The porcini are widespread and commonly appraised in the Carpathian Mountains because of its inimitable fragrance and exquisite flavor. That is why the majority of Hutul dishes are made with porcini.

In fact, it is a baked meat dish with salo or vegetables. It is usually served during holidays.

Traditionally, sauerkraut is made with cabbage and carrot, which grant the dish with light flavor and milky colour, as it doesn’t have any coloring pigment. However, there is a plenty of sauerkraut recipes, including sauerkraut with beetroot, in particular. Such a combination boasts slightly exotic taste, as well as a bright scarlet colour. Moreove

It’s is an unusual salad for smoked food’s lovers. The salad boasts a successful combination of the piquancy crispy pig’s ears and the freshness of cucumbers.