Oltenia
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Places to visit in Oltenia
Places to visit in Oltenia:
In Oltenia you can visit the Constantin Brancusi architectural complex in Targu Jiu, with its famous masterpieces: Endless Column, Gate of the Kiss, Table of Silence and Avenue of Chairs.You can also visit Nicolae Romanescu Park (formerly Bibescu Park) - the largest and most well-known park in Craiova,the park was designed by French architect Émile Rendont. Plans for the park were awarded the gold medal at the 1900 World Fair; work began in 1901 and was completed in 1903.
Some of Romania’s most tranquil monasteries can be found in this region, including Horezu, a masterpiece of the 'Brancovenesti' architectural style and a designated UNESCO World Heritage site. Horezu is also a renowned pottery center, where travelers can marvel at the colorful pottery created in local workshops by talented artisans.
A must stop for art lovers is the Craiova Art Museum,the building that houses the museum was built in 1896, following the plans of the French architect Paul Gotereau. Its main attraction is the art gallery dedicated to Constantin Brâncuşi, exhibiting six of his early sculptures (including variants of his best-known works): The Kiss (1907), Vitellius (1898), Woman Torso (1909), The Vainglory (1905), Boy's Head (1906), Miss Pogany (1902).Another place you can visit is the Băniei House,the oldest non-religious building that exists in Craiova, dating from 1699. Today it hosts the Museum of Ethnography and Folk Art.The oldest building preserved in Craiova, dating from 1483 is The Church of Coşuna Monastery.
Also you can visit the town Scorniceşti, the birthplace of communist leader Nicolae Ceauşescu, who lived here until the age of 11, when he left for Bucharest to become a shoemaker.
Traditional food from Oltenia
Traditional food from Oltenia:
Oltenian sausages are famous in Romania,they are made from finely chopped beef and pork meat mixed with garlic, pepper and salt, and then stuffed into sheep guts and smoked for two hours. Then you have to mention beef ragout, carp stuffed with mushroom, lamb stew with chives and smoked bacon.
Curly Dock Pie:
Here the filling is made with curly dock (Rumex crispus) -- a plant used mostly in Oltenian dishes, and a touch of dill. In the spring the same dish is made with a combo of curly dock, green onion, and dill; in wintertime greenhouse spinach and dill are used.
Ingredients for the dough:
- 600 g/20 oz flour
- 100 g/3 oz lard or margarine
- 25 g/1 oz yeast
- 1 egg
- 1 tsp salt
- water
Ingredients for the filling:
- 600 g/20 oz curly dock
- 50 g/2 oz dill
- 400g/14 oz telemea cheese
- 2 eggs
Traditional houses
Traditional houses from Oltenia:
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