Revitalizarea alivencei moldovenești: tradiții și experiențe de preparare

Abstract

Moldovan cuisine is a real treasure with tasty miracles, where the hearty soul of our people rules. These are the dishes generously and proudly served to all guests, who want to get familiarized with our country and culture. Moldovan cuisine is a part of the culture of the Republic of Moldova. Its diversity is due to the rich natural opportunities of our country. Grapes, fruit, vegetables, cattle breeding and aviculture – all such riches are successfully used in national cuisine. If speaking about traditional cuisine, we cannot but mention such dishes as Moldovan cozonac (sweet leavened bread), Moldovan pasca (Easter bread), sarmale (stuffed grape leaves or stuffed cabbage), zeama de gaina (sour chicken soup), alivanca (custard tart), Moldovan turta (cake), turta cu mac (poppyseed cake), and so on. The traditional dishes of the Republic of Moldova, which were forgotten in the mists of time, are the subject-matter of interest in this thesis paper, since they are less studied but still very valuable. The realized onsite study allowed us stating the existence of a large-scale range of recipes of alivanca, i.e. a peasant dessert, which is specific to Moldova, including: custard tart with sheep cheese (branza), custard tart with whey cheese (urda), custard tart with pork rinds (jumari), custard tart with dill and bunch onion, custard tart with nettle, custard tart with stevia, custard tart with garden orache, custard tart with chervil, custard tart with pumpkin, sweet custard tart.