Exista evenimente care reusesc sa spuna o poveste mai mare decat suma preparatelor din farfurie. Workshopul de cooking „Mica Unire in Bucate”, parte din proiectul #AmintiriGustoase, este exact acest tip de experienta: una care aduce la aceeasi masa oameni, regiuni, retete si emotii. Si pentru ca si aceasta editie de ianuarie a fost una la superlativ, am asternut cateva din impresiile mele in acest articol: Workshop „Mica Unire in Bucate” #AmintiriGustoase – o noua editie intre traditie, gust si comunitate.

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Castigatoare a premiului al doilea la sectiunea on line a concursului de retete am primit cu mare bucurie si onoare, invitatia de a participa la eveniment.

Ajuns la o noua editie, a cincea, workshop-ul a celebrat Mica Unire prin gastronomie, punand in lumina diversitatea bucatariei romanesti si forta ei de a crea legaturi autentice intre oameni.

Mica Unire, reinterpretata prin gust. Conceptul „Mica Unire in Bucate” porneste de la o idee simpla si extrem de puternica: Romania are gusturi diferite, dar complementare. De la retete rustice, cu radacini adanci in traditie, pana la reinterpretari contemporane, fiecare preparat spune o poveste despre loc, oameni si memorie.

Evenimentul a avut loc in acelasi cadru elegant si primitor Vinalia – Conacul din Ceptura, unde bucataria s-a transformat intr-un spatiu de dialog, colaborare si creativitate. Chefi cu stiluri diferite au lucrat impreuna cu echipele lor, demonstrand ca unitatea se construieste prin respect reciproc si pasiune comuna.

Coordonare si viziune culinara. Workshopul a fost coordonat de Chef Daniela Graura si Chef Liviu Lambrino, care au asigurat coerenta meniului si plating-ul final. Alaturi de ei, o echipa extinsa de chefi a contribuit la conturarea unui meniu complex, echilibrat si profund ancorat in identitatea culinara romaneasca.

Fiecare preparat din cadrul meniului a avut un coordonator dedicat, iar rezultatul a fost o experienta gastronomica fluida, cu treceri naturale intre texturi, arome si influente regionale.

Aperitivul rece a fost pregatit de catre echipa din care am facut si eu parte si care l-a avut ca si coordonator pe Chef Liviu Lambrino: Paine cu cartofi, prajita la carbuni, cu unt artizanal fermentat 48 h, cu sare grunjoasa si scalii de trufe. Untul artizanal fermentat 48 de ore este inima acestui preparat: intens, usor acidulat si profund aromat, cu o textura catifelata care se topeste lent la contactul cu painea fierbinte. Asezat peste painea cu cartofi prajita la carbuni, untul capata note afumate si devine liantul perfect intre miezul moale si coaja crocanta. Sarea grunjoasa ii accentueaza complexitatea, iar scaliile fine de trufe adauga eleganta si profunzime, transformand un gest simplu intr-o experienta de gust memorabila, construita in jurul untului.

Aperitivul cald ce i-a avut ca si coordonatori pe Daniela si Marian Sterea a fost reprezentat de un MBS cum nu am mai mancat! Aur de moara cu smantana cinstita si branza de capra de la Artesana, imbogatita cu branza maturata cu trufe si ochi de jar!

Sectiunea Supe / Ciorbe l-a avut ca si coordonator pe Chef Andrei Chirila. Impreuna cu echipa sa, acestia au pus in opera o Ciorba ciocanesteana reinterpretata, cu pastrav afumat la cobza, hribi proaspeti, smantana din Tara Dornelor, acrita cu gogosari murati o adevarata opera de arta, prezentata ca un exercitiu de fine dining, unde fiecare element este asezat cu intentie. In centrul farfuriei adanci, pastravul afumat la cobza si hribii proaspeti sunt montati compact, ca un nucleu de gust, peste care smantana din Tara Dornelor este turnata in valuri fine, aproape sculpturale. In jur, accentele de verdeata si picaturile aurii de grasime creeaza contrast si profunzime, pregatind vizual intrarea zemei. Ciorba, acrita cu gogosari murati, completeaza compozitia, transformand farfuria intr-un cadru curat, luminos, care imbina estetica moderna cu radacina rustica a retetei. Un preparat care se priveste indelung, inainte de a fi gustat.

