I love the color purple. My favorite hobbies are cooking (I adore cooking, it`s what calms and relaxes me), and listening to music whilw driving (getting my driver`s license was my first fulfilled dream since I was little).

I come from a modest family. My mom works as a social worker at the town hall, my dad works in maintaining green space at the town hall, an my brother is in 11th grade at high school in Avrig.

We live in a house, and we have 3 puppies as pets. As domestic animals, we have a horse, chickens and ducks.

In my Padlet, I chose to talk about the tourist attractions in the area of the town of Avrig.

The roof serves as the foundation, and the foundation serves as the roof, allowing visitors to walk on the cailing-turned-floor.

Every element in the house is arranged so that the attic becomes the ground floor, and the basement becomes an upper level, creating a fascinating experience where visitors descend to the attic and ascend to the basement.

The project started in 2019.

The upside-down house involves placing the foundation at the edge of the roof.

Brambura Park encompasses not only the upside-down house but also various other activities, such as an ice rink, relaxation areas, the mini zoo garden is part of the adventure because it houses Angora rabbits, dwarf goats and alpacas. There is also a restaurant where the menu is diverse.

It was opened on July 1, 2022.

In the park, you cand find various attractions for both adults and children: a playground, a wonderful pergola under which there is a terrace for dining, little houses with donuts, toys, sweets and large dinosaurs.

It is a peaceful place, situated in a field, where one can spend a wonderful day whits the family.

It is a wonderful place for a birthday celebration. They also organize events, concerts and fairs.

The first deer farm is in the precincts of our paradise, we have a space arranged.

From year to year their number increases because they have adapted very well and are multiplying.

The deer farm is arranged exclusively in the natural environment, there is a fence that delimits the farm from the main road, but it is used only to block human access to this perimeter, the bear or deer could jump this obstacle without any problems.

You will meet a few dozen specimens, which will take you with a little thought to Lapland, because of the very similar appearance between deer and reindeer.

The castle is the idea of two Bucharesters who decided to change Dambovita with the Porumbacu river in 2013. Born and raised in Bucharest, Razvan and Gabriela and their six-year-old son moved to the Valley of the Fairies and started making stories a reality.

The plan of the castle and then its construction were made and supervised Ileana Mavrodin, the fourth architect who was co-opted into the project and the only one who understood exactly what Razvan and Gabriela wanted.

The Clay Castle even is based on clay as the main material.

The Magic Garden of Fairies is a place that stays in your mind. Careful and carefully decorated, arranged so that each of those who arrive here to find a place of their own and become part of their fairy tale.

If you get to Cistercian Abbey Carta, you will surely be surprised by the tranquility of the place.

And a walk through the walls enveloped by mystery and weight, given by the Gothic style of the monastery, will take you to think of all sorts of stories and legends of the place.

It is said that the souls of the Cistercian monks who died young still persist here, due to the austere conditions in which they lived.

Even at night, unexplained phenomena such as trembling walls or moving chairs take place.

Probably all these stories along with the layout of the place, prompted the directors of the horror film “The Nun” to choose the Maple Monastery as a location for filming, as well, thus giving him the fame that is due to him.

Carta Monastery is the only Cistercian monastery in Romania and, the most eastern one on the territory of Europe. It was built in 1202.

It is the first church in which the Romanesque style blends with the early Gothic.

Here we find the only cemetery with German soldiers fallen during the First World War (in September 1916) in Porumbacu.

The statue that seems to be watching over them depicts Roland, a medieval hero, symbol of justice and freedom, who has fallen in war.

Tourists are invited to visit the animal farm, to participate effectively or just to follow closely the activities of a farm such as: adapting horses, horse weaving, cleaning in animal boxes.

The picturesque landscape is visible from the window of any of the rooms of the complex: Mount Suru, Negoiu Peak, Transfagarasanul, Moldoveanu massif.

Brandusa Farm has a number of 35 horses ready for riding sessions addressed to all age groups - with mountain trails for discovering the surrounding villages, activities around the farm, etc, children's playground, outdoor terrace.

We have the possibility to organize and interactive camps with tent or outdoor workshops, discovery trips in the tourist area.

Ferma Brandusa Pension, on Avrig Valley, offers opportunities to spend time by effectively participating or following specific activities of the farm: visit of the animal farm, adaptation of horses, the horse weaving, milking cows, cleaning in animal boxes, walks in nature, salt and carriage rides, mountain trail riding (an instructor is offered; practicable only with an instructor from the guesthouse), recreational riding, recovery riding for children and adults

archers, table tennis, billiards, playground for children with swings, slides, trampoline, swimming pool (in the warm season).

