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Travel Europe Romania Culinary traditions in Bucovina

Culinary traditions in Bucovina

Culinary Traditions, Bucovina, Romania, Wax painted eggs 05

When approaching the Easter, Bucovina villages look like beehives. Housewives bring out the bedding and wash the carpets and took them out to the fresh air polishes the floors boards, whitewashing kitchens and washes the windows. Everywhere smells clean. Then begin to prepare the food. Ovens get hot, sizzle plates, pots bubble.

Near midnight, the villagers off to the church, dressed in new clothes. There receive The Light and Resurrection news. By morning service ends, is sanctified the food and people turn to their homes.

Before you sit at the table, they wash their face with water in which was painted eggshells and a silver penny. Then the feast begins. On the table are Easter eggs, haggis, fresh cheese, cheese, green onions, and red radishes. Then comes the lamb sour soup, roast beef or lamb stew with vegetables, polenta and stuffed cabbage. In the end they sweeten themselves with the sweet bread, Pasca with cheese, sour cream or chocolate, and make food to slide, with house brandy or red wine.

Sounds simple, but for Easter meal housewives have worked days in a row.
On Holy Thursday before Easter, eggs are painted. Citizens of Bucovina create real jewels. Eggs are washed and boiled. Then, using a traditional tool they draw on the eggs with wax, intricate folk motifs, and sink in paint. Color will catch the egg shell and wax model cover remains white. Wax is melted at fire and the egg will be wiped well. Then they make another model, and egg sinks in another color. In some villages, artisans still use natural dyes: for red - apple leaves, madder, wild rose; for green - walnut leaves, sunflower; for yellow - peel onions, privet; for blue - violet flowers, red cabbage; for black - nutshell and alder.

Lamb with red eggs fill the bill on the table for Easter. Lamb may be served or cooked in vegetable stew, baked or fried, stuffed with garlic and sprinkled with spices. And the stuffed cabbage... There is not a true holiday unless you have on the table, stuffed cabbage - rice, meat, onions and spices wrapped in sour cabbage leaves or grape-vine leaves - with polenta and a hot pepper.

Pasca, is a ritual tart, made from a regular sweet bread batter, and with various fillings. The most common shape is round. Dough is made from the best flour, and extends the width of a finger. They are woven of dough on the edge, and a sign of the cross in the middle, and fill. Filling can be salty cheese, mixed greens, sweet cheese and raisins, cream with sugar and chocolate flavors.