Fel principal a fost gatit sub bagheta Chef Daniela Graura: Sarmale dintr-o singura Tara! Sarmale in foi de varza fermentata natural, cu porc si vita, cu gust adanc, sustinut de cimbru si dafin si sarmale in foi de vita cu gasca si vita, cu un profil intens si rotunjit si note discrete de stafide. Farfuria este articulata cu mamaliga cu leurda crocanta, un sos aerat din branza de burduf si tarhon si un veloute de rosii cu ardei copt, care aduce echilibru.

Pentru desert, coordonatorii Andreea Juganaru si Tudor Mihalache au propus o reteta inedita de Papanasi cu smantana, dulceata, piure de mere coapte, nuci caramelizate dulce sarat si reductie de vin. Acest preparat nu a fost doar un simplu desert, ci o intoarcere la masa de acasa, acolo unde timpul curge mai incet. In aceasta reinterpretare, gustul copilariei se intalneste cu atentia pentru detaliu. Pufosi si rumeni, papanasii sunt asezati cu grija peste un piure de mere coapte, care aduce dulceata naturala si note calde. Smantana fina echilibreaza fiecare imbucatura, iar nucile caramelizate, cu acel subtil joc dulce-sarat, adauga textura si surpriza. La final, o reductie de vin leaga toate aromele intr-o nota profunda, usor eleganta. Un desert care nu grabeste, ci invita sa fie savurat, lingura dupa lingura.

Pe parcusul workshop-ului am avut parte si de Special dish: Chiftele haiducesti reinventate, cu chipsuri Lay’s, spuma de usturoi dulce si reductie de vin rosu (coordonatori: Adrian Dan si Marian Ciufu).

Daniela si Marian Sterea au pregatit la aceasta sectiune o delicioasa salata dobrogeana din icre de stiuca.

La masa #AmintiriGustoase, gustul autentic s-a regasit si in preparatele reci semnate de Casa Ghizdeanu — maestri ai mezelurilor traditionale romanesti. Carnea maturata cu rabdare si afumaturile lor fine au adus o profunzime de savoare care a completat perfect povestea culinara a zilei. Surpriza extrem de placuta, fiecare preparat prezentat de Casa Ghizdeanu a poate fi considerat ca un tribut adus mestesugului, unde textura suculenta si aromele echilibrate au incantat privirea dar mai ales papilele gustative. Prezenta lor la eveniment a subliniat ca bucataria romaneasca contemporana stie sa imbine traditia cu rafinamentul — cu fiecare fel servit ca o declaratie de gust si pasiune pentru ingrediente de calitate.

Pe parcursul evenimentului, fiecare preparat a fost insotit de vinurile Domeniile Samburesti, care au curs firesc si au completat experienta culinara. Alai, vinul emblematic al cramei, a adus echilibru si expresivitate, cu un profil prietenos si versatil, usor de asociat cu preparatele traditionale reinterpretate. Merlotul s-a remarcat prin note de fructe negre coapte si taninuri catifelate, fiind partenerul ideal pentru gusturile intense si texturile bogate. Roze-ul a adus prospetime si lejeritate, cu accente de fructe rosii si o aciditate placuta, perfect pentru aperitive si momentele de respiro dintre feluri. Sauvignon Blanc a completat tabloul cu note vibrante de agrise si ierburi aromatice, curatand palatul si punand in valoare preparatele mai fine. Impreuna, vinurile Samburesti au legat gusturile, conversatiile si atmosfera acestui workshop.