The Brukenthal Palace in Avrig is the dominant building of the summer residence of Baron Samuel von Brukenthal a wonderful place full of history that was once considered the Eden of Transylvania and has the form of the Schonbrunn Palace in the city of Brukenthal Vienna because it was designed by the same architect from that time, the palace being a miniature 7 times smaller. In conclusion we have two Baroque palaces known throughout the world and united artistically and architecturally.

It is part of an ensemble that includes a building with three wings and two annexes without floor, organized in the form of U and oriented to the park, after the Transylvanian model.

The Avrig palace or the little Schonbrunn (after the name of a former summer imperial residence, in rococo style, located in Vienna) is an expression of the cosmopolitan spirit and financial power of Baron von Brukenthal, one of the most impressive buildings of its kind in Romania.

The park of Brukenthal Palace was called the Eden of Transylvania, due to the multitude of rare exotic plants, such as oranges, dates, figs, lemons, pineapple, aloe, aloe, coffee plants and a very little-known vegetable at the time, asparagus. The park included: the Dutch garden, the French garden, the English garden, fountains, the pheasant garden, artificial ruins, but also vegetable gardens, herbs.

The Pirate Ship of Avrig is a playground, waiting to be explored by the little ones and the big ones, with a terrace on the ship floor, which provides an overview of the entire complex and challenges your imagination about how humanity began to explore the planet, even with ships.

Beach Club is a tropical experience, equipped with a relaxation area with stones for reflexology, a hydromassage bathing pool, a sandy beach with hammocks and garden furniture, jaccuzi and large pool of 20×20 meters, with water heated to 32 degrees.

The swimming pool, which dominates the tropical landscape as a whole, gives a state perhaps even unseen, awaits all those who want a tropical getaway at the foot of the Fagaras. Water heated to not less than 32 degrees.

Heated pool with a length of 50 m and a width of 10 m, it fits perfectly to any type of swimmer.

The restaurant offers fresh and savory dishes for dining and organizing events such as weddings, christenings, birthdays!

It has 14 accommodation rooms of 3 daisies, all with private bathroom, mountain view and exit to the terrace.

in the complex there is also artificial saline with salt from Praid and Himalayan salt. Saline aerosols in large quantities and negative ions have a disinfectant role on the airways and lungs, detoxifying and mineralizing on the body.

In the museum we can admire copies of documents attesting the birth (in the city of Avrig) and the death of the Romanian illuminist, periods of his schooling, photos of buildings in which he lived, photos of, but also of collaborators or continuers of his work; here there are also documents

original – start pages of the three manuals designed by Gheorghe Lazar – Mathematical arithmetic, Right trigonometry and Grammar.

Avrig Museum hosts an exhibition of folk art, entitled “Maria Spiridon” in honor of a prominent figure from the world of folk art and crafts, creating hundreds of materials made at the loom. Also here you can admire popular port pieces, useful objects in the house specific to the place, glassware and icons on glass.

The oldest architectural monument in Avrig is the Evangelical Church. It was built between 1265-1295 and was conceived as a Romanesque basilica with western tower, choir and central apse and then, in the XVI century, its collateral was demolished and fortified. The portal is in Romanesque style and adorned with medieval sculptures.

The church has only one ship. It is said that the altar was built in 1805, and the organ in 1807, probably by Johannes Prause, famous for his organs. In the church courtyard there is an annex building, where the administrator sits. Its interior is simple, after the model of evangelical churches. In the church we can see the altar, which shows us Jesus crucified on the cross and the pulpit for the priest, which were built in 1805, but also the organ for the cantor and the chorists, dating from 1807, chandeliers and benches for parishioners.

The oldest object of the church is the cristelnita offered by Jacob Zacharias in 1715. The bell tower houses a bell cast in 1777. It is said that Baron Samuel Brukenthal donated to the church a bell and the clock tower, which would be functional today. To remind the Avrigens who sacrificed themselves in the two world wars, there is a billboard in the church with their names.

If you reach Avrig and pass by the church do not hesitate to enter, even if the gate is closed.

FOR THE CRUST:

300 g

Oreo cookies

100 g

unsalted butter, melted

FOR THE FILLING:

450 g

cream cheese

Madagascar vanilla extract

350 ml

whipping cream (UHT)

200 g

Oreo cookies

FOR THE DECORATION:

100 g

dark chocolate

100 ml

whipping cream

60 g

Oreo cookies (4-8 cookies);

First, we make the biscuit base, starting by greasing a baking pan with butter. Then, put the Oreo cookies in a freezer bag and crush them finely using a rolling pin. Transfer them to a bowl and add the melted butter. Mix well until all the cookies are coated with butter.

