ISTORICUL DULCIURILOR TRADIIONALE ROMNETI/ THE HISTORY OF TRADITIONAL ROMANIAN SWEETS

RO ISTORICUL DULCIURILOR ROMNETI Dulciurile i prjiturile romneti sunt numeroase i apreciate datorit ntlnirii dintre buctria oriental, probabil cea mai bogat, i buctria francez, adus n Principatele Romne de ctre tinerii care studiau la Paris la mijlocul secolului al XIX-lea, pe de o parte, i buctria austriac- un amestec original ntre influene anglo-saxone i orientale, italiene i franceze, pe de alt parte. Ca exemplu, putem vorbi despre umpluturile cu brnz aduse de fanarioi, mucenicii moldoveneti (covrigei preparai cu precdere de Srbtoarea celor 40 de mucenici), cozonacul cu stafide, adus din Italia prin buctria oficial a imperiului austro -ungar, cltite cu dulcea etc. De asemenea, un desert autohton, este i pasca care se prepar, n general, de Pate, probabil aprut n secolul al XIV-lea, cnd, n Biseric, se folosea limba slav. n cele din urm, dar nu mai puin important, vorbim despre coliva tradiional, un desert funerar, atribuit populaiei sr be din Balcani.

EN THE HISTORY OF ROMANIAN SWEETS Native Romanian sweets are many and savory due to one and the same reason as the meeting between Oriental cooking and French cuisine brought by the Frenchified youth to the Romanian Principalities in the mid-19th century, and also with Austrian cookery, a particular blend of relatively poor AngloSaxon influences with the same Oriental, Italian and French cooking. As an example we should mention Oriental dumplings, arrived with the Phanariots, Moldavian holly eights (small knot-shaped cakes prepared especially for the Forty Martyrs Day, sweet bread with raisins which has come from Italy, via the official cuisine of the Austrian- Hungariana Empire, jam pancakes, etc. There is also a native Romanian cream cheese cake prepared mostly on Easter, probably originated in the 14 th century when Slavonic language was used in the Church. Last, but not least, there is the traditional coliva, a funeral porridge, attributed to Serbian population in Balkans.

Totui, acesta este un fel de mncare cu rdcini istorice, chiar de pe vremea tracilor i a dacilor cnd era considerat un desert obinuit, de fiecare zi. n scrierile lui, Strabon, istoric grec din antichitate descrie un banchet la care luau parte Aurelius, ambasadorul mpratului Traian, i Decebal, regele dacilor, n perioada n care mpratul roman voia s obin Dacia fr lupt. n timpul mesei, lui Aurelius i s-a servit ca desert coliv fcut din mei zdrobit, miere i nuc pentru c dacii srbtoreau cnd cineva murea, ei credeau c dincolo se afla fericirea. n zilele noastre, meiul a fost nlocuit de gru, iar coliva se servete numai la nmormntarea i comemorarea morii unei persoane.

However, this is a traditional dessert with historical roots since the very times of Thracians and Dacians. In his writings, Strabon describes a lunch meeting (a banquet) between Aurelius, Trajans ambassador and Decebal, the king of Dacians, in the period when the Roman emperor wanted to obtain the rule over Dacia without a battle. During that meal, Aurelius was served with funeral porridge made of crushed millet, honey and walnuts as the Dacians used to rejoice when someone died as they thought that beyond was to be found happiness. Nowadays, the millet was replaced by the wheat and coliva is to be served only at the funerals or commemorating ceremony of peoples death.

DICTIONARY RO- EN umpluturi mucenici cozonac cu stafide cltite cu dulcea Pasc Pate coliv desert banchet mei miere nuc gru = dumplings = holly-eights = sweet bread with raisins = jam pancakes = cream cheese cake = Easter = a funeral porridge = a dessert = banquet = millet = honey = walnut = wheat