Have you ever wondered how traditional Romanian dishes are cooked? The answer lies in the Tuci, also known as a Ceaun in Romanian. This cooking pot is an essential tool in any Romanian kitchen, especially in the rural areas, where it’s still widely used today. The Tuci has a long history in Romania, dating back to the ancient times when it was used to cook for large gatherings of people. It’s made from cast iron or copper and has a unique shape that allows for slow cooking and even distribution

Ever tried something uniquely Transylvanian? The heart of Romania’s Ardeal region isn’t just steeped in history and draped in scenic landscapes, it’s also home to a culinary gem that might not be familiar to many outside its misty bounds: Pupuri cu varză pe frunze de nuc. This dish, a hearty, savory pie, tells a story of tradition and local flavors in every bite. Pupuri, often baked in an oven lined with smoldering embers, involves an intricate process that reflects the culinary heritage of Arde