Romanian cuisine is diverse and contains many traditional dishes that have developed from the blending of Romanian culinary traditions with neighboring cultures. Some iconic Romanian dishes include sarmale (stuffed cabbage rolls), slănina afumată (smoked bacon), and mămăligă cu brânză și smântână (polenta with cheese and sour cream). Other traditional foods are cârnați afumați (smoked sausages), plăcinte cu brânză dulce (sweet cheese pastries), and pomana porcului (a feast celebrating the slaughter of a pig). Bean soup, known as ciorbă de fasole
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Strategii de promovare a lecturii ca bază pentru cunoaștere - Aliona Tostogan, , director adjunct, Direcția Comunicarea colecțiilor și relații cu publicul, Biblioteca Națională a Republicii Moldova; ; Margareta Cebotari, specialist principal, Biblioteca Națională a Republicii Moldova.
Prezentare sustinută în cadrul Forumului Managerilor din Sistemul Național de Biblioteci, ediția a 23-a, 2018, 5 decembrie 2018 cu genericul „Biblioteca anului 2019: intereferența viziunilor”.
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are so very simple and delicious. Project co-funded by the European Regional Development Fund (ERDF)
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Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
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The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
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The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
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Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
2. • Romanian cuisine is the name they bear synthesizing result, over time, tastes
and habits gastronomy Romanian people. It is diverse and contains many
customs and culinary traditions, delicious food, from the intersection with
habits gastronomic culture with traditions of other nations with which the
Romanian people came into contact through history. Romanian cuisine
includes dishes both everyday and special holiday dishes.
3. “Sarmale”
• It is a culinary preparation of minced meat (usually pork, and beef, mutton,
poultry or fish), mixed with rice and other ingredients wrapped in cabbage-
shaped roll. Serve with polenta and sour cream usually. This is known
culinary product with the same name in Turkey, Bulgaria, Serbia, Macedonia,
Palestine, Jordan, Syria, Lebanon, Greece and Moldova.
4. “Slănina afumată”
• It is one of the traditional preparations obtained by preparing Romanian
cuisine fat pork belly animal be placed either on the back. In some areas
bacon is flavored in various ways (garlic, papricată, pepper, etc.), but the
process is the most widely used flavoring smoking.
5. “Mămăligă cu brânză și smântână”
• In Romanian polenta is the name of a dish prepared from maize flour (corn
flour). Traditionally the polenta is cooked in boiling water, salt and cornflour
in a bowl cast iron pot called a special form.
• And if we add cheese and cream, get a tasty meal.
6. “Cârnați afumați”
• Meat minced and placed in an envelope made from pieces of intestine of the
animal, and then smoked, these preparations is for some of us a true delight.
Of course the best are those prepared traditionally spiced with paprika, salt,
garlic, cumin and chilli.
7. “Plăcinte cu brânză dulce”
• Is a pastry pies with an old tradition in Romania. Filled with sweet cheese
and dusted with sugar, is a real treat for everyone consumes.
8. “Pomana porcului”
• It is a habit of ancestors representing the name they bear the table of
gratitude for the help received at pig slaughter from relatives, neighbors or
friends and is offered after the affairs of the host. Sacrifice of the pig is
obtained by roasting pieces of meat (muscle, liver, bacon, ribs, jaw,
representing all parts of slaughtered animal) fat.
9. “Ciorba de fasole cu ciolan”
• Bean soup is an integral part of the Romanian cuisine. There are notable
differences from area to area, more full of vegetables in the south, more
flavorful dill in Moldova, or lovage and tarragon in others, thickened with
rântaş in Transylvania or seasoned with cream more tart with a tablespoon of
vinegar or soup, bean soup but essentially remains a national asset.
10. “Cozonac de casă”
• Make a delicious cake in the house is a real challenge for any family. The
elders know that a good cake flour depends on the quality of time devoted
to kneading with conviction, how good is the oven (do not burn, baked good
on all sides), and many other secrets of every housewife.
11. “Drob de miel”
• This is a traditional Romanian cuisine, one of the lamb dishes specific Easter
feast. Lamb block is one of the most popular traditional dishes, there are a
number of variations of the recipe. One of these is the use of a sheet of
dough instead praporelui. In most variants boiled eggs sits in its center.
12. “Mici”
• It is a dish Romanian, a kind of meatballs grilled, usually cylindrical, whose
composition consists of beef (sometimes mixed with mutton or pork), plus
garlic, black pepper and sometimes chilli. They are usually eaten with
mustard. Legend has it that mititei were invented one evening at the inn "La
Iordachi" in Bucharest, known for its sausages, when the kitchen ran out of
shells.