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Pickling is the traditional method of preserving produce for winter and the jars are stored in cellars.
Anca Calugar, helped by her mother and inspired by her 80 year old grandmother, has produced a range of pickles based on old recipes handed down over many generations to her, the current occupant of “The House on the Hill” in Saschiz.
As a child Anca called her great, great grandmother “Mother Hill” because she lived in the “House on the Hill”
Her chilli pickle is the first product in the preserve category from Mures County to be fully registered as traditional in terms of recipe, production method and quality established by laboratory analysis.
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Ingredients: white onion, pepper, red pepper, chilli pepper, vinegar, water, sugar, salt.
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Serving suggestion: to be served preferably with meat products, with eggs or cheese. The liquid can be served with soup or used to prepare soup
The chilli pickle was a great success as were the gherkins and sweet red peppers called gogosari which are much tastier than ordinary red peppers. Sauces such as zacusca made with tomatoes and peppers, and smoked aubergine or salata de vinete are also made from courtyard produce.
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"There is no secret – gastronomy was always and still is part of the hospitality of local people and a reason for us to be proud ! And when you are proud, you share !
This art was, for a long time, the main occupation of housewives alongside the labour of the field and growing the fruits and vegetable in the courtyard, in the garden !
Living in harmony with the nature, practising and developing agricultural methods with respect for the environment- their main source of income, even now lots of the locals still continue this way of life.
The four seasons that define our climate influence the manner of living(and livelihood) and also the way that we prepare our food." Anca Calugar
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