Food & Tradition

On a Romanian table, Țuică comes before the meal, not after. It's an aperitif, poured in small sips. Alongside it on the board sits Telemea, a brined cheese, next to Zacuscă, a spread of roasted eggplant and peppers, along with cured bacon and pickled vegetables. The order follows a method: the spirit stirs the appetite, and the salty cheese tempers its sharpness.

The main course typically includes Sarmale, cabbage rolls stuffed with minced meat and rice, and Mămăligă, a firm cornmeal porridge eaten with cheese and sour cream. Mămăligă stands in for bread, soaking up the fat from the Sarmale. Such a rich, salty table calls for a clear spirit. The warmth of Țuică cuts through fat and salt, while the plum answers the tang of cabbage and cream.

As December arrives, the slaughter day draws near: on December 20th, the feast of Ignat, many villages slaughter the pig, and a glass of Țuică traditionally accompanies the occasion. The slaughter day is a family celebration where many hands pitch in, and by the end every part of the animal is put to use.

The spirit accompanies other celebrations too: weddings, christenings, harvest festivals, religious holidays, family gatherings and wakes. When toasting, people say 'Noroc,' meaning luck, and drink in small amounts. In winter it's also served hot, as Țuică fiartă, warmed with sugar and spices.

In Maramureș, people say Horincă is a cure-all. There's no medical evidence behind this, and alcohol remains alcohol, even as a home remedy.

A matured Vinars suits the end of a meal better, paired perhaps with a slice of Cozonac, the walnut-filled sweet bread baked for Christmas and Easter.