A Gourmet's Memoir

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Never in my life have I eaten better than at a Sangoran wedding!

First, they served us sheep milk cheese. It was perfectly balanced, both sweet and sour. Then there was a rich stew, called ciorba, or something like that. It’s an exquisite blend of local vegetables, spices, and meats. And I won’t even write in detail about the blood sausage, the leek soup, the plum spirit called slivovitz. And just as I thought I couldn’t manage another bite, they brought the fish! That smoked carp fillet and the catfish served with garlic – I’m sure I’ll remember them for years.

And so it was – truly a feast! They may not have much in Vale Sangora, but they know how to make the best of it.