The Traditional Cuisine
A plate of “tocană” (ground maize boiled in milk) with sheep cheese, cream and fried bacon scraps, a helping of rolls of soured cabbage stuffed with minced pork and coarsely ground maize, a slice of homemade bread baked in the hearth, a glass of “horincă” (plum brandy), and as last course: a crinkled pie or a pound caked with nuts – these would be some of the specialities of the traditional cuisine in Maramures.
Aceasta descriere este doar o parte din referat.Pentru a vizualiza tot referatul va rugam sa-l descarcati de mai jos.
|
|
