Certainly, in any formula we try to define "traditional", sarmales cannot be missing. Sarmales with malai (pasat) or rice, with meat cut from the knife, with or without smoking, only with fried onions, with pickled cureki or raw cabbage, cooked on the side of the stove in pot-bellied earthen pots, always send us back to the taste of the dishes of the past . Without being chefs at fancy restaurants in the center, the housewives of the traditional village knew and applied countless tips and tricks to give them unlimited juice, tasted and tasted at weddings, funerals and every Sunday.

And because "if it's not sarmale, it's nothing", sarmales have slowly become Euro-sarmales: with them we legitimize our identity, tell our story, take pride and take them with us everywhere. The words of the poet, in Romania and in Europe, really "smells like sarmal over the Carpathian Mountains"...