. I actually think cooking is an easy, creative exercise and can be done by anyone. My mother-in-law was at a supermarket and bought Romanian beef and ported it beautifully for the roast steak, classic like any other pork or lamb muscles. Seeing how well she cut it, I said it would be more tasty to make it at grill. And I seasoned it with green thyme, rosemary and olive oil, leaving it overnight to rest, and the next day we put it on the grill ... The secret of a tasty beef is how it is cut , along the flipper not perpendicular to it and the grunchy salt that is put after preparing it (not before because the meat strengthens). And of course, it goes with a tanned red wine, such as the Costica the Wise, to enhance the flavor of the meat.
Danube mackerel
If you ask me, the most tasty Romanian fish is Danube Scrumbia (similar with Norwegian herring). Improperly said of the Danube, because it is from the Black Sea and comes to lay roe on the Danube. It is fresh only one month a year, the end of April and entire May . I am freezing a few kilos (from Obor fish market, where I recommend you go at least as a tourist once) to have until the summer, because it tastes great :).
I do not say the carp brine is not good, or the fish soup from the delta, or fried caraway, fried eggplant or Palamida eaten at the fish restaurant in Vama Veche (where I recommend you to go at least once to eat and have some stories after) , but tasty like Scrumbia on the grill are rarely found over. White wine can easily go with any one of the foods listed above. Bland Costica is perfect for Scrumbia.