Put the mixture into the baking pan and spread it evenly, pressing firmly to compact the biscuit base. Refrigerate it to cool.

Put the cream cheese and vanilla extract in a large bowl and mix with a whisk. Add the whipping cream and beat with the whisk until the mixture becomes creamy.

Crush the cookies in the freezer bag again, but this time, they don't need to be completely crushed; some larger pieces can remain.

Incorporate the crushed cookies into the cheesecake mixture and mix well. Remove the chilled biscuit base from the refrigerator and pour the mixture evenly over it, then refrigerate for another 4 hours or overnight.

Break the chocolate into pieces and place it in a bowl. Heat the whipping cream in a saucepan over low heat until it's almost boiling. Then pour the cream over the chocolate, wait for 2 minutes, and stir until all the chocolate has melted and you have a creamy ganache.

Carefully remove the cheesecake from the baking pan and place it on a flat plate.

Spread the chocolate ganache over the cheesecake using a spoon and decorate with a few Oreo cookies.

Chill the cheesecake in the refrigerator until ready to serve.

200g flour

200g sugar

100g melted butter

3 eggs

100ml milk

1 teaspoon vanilla extract

2 tablespoons cocoa powder

Instructions:

Preheat the oven to 180°C and grease a loaf pan with butter, then dust with flour.

In a large bowl, whisk together the flour, sugar, and cocoa powder.

Add the melted butter, eggs, and vanilla extract. Mix until well combined.

Gradually pour in the milk and mix until you have a smooth batter.

Pour the batter into the prepared loaf pan.

Bake the cake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the crust:

- 250g all-purpose flour

- 125g cold butter, cubed

- 1 tablespoon granulated sugar

- 1 egg

- 2-3 tablespoons cold water

For the filling:

- 4 large apples, peeled, cored, and thinly sliced

- Juice of 1/2 lemon

- 50g brown sugar

- 1 teaspoon ground cinnamon

- 2 teaspoons all-purpose flour

Instructions:

In a large bowl, mix together the flour, cubed butter, and granulated sugar using your fingertips until you get a breadcrumb-like consistency.

Add the egg and cold water, then mix until the dough starts to come together.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

In a bowl, toss the thinly sliced apples with lemon juice, brown sugar, cinnamon, and flour until the apples are evenly coated.

Preheat the oven to 180°C

Roll out the dough on a lightly floured surface until you get a circle about 3-5 mm thick.

Transfer the dough to a greased and parchment-lined tart pan, then evenly spread the apple filling on top.

Bake the tart in the preheated oven for about 40-45 minutes or until the crust is nicely golden brown and the apples are tender and juicy.

Remove the tart from the oven and let it cool slightly in the pan.

400 g of ladyfingers

500 g of mascarpone cheese

5 large eggs, separated

200 g of sugar

300 ml of strong coffee (cooled)

chocolate flakes for decoration

1. Brew the strong coffee and let it cool. If desired, you can add the Amaretto liqueur to the coffee for extra flavor.

2. Separate the egg yolks from the whites. Place the yolks in a large bowl and the whites in another bowl.

3. Add the sugar to the egg yolks and beat them well until they become creamy and pale yellow.

4. Gradually incorporate the mascarpone into the egg yolk and sugar mixture until you get a smooth and homogeneous cream.

5. Beat the egg whites until stiff peaks form (like for meringue) and then gently fold them into the mascarpone cream, mixing from bottom to top to retain the airiness.

6. Quickly dip each ladyfinger into the cooled coffee (do not soak them too long, or they will fall apart).

7. Place a layer of dipped ladyfingers on the bottom of a rectangular or square dish.

8. Spread a generous layer of mascarpone cream on top.

9. Repeat the layers (ladyfingers and cream), ending with a layer of mascarpone cream.

10. Sprinkle chocolate flakes on top.

11. Leave the tiramisu in the refrigerator for at least 4 hours (ideally overnight) for the flavors to meld and the dessert to set.

Ingredients:

200 g flour

2 eggs

A pinch of salt

Instructions:

1. Preparing the Dough:

   Sift the flour onto a clean work surface, forming a small mound.

   Make a well in the center of the mound and crack the eggs into it.

   Add a pinch of salt.

2. Mixing the Ingredients:

   Using a fork or your fingers, begin to mix the eggs with the flour, gradually incorporating the flour from the edges into the eggs.

   Knead the dough until you achieve a smooth and elastic texture. If the dough is too dry, you can add a few drops of water.

3. Resting the Dough:

   Form the dough into a ball and cover it with a clean towel or plastic wrap.

   Let the dough rest for 30 minutes.

