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Culinary Impressions from the land beyond the forest!

Having travelled through Europe and some other parts of the world quite extensible in my “previous” life as an executive in the German music industry, I have eaten well (and much…). I discovered early on a true love for great food and wines. Since opening the Valea Verde Restaurant and running a kitchen as a chef, my focus has shifted more towards raising the awareness for locally grown produce and sustainably in small scale organic farming. As a truly passionate cook and wine lover, I would like to share some of my personal observations, ideas, reflections, opinions and recipes with you in this blog. ___________________________________________________________________________________________________________________________________

LacertA Wines

Rose at a Summer Wedding

Behind every great wine is a story – and in the case of our collaboration with this vineyard, the beginning of a true friendship… When we first designed the Valea Verde wine menu after opening our doors in 2o08, we were desperately looking for good Romanian wines for our wine menu. After sampling many many bottles we came to the conclusion, that either one pays ludicrous prices for good Romanian wines or have poor quality. We thus settled for a range of carefully selected affordable decent wines from Italy, France, Germany and Spain. However, our (at this point predominately foreign…

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Chaîne des Rôtisseurs

Chaîne des Rôtisseurs

In this post I would like to introduce the oldest gastronomic society worldwide, which is not yet all that well known in Romania – the Chaîne des Rôtisseurs! With over 25,000 members, the Chaîne des Rôtisseurs is an International Association of Gastronomy now established in over 70 countries bringing together enthusiasts who share the same values of quality, fine dining, the encouragement of the culinary arts and the pleasures of the table. The distinctive character of our association is to bring together amateurs and professionals, from all over the world, whether they are hoteliers, restaurateurs, executive chefs or sommeliers, in the…

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Villa Vinéa

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In this post I would like to introduce our neighbors “Villa Vinéa” – a new winery just 18km away from the Valea Verde, which launched their still very young wines at the end of 2012. Villa Vinéa is situated in the Tarnave valley between Bahnea and Tirnaveni, just 15 km from the well known Jidvei winery. The Tarnave region used be a well known wine area before the second world war with many small and some larger wineries, but predominately white varieties were grown here. Villa Vinéa is owned by a business man from South Tirol, which had the vision to reinvent…

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Artisan Cheese Makers

In the next few posts I would like to introduce some really valued friends and suppliers, without whom we could not be creating or maintaining nor enjoying the quality of cooking we do. One of the prime examples of people we found as inspiring suppliers is the Schuster Family from Mosna. Lavinia and Willy Schuster have made a name for themselves by being on the forefront of small scale organic farming. The Schuster family own and run a small farm in Mosna (11km outside Medias) with their many children. The farm is an old Transylvanian farmstead with just 8 cows,…

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Truffle Risotto

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Sadly the truffle season has ended much earlier than it did in the last couple of years, but by popular demand we wanted to share this relatively easy recipe for a lush and extremely tasty risotto with you. As you can see later, you may substitute the truffles by other toppings – with spring time approaching one can even start dreaming about the wonderful fresh porcini or chanterelle mushrooms appearing from May onwards in the forests around us… Cooking a great risotto really isn´t all that complicated, you really only just need to observe a few basic technics and then you will…

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Truffle Ravioli

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With truffle season in full swing, I wanted to share with you this delicious recipe, which really highlights the delicate flavor of the mystic speciality found in our beautiful Transylvanian forests. The challenging element of this recipe is, to have the pasta well cooked whilst having the egg yolk nicely runny and mixing itself with the broth it is being served in (once you cut into it) – but if you roll out the pasta “à la minute” this will not be a problem! To make the dough for the pasta, please combine the egg, water, and olive oil in a small…

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