C’mon! everybody to their place!

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Posted on Feb 03, 2010 by Felix Nicolau

Trabant

Now look, I remained in Bucharest ‘cause when all my pipes in the bathroom start leaking I hurry to the plumber from the 9th story and his wifey slams the door in my face and then what to do? I grab my headphones, give a play to AC/DC - Back in Black – and take off on my rollerblades. How’s this? Do I simply take off? Of course not! I firstly take off along the corridor, all night long, then slowly go down the avenue. The police tracing me, yelling in the loudspeaker: on the side way! on the siiiidewaaaay!

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With a little help from Bucharest Angels - minibus tours, guided walks, Welcome to Bucharest workshops, the Bucharest Guide - you'll get to love the city!

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Posted on Feb 02, 2010 by Diana Varbanescu

Sadly, Bucharest still doesn't have an official tourist information center. Luckily, Bucharest has angels; its angels are called City Compass. No romanticised versions, they admit adapting to Bucharest life is hard and that some (if not most) new-comers might be put off by their first encounter with "The Big Mix" as coined by Wikitravel. No way we're telling you Bucharest is all wonderful, it's a crazy city, but discovering it is great fun!

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Maramures short break

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Posted on Mar 19, 2010 by Diana Varbanescu

Maramures, a valley in Northern Transylvania, totally surrounded by mountains, is probably the most traditional area of Romania. It’s said to be “one of the last places where rural European medieval life remains intact”. I have been thinking a lot before writing this, and I would have loved to agree, to add to its reputation of remote villages steeped in customs and history. We used to joke that nothing has changed here in the last hundred of years. Not anymore. Today it is a land of contrasts, a combination of modern and traditional, a mix of novel and primitive.

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Polenta – Romanian Mămăligă

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Posted on Mar 10, 2010 by Diana Varbanescu

mamaliga

Romania's version of polenta, made from yellow maize flour, it is better known to the rest of the world in its Italian form – polenta. Historically a peasant food, often used as a substitute for bread (made thick enough to slice), it evolved to be served in finest restaurants. Mămăliga is a fat-free, cholesterol-free, high-fiber food. It can be used as a healthy alternative to more refined carbohydrates such as white bread, pasta or hulled rice.

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