{"id":2578,"date":"2013-12-09T06:01:04","date_gmt":"2013-12-09T04:01:04","guid":{"rendered":"http:\/\/www.travellermagazin.ro\/arhiva\/?p=2578"},"modified":"2013-12-09T06:01:04","modified_gmt":"2013-12-09T04:01:04","slug":"maramures-de-la-muzeu-la-rodica-prajiturica-redescopera-romania-nr-115","status":"publish","type":"post","link":"http:\/\/www.travellermagazin.ro\/arhiva\/2013\/12\/09\/maramures-de-la-muzeu-la-rodica-prajiturica-redescopera-romania-nr-115\/","title":{"rendered":"MARAMURE\u0218: De la Muzeu la Rodica \u201dpr\u0103jiturica\u201d, REDESCOPERA ROMANIA nr.115"},"content":{"rendered":"<a  href='http:\/\/www.travellermagazin.ro\/arhiva\/wp-admin\/options-general.php?page=post_views' class='entry-meta' style='text-align:center'><b>Post Views<\/a><\/b> = 495<br\/><p><strong>ROM\u00c2NIA &#8211; Ce-\u021bi pune toamna \u00een farfurie !<br \/>\n<div id='gallery-1' class='gallery galleryid-2578 gallery-columns-4 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-131.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-131-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-149.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-149-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-199.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-199-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-277.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-277-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-330.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-330-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-Daniela-Culic.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-Daniela-Culic-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-Rodica-Tiplea.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-Rodica-Tiplea-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-Silviu-Zetea.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"http:\/\/www.travellermagazin.ro\/arhiva\/wp-content\/uploads\/2013\/12\/Culinar-Silviu-Zetea-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n<\/p>\n<p><\/strong><\/p>\n<p>Dup\u0103 ce am str\u0103b\u0103tut Slovacia, <a href=\"http:\/\/www.infotravelungaria.ro\/\" target=\"_blank\">Ungaria<\/a> \u0219i <a href=\"https:\/\/www.facebook.com\/InfoTravelUcraina\" target=\"_blank\">Ucraina<\/a> echipa de <a href=\"http:\/\/www.infotravelromania.ro\/personalitati-turism.html#presaturism\" target=\"_blank\">jurnali\u0219ti de turism<\/a>, gastronomie \u0219i vinuri, dublat\u0103 de travel agen\u021bi s-a \u00eendreptat spre Rom\u00e2nia unde a tr\u0103it noi experien\u021be tematice. Dup\u0103 cum am scris \u00een num\u0103rul trecut, acestea sunt promovate \u0219i sus\u021binute \u00een cadrul \u201dCarpathian Culinary Heritage Network\u201d. \u201dProiectul transfrontalier beneficiaz\u0103 de finan\u021bare european\u0103 \u0219i a fost implementat de c\u0103tre \u201dTourist Association of Ivano-Frankivsk Region\u201d din <strong>Ucraina<\/strong>, \u00een parteneriat cu organiza\u021bii ori institu\u021bii de stat din \u021b\u0103rile amintite\u201d ne precizeaz\u0103 Roman Shevchyk, directorul executiv al organiza\u021biei amintite. \u0218i acum la drum.