Tourism novelty - gastronomic round

n spite of the fact that practically in each city of Moldova there were restaurants with the French, Spanish, Italian cuisine, the real gourmets understand what to try the real national food follows only in the country where it prepare for a long time. It would seem, it is necessary to follow only to recipes, and the dish will turn out absolutely same, as well as on it to "the historical homeland». But isn't present: whether ingredients don't withstand transportation conditions for other end of the globe, whether local air promotes creation of special shades of taste.

he purpose of gastronomic rounds — to take pleasure in features of kitchen of this or that country. Thus this purpose isn't reduced trying any rare, exotic dish or to try uncountable quantity of foods.

t is important to take pleasure in a local compounding which for eyelids incorporated traditions and customs of locals, their culture of cooking.

oldavian cuisine is distinguished by a large number of vegetables of different dishes used for preparation. Vegetable marrows, eggplants, pepper, tomatoes, haricot, a garden radish, onions, vegetables marinaded and tinned make a basis of Moldavian cuisine. Vegetables are used as the main dish, and move in the form of a garnish to the second dishes. They are used and for preparation of soups.

astronomic rounds to Moldova can be divided conditional on rural and gordsky. Rural include trips on vineyards, tastings of refined wines on винодельнях, visit of agriculture.

xcept tastings of products in places of their production, it is possible to get acquainted with a gastronomic delicacy in the cities, easily combining it with intellectual rest.