Voyages of Discovery
The daily rituals of bringing food and wine to the
table start in the fields, orchards and vineyards, getting the earth ready,
planting, blessing and caring for the new harvest.
Romanian folk tradition tells us that St. Trifon has
power over the start of spring when the earth is renewing from the mist of
melted snow, days are getting longer and the sun is caressing the future buds
of vines and fruit trees.
First of February commemorates the day of St. Trifon
and in order to ensure fertility of
orchards and vineyards the folks are fasting, the priests are blessing gardens
and vineyards with holy water.
In southern Oltenia there is a complex ritual of preparation
of the vines for the new season, known as Arezeanul. They trim the grape vines
and keep smoldering fires on the edges of the vineyards to keep evil forces away.
In areas of Transylvania and Banat on February 1 after
pruning the orchards holy water would be sprinkled for a good harvest and the
people would go in procession back to their village wearing head wreaths made from
first cuts.
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| Pork Stew Over Polenta |
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| Cozonac |
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| Ghiudem |
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| Potato Soup |
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| Traditional Romanian Restaurant |
Home they were greeted by abundant bowls and platters
filled with regional dishes a symbol of the future rich wine production.
As patron of vineyards, orchards and birds, St. Trifon is
depicted in iconography with a pruning tool in hand, with a sprig of vine or a
falcon on his arm.
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