A taste of nature
From nature to your table
Natural beauty, the hospitality of local people and the flavours of regional cuisine – all these
combine to bring you the true taste of nature.
When traveling through Danube Delta and its region-Dobrudja (Dogrogea) and tasting a dish from the local parts and liking it, we do not leave until the host shares with us the secret recipe .
But until you can taste it, enjoy some pictures:
lamb tripe - Dobrogea recipe
crucian carp fried "mamaliga" and garlic sauce
stuffed pike
Mămăliga- historically a peasant food, it was often used as a substitute for bread; however, in the last decades it has emerged as an upscale dish available in the finest restaurants.
Traditionally, mămăliga is cooked by boiling water, salt and cornmeal in a special-shaped cast iron pot called "ceaun" or "tuci".
Because mămăligă sticks to metal surfaces, a piece of sewing thread can be used to cut it into slices instead of a knife.
and not last, the masterpiece of all Danube Delta dishes-
traditional fish borscht , local version of Russian borscht prepared fresh by fishermen in one of the nearby villages.
The best fish soup made right on the edge of the water in a big cast-iron kettle-"ceaun",climbed on a trivet. Water is brought to a boil with vegetables and some 10 to 15 species of small fish and special ingredients on a wooden fire.The liquid is then strained and the small fish discarded. Big chunks of sturgeon, carp or pike are then boiled in the broth. The fish soup makes two dishes: first, the broth is served with a wooden spoon and then the big chunks of fish are sprinkled with chili pepper or garlic.
Afterwards, the "saramura", prepared from big chunks of carp broiled on the stove or on a spit, is served with "mămăliga" and "Mujdei "-Romanian garlic sauce made from garlic cloves crushed and ground into a paste, salted and mixed energetically with water and vegetable oil; sunflower oil is almost always used. Depending on regional preferences and the dish it is served with, vinegar -mainly used in Delta region or other ingredients may be added like sour cream/ creme fraiche
And the story continues with some wine diversity
