
We got straight down to business by heading up into the Apuseni Mountains to sample two stalwarts of Romanian cuisine: ţuică (plum firewater) and slănină (bacon without the meaty bits). Here we were reminded that it is the grannies who do everything and know everything, from curing your own bacon and making your own cheese to preserving your pig's stomach in a bucket.
Continue reading Through the kitchens of Romania.