Mai mult decat un workshop de cooking. „Mica Unire in Bucate” nu este doar despre tehnica sau plating spectaculos. Este despre memorie culinara, despre gusturi care ne leaga de copilarie si despre cum traditia poate fi reinterpretata fara a-si pierde autenticitatea.

Un proiect cu sens. #AmintiriGustoase continua sa demonstreze ca mancarea este un limbaj universal, capabil sa uneasca generatii, regiuni si perspective diferite. Aceasta editie a workshopului „Mica Unire in Bucate” a fost o declaratie de dragoste pentru bucataria romaneasca si pentru oamenii care o duc mai departe, cu respect si creativitate.

Din nou o nota maxima gazdelor, Vinalia – Conacul din Ceptura si numai cuvinte de lauda organizatorilor pentru un eveniment care iti ramane in minte, dar mai ales in suflet – exact asa cum ar trebui sa fie orice amintire gustoasa.

Daca v-a placut articolul Workshop „Mica Unire in Bucate” #AmintiriGustoase, va invit sa cititi:

English version

Workshop “Mica Unire in Bucate”

There are events that manage to tell a story greater than the sum of the dishes on the plate. The cooking workshop “Mica Unire in Bucate”, part of the #AmintiriGustoase project, is exactly this kind of experience—one that brings people, regions, recipes, and emotions together at the same table. And because this January edition was truly outstanding, I’ve captured some of my impressions in this article: Workshop “Mica Unire in Bucate” #AmintiriGustoase – a new edition between tradition, taste, and community.

As the winner of second prize in the online section of the recipe competition, I received—with great joy and honor—the invitation to take part in the event.

Now in its fifth edition, the workshop celebrated Mica Unire through gastronomy, highlighting the diversity of Romanian cuisine and its powerful ability to create genuine connections between people.

Mica Unire, reinterpreted through taste

The concept of “Mica Unire in Bucate” starts from a simple yet powerful idea: Romania has different flavors, but they complement each other. From rustic recipes deeply rooted in tradition to contemporary reinterpretations, each dish tells a story about place, people, and memory.

The event took place once again in the elegant and welcoming setting of Vinalia – Conacul din Ceptura, where the kitchen became a space for dialogue, collaboration, and creativity. Chefs with different styles worked side by side with their teams, proving that unity is built through mutual respect and shared passion.

Coordination and culinary vision

The workshop was coordinated by Chef Daniela Graura and Chef Liviu Lambrino, who ensured the coherence of the menu and the final plating. Alongside them, an extended team of chefs contributed to shaping a complex, well-balanced menu, deeply rooted in Romanian culinary identity.

Each dish had a dedicated coordinator, resulting in a fluid gastronomic experience with natural transitions between textures, aromas, and regional influences.

Cold starter

The cold appetizer was prepared by the team I was part of, under the coordination of Chef Liviu Lambrino:
Potato bread, charcoal-toasted, with 48-hour fermented artisanal butter, coarse salt, and truffle flakes.

The 48-hour fermented butter is the heart of this dish—intense, lightly tangy, deeply aromatic, with a silky texture that slowly melts when it meets the warm bread. Spread over the charcoal-toasted potato bread, the butter gains subtle smoky notes and becomes the perfect link between the soft crumb and the crunchy crust. Coarse salt enhances its complexity, while delicate truffle flakes add elegance and depth, turning a simple gesture into a memorable taste experience built entirely around butter.

Warm starter

The warm appetizer, coordinated by Daniela and Marian Sterea, was an MBS like no other:
Stone-ground cornmeal with honest sour cream and goat cheese from Artesana, enriched with aged truffle cheese and embers.

Soups

The Soups / Broths section was coordinated by Chef Andrei Chirila. Together with his team, he created a reinterpreted Ciocănești-style sour soup, featuring cobza-smoked trout, fresh porcini mushrooms, sour cream from Țara Dornelor, and pickled red peppers for acidity—an authentic work of art presented as a fine dining exercise, where every element is placed with intention.

