Chefs from both banks of the Nistru joined a training course
During this festive season, as nature comes back to life and families gather around meals, tourist guesthouses across the Republic of Moldova are opening their doors wide to guests. To provide high-quality services and traditional dishes reimagined with taste and refinement, several chefs from both sides of the Nistru took part in a training course. They learned how to blend traditional Moldovan recipes with modern ones and how to turn each meal into a unique culinary experience.
“Now we prepare a thin sheet. We arrange this dough sheet in the bowl. After arranging the sheet, we add the pork steak, potatoes, carrots, celery root, onion, bell pepper”, explains Coralia Babcenco, national trainer.
Rabbit legs with mushrooms in white wine sauce is a refined dish, with a delicate taste and intense aroma and is an inspired choice for those who want something traditional, but special on the Easter meal.
“We marinated the legs in white wine, a little garlic, thyme. We stew it for about 10-15 minutes, then cut the mushrooms into slices, season them in butter, a little oil, cook until ready”, says Aliona Ursu, chef.
Pork roast in wine and paired with prunes is also a suitable option for a festive meal.
“While the pork muscle meat was browned, the onion was seasoned, placed in the bowl one by one, onion, prunes and meat, we made a sauce from wine with a little water and seasoned with salt and pepper”, says chef Cristina Popușoi.
During the theoretical and practical sessions, 14 chefs from the “Nistru Riviera” destination learned how to raise the standards of local gastronomy and improve the experience of tourists who choose to discover the charm of the region.
“Quality is only when quality ingredients and local ingredients are respected”, said OlgaTabunșcic, director, development center.
"*When we offer the consumer to see what we have in this pot, the lid is cut, it is a very pleasant dough, we show that we have pork and vegetables soaked in butter. This is the final result today and we wish you bon appétit," said Coralia Babcenco.
