Comments on: Visit To Romania

By: Gabi

Gabi — Mon, 23 Nov 2009 16:38:34 +0000

Arabella!

Moving to Romania in a village?? How cool that can be! You’ll have the most coveted organic sources at hand – for which people would pay thousands to have access!
Not to speak that those foods are not contaminated with pesticides, hormones, etc., etc.

Visinata??? Boy do I miss that!

Stay in touch and keep me posted of your venture – this is VERY interesting.

By: Arabella

Arabella — Sun, 22 Nov 2009 21:17:41 +0000

Next spring I’m moving from Wales to a village in the mountains north of the Bran-Rucar corridor and am looking forward to experimenting with Romanian recipes, making yoghurt and cas afumat with the beautiful milk straight from the neighbour’s cow, making salads with the herbs from the wildflower meadows and trying my first batch of visinata from my own cherry trees. Food quality is so high there because it’s all organic, clean, local, sun-ripened, etc – perfect for a food lover like me. Great to find your blog!

By: Romalien

Romalien — Fri, 23 Oct 2009 19:25:12 +0000

Great article. Romanian food is delicious, especially mamaliga cu branza si smantana!

By: Peter Fogarty

Peter Fogarty — Sat, 22 Aug 2009 11:38:00 +0000

I loved reading this site – Mici is one of my favourite foods in Romania.

By: Gabi

Gabi — Thu, 19 Mar 2009 18:49:28 +0000

Thanks folks for the comments!

Joan: Thanks much for the invitation. I did it with beef-pork also – turns out sort of dry. The pork-lamb mix makes it somewhat more moist.

Sam: Indeed – the broth is a instant flavor and moisture addition to anything! I make weekly a huge chicken broth pot, then freeze it.

Liliana: Thanks! I also thought that mine didn’t come close to the ones I had in Romania but at least got close.

Giz: Thanks a lot! Glad you liked it! Absolutely, good beer, mustard and rye is a must!

Maggie: Thanks! Hehehe – I don’t want to tell you what OTHER meat scraps are used by Romanians. Heheheh! Thanks!

By: Maggie

Maggie — Sat, 14 Mar 2009 19:48:17 +0000

These look delicious! I love how every country has some unique way of using up scraps of meat.

By: giz

giz — Thu, 19 Feb 2009 19:48:16 +0000

I love this kind of rustic fare especially when there’s beer, good mustard and fresh rye bread to go with it. I’d have this over 5 star dining any day of the week. Beautiful dish and a great entry for Romania.

By: Liliana

Liliana — Tue, 17 Feb 2009 13:58:52 +0000

I remember eating these wonderful mititei in Romania and loved them! I have made them several times but didn’t quite get the flavor right.

Thanks for sharing your recipe. I also participated in this event and linked to your mitetei recipe.

By: Sam Sotiropoulos

Sam Sotiropoulos — Mon, 16 Feb 2009 05:43:01 +0000

A great recipe for a great cause! The use of stock in the recipe is a nice touch for adding more flavour. Thanks for taking us to Romania!

By: Joan Nova

Joan Nova — Sun, 15 Feb 2009 21:57:53 +0000

So glad you did this! I did mititel too, but mine was not as successful as yours. I’m glad readers will get an opportunity to see your authentic version. The recipe I followed call for beef — I’d much prefer the pork/lamb mixture. Thanks so much for participating and adding your insight.