At the center of the deep plate, the smoked trout and fresh porcini form a compact core of flavor, over which the sour cream is poured in fine, almost sculptural waves. Around them, green accents and golden droplets of fat create contrast and depth, visually preparing the arrival of the broth. The soup itself completes the composition, turning the plate into a clean, luminous canvas that blends modern aesthetics with the rustic roots of the recipe. A dish to admire before tasting.

Main course

The main course was prepared under the guidance of Chef Daniela Graura:
Sarmale from one single country!
Naturally fermented cabbage rolls filled with pork and beef, deep in flavor, supported by thyme and bay leaf; and vine-leaf sarmale filled with goose and beef, offering an intense, rounded profile with subtle raisin notes. The plate was completed with polenta topped with crispy wild garlic, an airy sheep cheese and tarragon sauce, and a tomato and roasted pepper velouté that brought balance.

Dessert

For dessert, Andreea Juganaru and Tudor Mihalache proposed an original recipe:
Papanasi with sour cream, jam, baked apple purée, sweet-and-salty caramelized walnuts, and wine reduction.

This was more than a dessert—it was a return to the family table, where time moves slower. In this reinterpretation, childhood flavors meet attention to detail. Fluffy and golden, the papanasi rest gently on baked apple purée, which adds natural sweetness and warm notes. Smooth sour cream balances each bite, while caramelized walnuts bring texture and surprise. Finally, a wine reduction ties everything together with depth and elegance. A dessert meant to be savored slowly, spoon by spoon.

Special dishes

Throughout the workshop, we also enjoyed a special dish:
Reinvented haiduc-style meatballs with Lay’s chips, sweet garlic foam, and red wine reduction (coordinated by Adrian Dan and Marian Ciufu).

Daniela and Marian Sterea also prepared a delicious Dobrogea-style salad with pike roe.

Cold cuts & tradition

At the #AmintiriGustoase table, authentic flavor was also present through the cold dishes signed by Casa Ghizdeanu—masters of traditional Romanian cured meats. Their patiently aged meats and refined smoked products added depth and richness, perfectly completing the culinary story of the day.

A delightful surprise, each product presented by Casa Ghizdeanu felt like a tribute to craftsmanship, where juicy textures and balanced aromas pleased both the eye and, above all, the palate. Their presence highlighted how contemporary Romanian cuisine knows how to blend tradition with refinement—each dish served as a statement of taste and passion for quality ingredients.

Wine pairing

Throughout the event, each dish was paired with wines from Domeniile Sâmburești, which flowed naturally and completed the culinary experience.
Alai, the winery’s emblematic wine, brought balance and expressiveness with a friendly, versatile profile, easy to pair with reinterpreted traditional dishes.
The Merlot stood out with ripe black fruit notes and velvety tannins—an ideal partner for intense flavors and rich textures.
The Rosé added freshness and lightness, with red fruit accents and pleasant acidity, perfect for appetizers and moments of pause between courses.
Sauvignon Blanc completed the picture with vibrant gooseberry and herbal notes, cleansing the palate and highlighting more delicate dishes. Together, Sâmburești wines tied flavors, conversations, and atmosphere into a cohesive experience.

More than a cooking workshop

“Mica Unire in Bucate” is not just about technique or spectacular plating. It’s about culinary memory, about flavors that connect us to childhood, and about how tradition can be reinterpreted without losing authenticity.

A meaningful project

#AmintiriGustoase continues to prove that food is a universal language, capable of uniting generations, regions, and different perspectives. This edition of the “Mica Unire in Bucate” workshop was a true declaration of love for Romanian cuisine and for the people who carry it forward with respect and creativity.

Once again, top marks for the hosts, Vinalia – Conacul din Ceptura, and nothing but praise for the organizers, for an event that stays with you—not just in your mind, but especially in your heart—exactly as any truly tasty memory should.

If you enjoyed the article Workshop “Mica Unire in Bucate” #AmintiriGustoase, I invite you to read: Workshop #AmintiriGustoase 2024 or Workshop „Neaos, de la fiecare” #AmintiriGustoase.

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