Sarme, sarmale și eurosarmale: Tips and tricks

Certainly, in any formula we try to define "traditional", sarmales cannot be missing. Sarmales with malai (pasat) or rice, with meat cut from the knife, with or without smoking, only with fried onions, with pickled cureki or raw cabbage, cooked on the side of the stove in pot-bellied earthen pots, always send us back to the taste of the dishes of the past . Without being chefs at fancy restaurants in the center, the housewives of the traditional village knew and applied countless tips and tricks to give them unlimited juice, tasted and tasted at weddings, funerals and every Sunday.

And because "if it's not sarmale, it's nothing", sarmales have slowly become Euro-sarmales: with them we legitimize our identity, tell our story, take pride and take them with us everywhere. The words of the poet, in Romania and in Europe, really "smells like sarmal over the Carpathian Mountains"...

The project is part of the national cultural programme "Timișoara – European Capital of Culture in 2023" and is funded through the Grow Timișoara 2023 programme, implemented by the Center for Projects Timișoara, with funds allocated from the state budget, through the budget of the Ministry of Culture.

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Culinaria Banatica

Culinaria Banatica