Preparing the dinner….Preparing the dinner…. Five days before Five days before ChristmasChristmas with a very sharp knife the with a very sharp knife the pigpig

is cut.is cut.

This custom is called "Ignatius" from Saint Ignatius This custom is called "Ignatius" from Saint Ignatius (celebrated on December the 20th). Straws are put in his (celebrated on December the 20th). Straws are put in his snout and then it is covered with burning straws and then is snout and then it is covered with burning straws and then is it singed. The it singed. The pigpig is nicely washed and covered with a piece is nicely washed and covered with a piece of cloth for ten minutes. The housewife comes and incense of cloth for ten minutes. The housewife comes and incense the the pigpig and then the husband comes and makes the sign of and then the husband comes and makes the sign of the cross on the pig's head saying to the family gathered the cross on the pig's head saying to the family gathered around: "Let's eat the around: "Let's eat the pigpig!" After the !" After the pigpig is cut there is a is cut there is a feast called the pig's funeral feast or alms. At the feast the feast called the pig's funeral feast or alms. At the feast the whole family friends and neighbors take part. All eat the rid whole family friends and neighbors take part. All eat the rid or the skin of the bacon and they also eat small pieces of or the skin of the bacon and they also eat small pieces of fried pork they drink wine or plum brandy.fried pork they drink wine or plum brandy.

This is an ancient tradition, becoming more and more This is an ancient tradition, becoming more and more popular because of the good food that is made of the meat.popular because of the good food that is made of the meat.

Traditional food Traditional food

CozonacCozonac At Christmas time At Christmas time

Romanian mothers Romanian mothers readied the dough readied the dough for baking these for baking these delicious breads delicious breads with a variety of with a variety of fillings. The smells fillings. The smells of Cozonac baking of Cozonac baking is like a bell is like a bell ringing our senses. ringing our senses.

TRADITIONAL FOODTRADITIONAL FOOD

CARNATI SI CALTABOSICARNATI SI CALTABOSI

Traditional food- Cornulete Traditional food- Cornulete 150 ml oil 150 ml oil

1100 ml mineral water00 ml mineral water750 g flour750 g flour

250 g margarine250 g margarine5 ml vinegar 5 ml vinegar

un praf de sareun praf de sare

Traditional food -SarmaleTraditional food -Sarmale Tradional foodTradional food

SarmaleSarmale

We need cabbage, We need cabbage, rice, meat, onion, rice, meat, onion, tomatoes sauce tomatoes sauce and a lot of LOVE. and a lot of LOVE.

Ion Creanga- “Memories from my boyhood”Ion Creanga- “Memories from my boyhood”

““At Christmas when father killed the pig, At Christmas when father killed the pig, singed and scalded it and quickly singed and scalded it and quickly wrapped it up in straw to make it sweat, wrapped it up in straw to make it sweat, and thus easier to shave, I would and thus easier to shave, I would bestride the pig, straw and all, and I bestride the pig, straw and all, and I would have the time of my life knowing would have the time of my life knowing that I would get the pig's tail to fry and that I would get the pig's tail to fry and the bladder to fill with grains, to blow it the bladder to fill with grains, to blow it up and rattle when it was dry; and then up and rattle when it was dry; and then alas, what a time mother's ears had of it, alas, what a time mother's ears had of it, until she'd break it against my head! “until she'd break it against my head! “