<\/p>\n<p><strong>BELTIUG: Fanfare, crame \u0219i g\u0103lu\u0219te \u0219v\u0103be\u0219ti<\/strong><\/p>\n<p>Dup\u0103 mai mul\u021bi ani de c\u0103ut\u0103ri localitatea Beltiug (32 de kilometri distan\u021b\u0103 de Satu Mare), a pus la cale un Festival al Vinului bine \u00eentre\u021binut cu m\u00e2nc\u0103ruri specifice zonei din care face parte. Detalii despre tradi\u021bia vinului se reg\u0103sesc cam de 1000 de ani, afirm\u0103 organizatorii. Dar cultura vinului a \u00eenceput s\u0103 se dezvolte \u00een secolul al XVIII-lea o dat\u0103 cu sosirea primilor \u0219vabi, adu\u0219i aici dup\u0103 1712, de c\u0103tre contele Karolyi. Tradi\u021bia a crescut \u0219i s-a diversificat. Specificul, zonei, ce \u00eensumeaz\u0103 circa 1200 de acri de teren cultivat cu vi\u021b\u0103 de vie, este exprimat prin mici produc\u0103tori. Numai \u00een Beltiug exist\u0103 la 690 de case circa 390 de crame. O parte din vinurile de aici ne-au fost prezentate \u00een compania unor produse specifice, printre care c\u00e2rnatul \u0219v\u0103besc, lebewurst, cotlete de porc la gr\u0103tar cu varz\u0103 acr\u0103, g\u0103lu\u0219ti \u0219i pl\u0103cinte \u0219v\u0103be\u0219ti, preparate dup\u0103 re\u021bete transmise de la o genera\u021bie la alta. Personal m-a \u00eenc\u00eentat \u0219i ceremonia de sfin\u021bire a vinului, spectacolele artistice cu dansuri germane, maghiare, \u021big\u0103ne\u0219ti ori rom\u00e2ne\u0219ti, fanfara din Beltiug \u0219i rapsozii populari. Aflat la prima edi\u021bie Festivalul are toate \u0219ansele s\u0103 creasc\u0103 printr-o mai bun\u0103 mediatizare \u0219i prezentare. Are multe de oferit. Ne-am convins.<\/p>\n<p><strong>ZETEA: \u201dMai mult dec\u00e2t o poveste de succes!\u201d<\/strong><\/p>\n<p>\u00cen mod sigur a\u021bi auzit de Zetea. Este marca cea mai cunoscut\u0103, de b\u0103utur\u0103 natural\u0103 distilat\u0103, din Transilvania \u0219i din Rom\u00e2nia. P\u0103rerea mea. \u00cenainte de a intra \u00een Ateliere familiei Zetea cit\u0103m o poveste promo\u021bional\u0103 care exprim\u0103 esen\u021ba locului: \u201dAici \u00een inima Transilvaniei, \u00een Medie\u0219u Aurit se afl\u0103 gr\u0103dina cu prunii cei b\u0103tr\u00e2ni, ale c\u0103ror fructe albastre se brum\u0103resc din culoarea cerului. Aici, sute de ani, familia gospodarului Zetea, fabrica \u021auica, Horinc\u0103 de Ardeal, f\u0103c\u00e2nd cinste tradi\u021biei, \u00een\u021belepciunii \u0219i \u0219tiin\u021bei de a stoarce lacrimile prunului, aurul de chihlimbar al licorii fermecate.\u201d Magic nu? Vizitarea Atelierelor Zetea a urmat tiparele unui ritual. C\u00e2t s-au pus la cale platourile cu aperitive \u0219i toc\u0103ni\u021ba de cartofi cu carne, absolut necesare la&#8230; test\u0103rile ce au urmat, am urm\u0103rit demonstra\u021biile lui Silviu Zetea, actualul proprietar, care se afl\u0103 \u0219i la primul mandat de primar al a\u0219ez\u0103rii. Totul a \u00eenceput pe la 1900. De-a lungul mai multor genera\u021bii familia Zetea a \u00eenceput s\u0103 fie foarte apreciat\u0103 pentru b\u0103uturile naturale din fructe, ob\u021binute \u00een cazane tradi\u021bionale cu foc direct. Procedeele au fost permanent \u00eembun\u0103t\u0103\u021bite, dar caracterul tradi\u021bional al re\u021betelor s-a p\u0103strat. Dup\u0103 1989 Silviu Zetea a reorganizat activitatea \u00een cadrul firmei cu dorin\u021ba de a trasmite genera\u021biilor viitoare secretele metodei \u201dZetea\u201d. Pe acela\u0219i filon tat\u0103-fiu. Pe un perete al distileriei se afl\u0103 imaginea lui Valer Zetea (1923-1975), care