The document provides information about Plescoi village in Romania. It discusses the village's location, history dating back to 1499, population and administrative changes over time. It also describes Plescoi sausages, a local specialty made from spiced mutton that is traditionally produced in the village. According to a local story, the recipe originated from a Serbian merchant who adapted a Serbian sausage to use local mutton and strong spices. The sausages are smoked using beechwood sawdust in a single smoking step that takes two days.

1. Ple coi Villageş
Nume : Radu Georgiana
• Necsoi Alin Sorin
• Moraru Rares Constantin
• Profesor Coordonator
• Frumuselu Mihai

2. Plescoi village location
• The village belongs the
commune Berca Plescoi
located 20 km from
Buzau.
• Thirteen villages adjoins
but stands out by name
and tradition.

3. The first document of the city
dates from June 15, 1499
when Prince Radu cel Mare
who gave a charter curing
squire my reign , boss
Chicoş , his sons and his
daughters , namely Rock and
Visa and Rada with their
children and any sons or
daughters who i would let God
Master Chicoş as to be
Fîntînele and Plăcicoi and
Gugesti and Cîrnu and Cerih
and Mileşti , as many are
parts Master Chicoş Gypsies ,
namely proud of his children
and Dăluţa her children for
that those villages are all
Gypsies old right Ocina ,
Dedina the Master Chicoş

4. • At the end of the nineteenth century, was the residence
of the village Plescoi common and which included the
hamlets Muscelu , Pleșești , Pleșcoi and Urlători (now
Valley Nucului ) totaling 1710 inhabitants and lands being
united Parscov resident of the county and Slănic . Two
churches functioned in common ( the Urlători and Pleșcoi
) and a mixed school with 102 students in 1899. In 1925 ,
the village had 2614 inhabitants and was included in
Sărăţelu , then returned to Pârscov place . The commune
was disbanded in 1968, it was fully included in the
common Berca

5. • Ple coi sausages are a Romanian sausage made fromș
mutton spiced with chili peppers and garlic, traditionally
made in and around the Ple coi village, in the Buzăuș
County of Romania. If the mutton contains too much fat,
it can be balanced with beef, but with no more than half
of the mutton content

6. • A story says that the recipe for sausage Pleșcoi is due to
a Serbian greengrocer moved to Pleșcoi in the nineteenth
century with a Serbian sausage recipe: the Babic. But in
a region where the sheep is predominant, unlike Serbia,
the merchant was inspired to adapt the recipe to the local
stress and new flavors masked by strong spices, and
then by drying and smoking sausages.

7. Smoking ple coi sausages and Storingş
• Smoking sausage is made in cells with beechwood
classic dry cells smoking friction with dry sawdust beech .
•
The smoking for Plescoi smoked sausages takes place in
a single step for two
• Plescoi smoked sausages are placed directly on mobile
carts or racks with spaces between strings of sausages
for air circulation