From Transylvania to Turkey Culinary Adventures by the Black Sea

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From Transylvania to Turkey Culinary Adventures by the Black Sea

pococulina.co.uk 07500 312391 [email protected] The art of food from Arabia to Za’atar From Transylvania to Turkey Culinary adventures by the Black Sea A Poco Culina Supper Club at The Garden Café, Miserden Saturday 21 September 2019. A 500km trip by train, bus and foot this Covrigi (bagel bread) stuffed with Summer, from Northern Transylvania to garlic and herb cashew ricotta served Bucharest, revealed a vibrant, diverse with olives, Zucusça (Romani lentil culinary culture in Romania. The and vegetable paté) and Salaté de centuries old Venetian and Genoese Vinete cu Ceapu (Romani aubergine trading route along the Danube has and onion salad). left an indelible Italian imprint upon Gluten-free variation if required. it’s cooking styles. Further south, Horiatiki Salata a Greek/Turkish near neighbours Turkey, journeyed classic. Plum tomatoes, baby frequently across the Black Sea cucumber, pepper and red onion with bringing herbs, spices, grains and almond-’feta’ and peach salsa. traditions that are still inherent in many Romanian menus. Tomato Tarte Tatin in a filo shell, with slow-roasted tomatoes, caramelised Those diverse Mediterranean and onion and capers. Served with Fasole Middle Eastern ingredients and Batuta (Romanian smoked bean paté) influences are then thoroughly blended and sweet onion chutney. with more indigenous Romani and Puff-pastry if gluten-free required. Slavic crops and recipes to create a truly vibrant, inspirational basis for the Romanian Chiftele with Mamaliga latest Poco Culina food travelogue. and Sos de Piper Verde cu Tarhom – meat-less hand-made patties, with Join us as we reveal the tantalising pan-baked polenta, sour cream, fresh culinary secrets of our journey across tomatoes and a green peppercorn and the stunning Romanian mountains, tarragon sauce. hills, forests and Medieval towns. This evening will be an exciting, original and Crema de Brawnza (a Slavic chilli creative Transylvanian take on a world cream cashew-cheese) served of epicurean delights – Poco style. with beetroot, pickled cucumber, horseradish, dill and parsley salad. With red lentil crackers. Clatite with blueberry compote Romanian cinnamon crepes with a blueberry compote and sweet lemon zest drizzle..

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