4. Rolling Out the Dough:

   After the dough has rested, cut it in half to make it easier to work with.

   On a floured work surface, roll out the dough with a rolling pin until it is very thin (about 1-2 mm thick).

5. Cutting the Noodles:

   Roll up the sheet of dough into a loose roll and cut it crosswise into thin strips of the desired width for the noodles.

   Unroll the strips and let them dry slightly on the work surface.

6. Cooking the Noodles:

   Boil the noodles in salted boiling water for 2-3 minutes, until al dente.

   Drain and rinse them with cold water to stop the cooking process.

Ingredients:

500 g flour

200 ml milk (warm)

2 eggs

50 g sugar

50 g butter (melted)

7 g dry yeast (or 25 g fresh yeast)

A pinch of salt

1 teaspoon vanilla extract (optional)

Zest of 1 lemon (optional)

Oil for frying

Powdered sugar for dusting

Instructions:

1. Preparing the Dough:

   If using fresh yeast, dissolve it in warm milk with a teaspoon of sugar and let it sit for 5-10 minutes until frothy. If using dry yeast, mix it directly with the flour.

   In a large bowl, combine the flour, sugar, and salt. If using dry yeast, add it here.

   Make a well in the center and add the eggs, melted butter, vanilla extract, and lemon zest (if using).

   Pour the warm milk (with the dissolved yeast if using fresh yeast) into the well.

2. Kneading the Dough:

   Mix the ingredients until a dough forms.

   Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour.

3. Rising the Dough:

   Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

4. Shaping the Donuts:

   Once the dough has risen, punch it down to release the air.

   Roll out the dough on a floured surface to about 1 cm thickness.

   Use a donut cutter or two round cutters (one larger and one smaller) to cut out donut shapes. Re-roll any scraps to cut out more donuts.

5. Frying the Donuts:

   Heat oil in a deep fryer or a large pot to 175°C.

   Fry the donuts in batches, making sure not to overcrowd the pot. Fry each side for about 2-3 minutes, or until golden brown.

   Remove the donuts with a slotted spoon and drain on paper towels.

6. Finishing the Donuts:

   While the donuts are still warm, dust them with powdered sugar.

Ingredients:

200 g sugar

200 g butter at room temperature

4 eggs

200 g flour

1 packet of baking powder

50 ml milk

2 tablespoons cocoa powder

1 teaspoon vanilla essence

A pinch of salt

Instructions:

1. Prepare the pan and preheat the oven:

   Preheat the oven to 180°C.

   Grease a loaf pan with butter and dust with flour.

2. Make the base mixture:

   In a large bowl, beat the butter and sugar until creamy and fluffy.

   Add the eggs one at a time, mixing well after each addition.

3. Add the dry ingredients:

   Sift the flour together with the baking powder and a pinch of salt.

   Gradually incorporate the flour into the butter and egg mixture, alternating with the milk. Mix well until you get a smooth batter.

   Add the vanilla essence and mix well.

4. Divide and color the batter:

   Divide the batter into two equal parts.

   In one part, add the two tablespoons of cocoa powder and mix well.

5. Assemble the cake:

   In the prepared pan, add one spoonful of each batter alternately, to create a marbled effect.

   Once all the batter is in the pan, use a fork to draw lines through the batter, creating a marbled pattern.

6. Baking:

   Place the pan in the preheated oven and bake the cake for 45-50 minutes or until it passes the toothpick test (insert a toothpick into the center, and if it comes out clean, the cake is done).

   Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Ingredients:

500 g flour

250 g butter or margarine at room temperature

200 g grated telemea cheese or feta cheese

100 ml sour cream

1 egg

1 packet of baking powder (10 g)

1 teaspoon salt (or to taste)

1 egg for brushing

Instructions:

1. Prepare the dough:

   In a large bowl, mix the flour with the baking powder and salt.

   Add the butter or margarine and knead with your fingers until you get a crumbly texture.

   Incorporate the grated cheese, sour cream, and egg, mixing until a homogeneous dough forms. If the dough is too dry, you can add a bit more sour cream.

2. Rolling and cutting the dough:

   Roll out the dough on a floured surface to about 5 mm thickness.

   Cut the dough into thin strips or use cookie cutters to form various shapes.

3. Preparing for baking:

   Preheat the oven to 180°C.

   Place the cheese sticks on a baking tray lined with parchment paper.

   Beat the remaining egg and brush the cheese sticks with it, then sprinkle with sesame seeds, poppy seeds, or caraway seeds, as desired.

4. Baking:

   Bake the cheese sticks in the preheated oven for 15-20 minutes or until golden and crispy.

   Remove the tray from the oven and let the cheese sticks cool on a wire rack.