pare c\u0103 ne transmitea c\u0103 un pahar de horinc\u0103 bun\u0103, face via\u021ba mai frumoas\u0103. C\u00e2t de frumoas\u0103? S\u0103 vedem. \u00cen 2001, pentru prima dat\u0103 \u021buica \u201dZetea de Transilvania\u201d era premiat\u0103 cu medalia de argint la Concursul Mondial de la Bruxelles. Au urmat \u0219i alte distinc\u021bii. Silviu Zetea ne spune c\u0103 este preocupat \u00een continuare de calitate \u0219i nu de cantitate \u0219i c\u0103 de aceea produsele Zetea au fost pozi\u021bionate \u00een ultimii ani pe segmentul de lux \u0219i exclusivist. Ele sunt distribuite la foarte multe protocoale, \u00eent\u00eelniri diplomatice, \u00een magazinele din aeroporturi, ajung\u00e2nd s\u0103 fie solicitate \u00een multe col\u021buri ale lumii. Una dintre vedete &#8211; Crai Nou &#8211; este o b\u0103utur\u0103 ob\u021binut\u0103 din fructe de p\u0103dure, recomandat\u0103 pentru ocazii speciale. La acest nivel ambalajele sunt personalizate \u00een func\u021bie de eveniment \u0219i solicit\u0103rile clien\u021bilor. Dup\u0103 cum ne spunea la degustarea care a urmat, Zetea se g\u00e2nde\u0219te s\u0103 se implice \u0219i \u00een dezvoltarea unui proiect turistic cu finan\u021bare european\u0103. \u00cenc\u0103 nu s-a hot\u0103r\u00eet dar \u00eei este foarte clar c\u0103 pentru circuitele turistice are nevoie de o baz\u0103 de cazare. C\u0103 va fi sat de vacan\u021b\u0103, un complex rural sau un camping pentru rulote &#8211; asta r\u0103m\u00e2ne de stabilit. E convins c\u0103 turismul poate crea o nou\u0103 plus valoare b\u0103uturilor ce se fabric\u0103 aici de mai bine de o sut\u0103 de ani.<\/p>\n<p><strong>MARAMURE\u0218: De la Muzeu la Rodica \u201dpr\u0103jiturica\u201d<\/strong><\/p>\n<p>Sunt la fel de cunoscute \u00een Maramure\u0219. \u0218i Muzeul \u00een aer liber din Negre\u0219ti Oa\u0219 \u0219i Rodica \u021aiplea din Ocna \u0218ugatag. \u00cen primul am vizitat mai multe instala\u021bii tradi\u021bionale. Cum c\u0103ut\u0103rile noastre \u021bineau de gastronomie \u0219i b\u0103uturi ne-am oprit la muzeu cu un scop anume. S\u0103 vedem cum arat\u0103, Distileria de \u021buic\u0103. Instala\u021bia este format\u0103 din toate elementele reprezentative pentru produc\u021bia de \u021buic\u0103 \u00een zona Maramure\u0219ului. Directorul muzeului ne-a atras aten\u021bia c\u0103 nu avem \u00een fa\u021b\u0103 doar o pies\u0103 de muzeu. Ci una care poate oric\u00e2nd fi pus\u0103 la produs. Interesant\u0103 idee.<br \/>\nDe acolo ne-am \u00eendreptat spre Rodica \u021aiplea, din Ocna \u0218ugatag, botezat\u0103 de o publica\u021bie &#8230; Rodica pr\u0103jiturica. Nu \u00eent\u00e2mpl\u0103tor c\u0103ci \u00een curtea sa e b\u0103taie mare pe pr\u0103jituri. De altfel ne-am \u0219i ini\u021biat \u00eentr-un curs de preg\u0103tire a pr\u0103jiturilor. Femeia e propriet\u0103reas\u0103 (are o pensiune), cofetar, om de afaceri. \u00cencearc\u0103 \u00een fiecare din aceste ipostaze s\u0103 dezmor\u021beasc\u0103 comunitatea local\u0103. Ne arat\u0103 atelierul de patiserie de unde ies lunar mii de pl\u0103cinte cre\u021be ori nu, pr\u0103jituri cu m\u0103r sau br\u00e2nz\u0103, cozonaci cu nuc\u0103 \u0219i c\u00e2te \u0219i mai c\u00e2te. Are comenzi cu luni \u00eenainte &#8211; ne spune &#8211; pentru nun\u021bi de sute de persoane. E mereu prezent\u0103, chiar dac\u0103 e obositor, cu produsele \u0219i pove\u0219tile lor \u00een magazine din zon\u0103 dar \u0219i din \u021bar\u0103. Are mai multe femei la lucru dar e nec\u0103jit\u0103 c\u0103 o parte din tradi\u021biile prepar\u0103rii pr\u0103jiturilor, gemurilor, siropurilor \u00eencep s\u0103 se piard\u0103. Lupt\u0103 pentru a le p\u0103stra. Nu \u00eent\u00e2mpl\u0103tor o parte dintre crea\u021biile sale au fost recunoscute de c\u0103tre programele de certificare ale UE, drept produse tradi\u021bionale pentru jude\u021bul Maramure\u0219.<\/p>\n<p>Daniela Culic, directorul executiv al Camerei de Comer\u021b \u0219i Industrie Satu Mare, ne-a precizat pe parcursul document\u0103rii noastre c\u0103 \u201dProiectul la care a\u021bi fost prezent este doar unul \u00een care suntem implica\u021bi. De\u021binem un poten\u021bial turistic valorificat foarte pu\u021bin. \u00cencerc\u0103m s\u0103 creem mai multe evenimente pentru ca oamenii implica\u021bi \u00een turism s\u0103 con\u0219tientizeze mai bine atrac\u021biile unice, inclusiv pe cele legate de gastronomie \u0219i vinuri. Bine promovate \u0219i v\u00e2ndute ele vor genera locuri de munc\u0103 suplimentare.\u201d<\/p>\n<p><strong>MARIAN CONSTANTINESCU<\/strong><\/p>\n<p><strong>Documentare realizat\u0103 cu sprijinul Camerei de Comer\u021b \u0219i Industrie Satu Mare, partener al \u201dCarpathian Culinary Heritage Network\u201d<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Post Views = 495ROM\u00c2NIA &#8211; Ce-\u021bi pune toamna \u00een farfurie ! Dup\u0103 ce am str\u0103b\u0103tut Slovacia, Ungaria \u0219i Ucraina echipa de jurnali\u0219ti de turism, gastronomie \u0219i vinuri, dublat\u0103 de travel agen\u021bi s-a \u00eendreptat spre Rom\u00e2nia unde a tr\u0103it noi experien\u021be &hellip; <a href=\"http:\/\/www.travellermagazin.ro\/arhiva\/2013\/12\/09\/maramures-de-la-muzeu-la-rodica-prajiturica-redescopera-romania-nr-115\/\">Continu\u0103 s\u0103 cite\u0219ti <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[1],"tags":[620,621,35,619],"class_list":["post-2578","post","type-post","status-publish","format-gallery","hentry","category-fara-categorie","tag-jurnalisti-de-turism","tag-maramures-de-la-muzeu-la-rodica-prajiturica","tag-redescopera-romania-2","tag-ucraina","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/www.travellermagazin.ro\/arhiva\/wp-json\/wp\/v2\/posts\/2578","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.travellermagazin.ro\/arhiva\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.travellermagazin.ro\/arhiva\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.travellermagazin.ro\/arhiva\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.travellermagazin.ro\/arhiva\/wp-json\/wp\/v2\/comments?post=2578"}],"version-history":[{"count":1,"href":"http:\/\/www.travellermagazin.ro\/arhiva\/wp-json\/wp\/v2\/posts\/2578\/revisions"}],"predecessor-version":[{"id":2587,"href":"http:\/\/www.travellermagazin.ro\/arhiva\/wp-json\/wp\/v2\/posts\/2578\/revisions\/2587"}],"wp:attachment":[{"href":"http:\/\/www.travellermagazin.ro\/arhiva\/wp-json\/wp\/v2\/media?parent=2578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.travellermagazin.ro\/arhiva\/wp-json\/wp\/v2\/categories?post=2578"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.travellermagazin.ro\/arhiva\/wp-json\/wp\/v2\/tags?post=2578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}