The people of Bucovina are famous for their hospitality. They consider it an honor to open the door of their house to everybody.
We kept intact, among traditions and customs, the culinary identity which, together with monasteries and landscapes, represents an attraction point.
The Bucovinean recipes are well kept in each family and are transmitted to the followers with great care, as if telling them to other persons would lead to their loss, to the loss of their quality. Its great taste is also due to the traditional tools used for cooking which keep intact the natural taste and did not alter it: wood spoons, wood tray, tin kettle, ceramic dishes.
Prepared merely with natural ingredients -usually from our own courtyards, the Bucovinean foods are made not only to calm your hunger but also to wake up your senses so you can ,,see” their taste and ,,feel” their aspect.
The best traditional dishes are served – mămăligă (maize polenta) with fresh cheese and cream, eggs, pork sausages, sarmale (cabbage or vine leaves stuffed with meat and rice), yoghurt, soup or răcituri (jellied meat). Nearly all food is heavy, and digestion is helped with a glass of ţuica (plum brandy). It is a very strong drink and is often drunk from the same glass by everybody at the table.
We grew up eating everyday various soups and borş (soup soured with fermented husk of wheat) and for commemorating the dead we have colivă, a patty-like cake which is a thick mixture of boiled wheat grain.
Easter celebration always brings together a lot of traditions, partially religious, partially pagan, which are respected especially in the rural areas from Bucovina. It brings a wide range of Bucovinean foods: “ Pasca ” (made from leaven, covered with a mixture of beef cheese, cream, eggs and sugar, decorated with a leaven cross and baked in round tray), “cozonac” which is made of a sheet of the same dough, covered with nuts, rolled and baked in a high tin and the lamb steak. You will also have the red eggs and the traditional painted ones.
Christmas is one of the most important holiday for us. The time of folk holidays is a time filled with magical – religious practices, rituals and ceremonies, with prohibitions and superstitions. The Carols complete the festive atmosphere of Bucovina’s villages, being usually taken up also in the urban areas. The children are the first to start the carols.
The Bucovinean Christmas ‘ eve keeps the idea of preparing twelve types of fasting food (boiled and grinded wheat, smoked and boiled prune, boiled bean, grouts stuffed cabbage, chopped mushrooms with garlic, mushroom borsch, boiled beam and “sleita”), as well as fish food.
On the Christmas table we surely find: stuffed cabbage in cream nest, pork sausages with red beets and horseradish, trout in fir-three branches, chicken soup with homemade noodles, vegetable stew with chicken or beef meat, pork stew (a traditional dish consisting in a combination of roasted pork sausages, roasted pork chop, sheep cheese, polenta), polenta (peasant’s bread), with beef, sheep or goat cheese, on which it is added bacon and a glass of plum brandy, chicken steak with mushrooms, mushrooms pancakes, mushrooms vegetable stew and mushroom salad with peppers. For the dessert, the most famous is the Christmas cake,”poale’n brau” pies, pancakes or cheese donuts.
We have a wide variety of alcoholic aperitifs: cherry wine, blueberry wine, raspberry brandy.