Europe's Unique Regions - Our Personal Experience

Gheorghe Lazar

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Using information about the hollidays celebrated in every country from the Erasmus Team, our children designed calendars for the next year. Here are our calendars to remind the most important events.

        Even if Halloween is an american event, our children enjoy to celebrate it every year. The children use to wear strange costumes and to scarry everybody. They also like to bring at school pumpkins with happy or ugly faces. We learn at school about the meaning of this celebration for other people. We have a similar celebration named Saint Andrew but we celebrate it on 30 of November.


        5th October represents the day for celebrating education and the teachers.  We have a different schedule with activities wich involves the children and also the teachers. With this ocasion, we mark the importance of education for every child. Education creates great personalities !

            Every year, we celebrate The Children s Day (1 st of June). We like very much this special day, because we play different games at school, we have drawing competitions, we sing and dance...It is a very beautiful celabration because the teachers become children again.

        Our children created postcards with national traditional costumes from the countries involved in the Erasmus Project. Here are 6 postcards representing Poland, Estonia, Spain, Italy, Greece and Romania :) We hope you like it.

And here are other postcards with wishes for our parteners...

On 15 January we celebrate the birthday of our national poet, Mihai Eminescu. Our local Literature teacher, Georgiana Craciunoiu organized a competition with drawings inspired by the themes of the poetries created by Eminescu. The best creations were exposed on our school s walls, to be seen by everybody. The children recieved diplomas for their activity. Also, their were involved in a competition organized with the other schools from Prahova district and they won the 4th price. With this ocasion we want to congratulate them.

The children from the romanian Erasmus Team want to present you their research on the local customs. Our school celebrate every year these traditions. We celebrate Christmas in December, Dragobete - the romanian love s day (24 February), Martisorul - 1 of March, Mother s Day - 8 of March, Easter and Childrens Day - 1 of June. We are happy to show you some pictures from these events :)

By Lorena Matei

I would like to give you the recipe of a traditional Romanian dish: polenta (mamaliga). It used to be consumed on a daily basis at the countryside and it replaced bread. Today polenta is an excellent side dish for sarmale (sufeed cabbage rolls) or stews.

You will need:

- 4 cups of water

- 1 pound ground cornmeal

- 1 teaspoon of salt

How to prepare it: Bring to boil the water in a large pot with the salt, then simmer and pour with a steady stream the cornmeal. Stir constantly for about 20 minutes with a wooden spoon. The cooked mamaliga should be thick enough to stay in place on a wooden plate



Our Romanian cuisine contains a few different types of dishes, which are sometimes included under a generic term; for example, the category "ciroba" includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe and calf foot soups, or fish soups, all of which are soured bylemon juice, sauerkraut juice,vinegar, orborș(traditionally made from bran).

One of the most common meals is the mămăligă, a type of polenta, served on its own or as an accompaniment. Pork is the main meat used in Romanian cuisine, but also beefis consumed and a good lamb or fish dish is never to be refused.

Before Christmas, a pig is traditionally sacrificed by every rural family. A variety of foods for Christmas are prepared from the slaughtered pig, such as:

  • Cârnați – garlicky pork sausages, which may be smoked or dry-cured;
  • Caltaboș – an emulsified sausage based on liver with the consistency of the filling ranging from fine (pâté) to coarse;
  • Tobă (head cheese) – based on pig's feet, ears, and meat from the head suspended in aspic and stuffed in the pig's stomach;
  • Tochitură – a stew made with pork, smoked and fresh sausage simmered in a tomato sauce and served with mămăligă and wine ("so that the pork can swim"). There are many variations of this stew throughout Romania, with some versions combining different meats, including chicken, lamb, beef, pork and sometimes even offal;
  • Pomana porcului—pan-fried cubed pork served right after the pig's sacrifice to thank the relatives and friends who helped with the process;
  • Piftie/răcitură – inferior parts of the pig, mainly the tail, feet, and ears, spiced with garlic and served in aspic;
  • Jumări – dried pork remaining from rendering of the fat and tumbled through various spices

The Christmas meal is sweetened with the traditional cozonac, a sweet bread made from nuts, poppy seeds, or rahat (Turkish delight).

At Easterlamb is served: the main dishes are borș de miel (lamb sour soup), roast lamb, and drob de miel – a Romanian-style lamb haggis made from minced offal (heart, liver, lungs), lamb meat and spring onions with spices, wrapped in a caul and roasted. The traditional Easter cake is pască, a pie made from yeast dough with a sweet cottage cheese filling at the center.

Romanian pancakes, called clătite, are thin (like the French crêpe) and can be prepared with savory or sweet fillings: ground meatcheese, or jam. Different recipes are prepared depending on the season or the occasion.

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2019-10-19 09:25

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