ponyik apple

One of the oldest apple variety from Transylvania is “Ponyik” apple. According to an anecdote, mentioned in some 1800s books, the apple was named after the place where a shepherd collected some apples. The priest who received a basket of these apples, decided to show them to some experts. They decided for the Romanian name “Poinic” from “Poiana Mica” (literally “lawn small” in English), small lawn in the forest from where the apples were taken.
There is a recent study on old Transylvanian apple variety names translation in English and in Romanian which states that the word “Ponyik” has no etymological connection with Romanian language. This apple variety seemed to be cultivated at least from 16th century and, according to denominational practices in use at the time, the name should be based on a proper noun. Furthermore, “Poiana” was borrowed and used in Hungarian language in the following forms “Polyáni”, “Poliani”, “Poján”, so it seems unusual that “Poiana Mica” became “Poinic”.
“Ponyik” apple is a round fruit with a yellow skin mostly covered of little dark red dots. Inside it has a white and yellowish colour, sometimes greenish, with little seeds. It tastes sweet and sour. The harvesting period is from November to February, until spring in cold areas.

Káposztalé / Cabbage water

Cabbage water is a typical seasonal product of Transylvania: at the beginning of December it’s usual to find it in kitchens after two months fermentation.
It is tradition to start the process at the beginning of October, when there is a big amount of cabbages. Vegetables, fully covered by water in order to isolate them, are left fermenting in proper containers. During the process it is necessary to watch over the water: if there are bubbles, it means that the natural bacterias are fermenting and they will create a foam; this needs to be removed and replaced with fresh water.
After about two months, the “juice” is ready, full of vitamins and all of his beneficial effects. Cabbage is rich in vitamin B, C1 and minerals. It contains also fibers, it purifies the organism and regularizes the metabolism.

Kereszturi dairy factory

The Cristuru Secuiesc dairy factory produces pasteurized milk, yogurt, cream, butter and cheese with the brand “Kereszturi”.The owners are the members of the agricultural cooperative “Tarnava Mare / Nagy Kukullo”, founded in 2011 by families of local farmers.
All products are processed using only fresh milk from the rural area of Cristuru and without the addition of preservatives. The recipes are those of tradition: for example the Dalia cheese, which has been present on the farmers’ table for over a century. Slightly salty and elastic, it is stored at the temperature of 4 ° for a month before being packaged and its neutral taste makes it appreciated by the whole family. Another typical product of Romanian cuisine is the sour cream, fresh and slightly sweet, which is used to season soups, meat or salads.