• Brașov - The culinary culture of Romania is a rich tapestry of various recipes from multiple traditions that it has encountered, yet it retains a distinct identity. It has been significantly shaped by Ottoman culinary practices, and it also reflects the gastronomic influences of neighboring peoples, including Germans, Serbs, Bulgarians, and Hungarians.

Itinerary: Bucharest - Brasov farmers market - Sacele village for cooking class - Bucharest

Your dedicated guide will greet you at your accommodation in Bucharest. From there, you will embark on a trip to Transylvania.

En route, you will make a pit stop at a local farmers market to procure essential ingredients (such as vegetables and herbs).

Upon arrival in the hamlet of Sacele, a domestic cook will invite you into her home and guide you through the process of crafting authentic Romanian fare, using techniques passed down from her grandmother. You will master the art of concocting a principal dish and a sweet treat (typically Stuffed Cabbage Leaves and Papanasi dessert). Once the cooking is done, participants will gather to savor the fruits of their labor. To round off the Romanian dining experience, you’ll be offered a shot of palinca or a homemade glass of wine, courtesy of the household’s patriarch.

• Assistance throughout the tour
• Air-conditioned transport
• English-speaking guide
• Cooking class with ingredients

• Gratuities

• Sarmale aka Cabbage Rolls - Minced meat with rice and condiments, wrapped in cabbage leaves. Please note that the rolls can be made in vegetarian version as well.
• Papanasi aka Romanian Donuts - Fried donuts with sour cream and fruit jam, a mix between sour and sweet.

Romanian food offers a rich assortment of varied meals drawn from its interactions with numerous cultural traditions, while preserving its unique identity. Its culinary creations are significantly shaped by Ottoman influences, alongside tastes from its neighbors including Germany, Serbia, Bulgaria, and Hungary.

The terminology used often groups vastly dissimilar dishes under one generic name, such as ‘ciorbă’, this term encompasses a broad selection of soups notable for their tangy flavor. This includes meat and vegetable broths, tripe and calf hoof soups, and fish soups, which all acquire their distinctive sharpness from lemon juice, sauerkraut juice, vinegar, or traditional borş. Also, the terms ‘ţuică’ or ‘palinca’ refer to a potent Romanian alcoholic beverage, typically distilled from plums, but can also be produced using pears, apples, or apricots.

• Please advise any specific dietary requirements at time of booking
• Vegetarian option is available, please advise at time of booking if required

For a full refund, cancel at least 24 hours before the scheduled departure time.