Sightseeing and food presentation

1. ROMANIAN
SIGHTSEEING and FOOD
PRESENTATION
CARACAL TEAM , ROMANIA

2.  In Caracal you can
visit:
 The National Theatre
of Caracal is an
architectural vanity of
the town . It was
designed by the
Austrian architect,
Franz Billek and built
in eclectic style with
neo-baroque and neo-
Renaissance accents
in the nineteenth
century . In 2009 it
was reopened, after a
great fire, and so all
the city’s emotions
were focused on it
and the curiosity of all
great Romanian
actors too.

3. “Constantin Poroineanu” Park
 Constantin Poroineanu Park is one of the most beautiful natural parks in
Romania, being recognized in Europe as the third natural park, by dimension .
The name was chosen in the memory of Constantin Poroineanu, who donated
land and his entire wealth to the city .

4. The Museum of Romanaţi
 The Museum of Romanaţi was founded in 1949 in the building that
belonged to the Jianu family, on the Negru Voda, no. 1 . Re-founded in
1990, today is located on the Iancu Jianu street no. 24, in the house of
Dorbrudeanu N. Iancu, Iancu Jianu`s grandson . It shelters inestimable
values, history`s testimonies of those old times, discovered, collected,
preserved and exhibited with professionalism.

5. Mountain sightseeing
BABELE . Meaning ‘The old women’, is situated on the Bucegi Mountains plateau
Babele is one of the most popular tourist destinations in the country. The name
comes from some mushroom shaped rock formations, the result of erosion and
varying hardness of the rock layers.

6. The Sfinx from Bucegi, another strange shaped rock
formation, named for its sphinx-like appearance..

7. Peles
Castle

8. Bran Castle
(Dracula’s
Castle)

9. Romanian monasteries

10. The Danube Delta

12. The Black Sea

13. The Obelisc from Costinesti

14. Black Sea shore

15. ROMANIAN FOOD
PRESENTATION

16. “SARMALE”
You make it with one large pickled cabbage, 1kg ground meat (pork), 2
large onions (finely chopped), 50 grams rice, lard, 5 tomatoes (or a can of
pealed tomatoes – I do not recommend ready-made tomato sauce), four-
five slices of smoked bacon, salt, pepper, water. Fry the onion in lard till it
gets gold brown, then mix it in a bowl with the meat, rice, salt and
pepper. Caution with the salt: sour cabbage is already salty and too much
salt in the meat mixture could ruin your meal. Carefully remove the
cabbage leaves one by one, paying attention not to tear them. Depending
on how big your cabbage is you need whole leaves or halves to make the
rolls. Remove cabbage core – it is hard to roll the meat mixture if you
don’t. they are good with ‘mamaliga’.

17. “MAMALIGA”
Here is a famous food specialty of my country. It is called
Mămăligă . You make it just with water and corn flour.
Put the water to boil in a large pot with the salt and the butter . Pour
about 1/3 of the maize flour and mix it continuously . After approx. 1-2
minutes pour the rest of the maize flour without mixing it . After about 10
minutes mix it again for 2-3 minutes, but carefully not to burn it .Flip it over
on a wooden board. It’s great with cheese, sour cream and butter, with any
kind of steak or fish or with “sarmale”, the previous recipe,or “mititei”, the
next one!.

18. MITITEI”
Here is a famous food speciality of my country. It is
called mititei or mici. Mititei (Romanian pronunciation: [miti/tej]
) or mici ([mitʃʲ]; Romanian for little or small ones) is a traditional
Romanian dish of grilled minced-meat rolls made from beef
(usually mixed with lamb and pork), which contain garlic, black
pepper, thyme, coriander, anise, savory and sometimes a touch of
paprika. Sodium bicarbonate (and sometimes broth or water) is
also added to the mixture.It is best served accompanied by
mustard. Ideally the mustard should not contain too much vinegar,
because the sour taste does not fit with the Mititei. The mititei are
very popular in Romania.

19. “PIFTIE”
You make it with any kind of meat with bone, carrots ,
parsley root, salt, garlic
Boil the meat until the bone can rip on. In another pan boil
the carrots and the parsley root too, until they get soft. After
the meat and vegetables are cooked you put them in a plate
with how much salt and garlic do you want and pour the soup
you made. Let the ‘soup’ at the refrigerator a few hours to
become like a jelly.

20. “COZONAC”
Ingredients
8 cups flour
8 eggs The recipes differ rather significantly
1 cup sugar between regions in what concerns the
1 cup butter trimmings. The dough is essentially
2 tbs. oil similar throughout the country: a plain
2 cups milk sweet bread made with flour, eggs, milk,
50 gr. yeast butter, sugar and salt. Depending on the
1 tbs. salt region, one may add to it any of the
1 tbs. rum following: raisins, Turkish delight (Rahat
vanilla extract Lokum), grated orange or lemon rind,
1 lemon scraped skin walnuts or hazelnuts, vanilla or rum
flavor. Cozonac may be sprinkled with
poppy seeds on top.

21. “PAPANASI”
Here food is a famous speciality
of my country. It is called
Papanasi (Cottage cheese
dumplings) . Mix the cottage cheese with the
 4 cups fresh cottage cheese sugar and the baking powder. After
 1 cup sugar that add the eggs and the vanilla
 2 eggs
extract and at the very end the
flour.You can mix it with a mixer for
 1/2 teaspoon baking powder
better homogeneity. In a deep pan
 1 teaspoon vanilla extract heat some oil.
 1-1/2 cup flour Make small balls of dough, a size
 sour cream that would fit in your hands. Make a
 jam whole through the center of it with
your finger and take it through
flour. Enlarge carefully the whole
and flatten the ball of dough a little.
Fry them in hot oil on both sides
until they get color. (aprox 5
minutes)
Serve with sour cream and jam on
top.

22. ROMANIAN DISH
 The best way to enjoy a Romanian
speciality is in a Romanian dish called
“strachina”, They are made of burnt clay
and richly decorated.

23.  “POFTA BUNA!”
 “ENJOY!”