You with your Moldova;

But, whenever we meet;

We welcome each other.

Siblings' love to feel

Get to know us

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Most wine production is exported to China, USA, Poland, Germany, Romania, Belarus, Kazakhstan, Ukraine, Baltic States, etc.

The “Stone Age” tourist complex of Brănești Winery is unique in its own way, starting from the geographical location, with the design of the galleries, the shapes of the cases and ending the indescribable atmosphere. We want to offer tourists the opportunity to experience life in the cave, as it was in the Stone Age, with small interventions of the modern.

Being in the village of Branesti, Orhei district, in the immediate vicinity of Orheiul Vechi (only 5 km), 20 km from Orhei and 50 km from Chisinau, we are easy to find. We invite all tourists to visit the Tourist Complex of Branesti Winery and to create beautiful memories in the "Stone Age".

If you visit the villages of Moldova and want to know more about the occupations of the people here, do not hesitate and go through the Complex of Folk Crafts "Rustic Art". Here you will find yourself in the world of crafts practiced by our ancestors; Here you will learn about the evolution of Bessarabian carpet, folk costume. Be our guest, we look forward to seeing you!

It is known that hospitality is a distinctive feature of Moldovan people. But guests of the festival are greeted not only with bread, salt and a glass of good wine. A wide variety of placinta (pastries) can be tasted at the stands of representatives of the districts Orhei, Hincesti and ATU Gagauzia. The hospitable hosts from Orhei will treat you with traditional grilled meat and sarmale (stuffed cabbage rolls), homemade pickles and real mamaliga (a variety of polenta), prepared according to old recipes.

You will learn the subtleties of traditional Moldovan wedding customs - from the order of guests’ seating to the plates in which the food is served. Also, by visiting the festival My Village, you will have the opportunity to appreciate the unique traditional Moldovan embroidery.

Mămăliga is an easy-to-make cornmeal porridge similar to the Italian polenta and it requires just three basic ingredients: cornmeal, salt and water. That’s it!

Mămăliga can be enjoyed as a light, standalone dish when it is mixed with cheese (telemea cheese is a favorite) and/or served with sour cream. Traditional sausages with mămăliga are also a popular pairing.

But most of the time, mămăliga is a popular replacement for bread and consumed as a side dish for cabbage rolls(sarmale), traditional stews, fish and the list goes on. It is such an essential Romanian food that there is even a saying: “one is ready for marriage once you know how to make polenta”.

• 250 g cornmeal

• 1 l water

• 1 teaspoon salt

1. In a roomy pot of about 3 L (12 ½ cups), put boiling water, salt and add the cornmeal. Use 4 cups of water to a cup of cornmeal.

2. First, mix it with a whisk to make sure that no lumps form.

3. When the polenta starts to boil (attention! It bubbles!) switch to a wooden spoon. The polenta should be stirred continuously during cooking. It thickens and spits like a volcano.

4. Boil the polenta for about 10-12 minutes. Taste it to check it is done, which is when it doesn’t feel gritty to the teeth. If necessary, add more salt so that it is not bland.

5. Theoretically, the polenta is now ready and can be served…. but there is one more step. Another procedure is needed.

6. Take the pot off the heat and scrape all the polenta from the sides of the pot and press it down with the back of a spoon.

7. Cover the pot with a lid and leave the polenta to steam for 3-4 minutes.

8. Then return to the heat (low to medium) and wait until you hear a rumble erupt from under the lid. It only takes 1 minute.

9. This is the trick to get the polenta to detach itself from the sides of the pot, helped by the force of the steam coming out of it.

10. Immediately replace the lid with a plate (or with a clean wooden board) and overturn the whole thing so the polenta is turned out onto the plate. Ta-daa !!

Butuceni on Easter gathered people from all over Moldova to encounter this holiday in one of the most famous place in Moldova, the small and strudy village, Butuceni. On Easter we prepared for our guests different goddies that they enjoyed in that sunny day.

In fact, we always tend to surprise you at every event, so don't hesitate to visit us, certainly you won't remain in a pet.

Eco - Resort rustic national court is arranged just as they were forerunners to Lait, swing sites and towers. Houses tend shingle roofs, housing furnished rooms just in the traditional style ancestral elements such as carpets, rugs and embroidered pillows and of course the traditional Lejanca with tiled the aroma of wood combines with modern conveniences (TV, WI-FI , toilet).

As every householder in the village is full of beasts detour to the pension you can find: chickens, geese, ducks, ponies, cows, horses, goats. Anyone is welcome to try guild Housekeeping, since their feeding, walking or phaeton carriage and ending with the close of eggs or why not - milking cow ?.

And those who want a different experience than working in the yard, are expected in the kitchen to learn the secrets of traditional dishes, baked breads and pies, stuffed to spin and then give them to baking in a hot oven with coals.

The same country style restaurant will create a special atmosphere for guests. The chefs through their skill, will serve traditional dishes chosen.

guests of our country. There are a large number of recipes for making pies: plain, unleavened, yeast dough, yeast dough, yeast dough, etc., according to the filling they are made with: cottage cheese, sheep's cheese, potatoes, cabbage, roasted cabbage, chard, pomace, various fruits, etc.; according to their shape - round, long, open, in one sheet, in several sheets, etc. Pies are attested throughout the country and in every geographical area, and some villages have their own recipe and history of the pie. Pies were and still are made at the "clacă", at feasts, on Sundays,

on holidays, etc. They were served with a glass of cold wine from the cellar or fruit stews, sour milk or curd, and are suitable for all seasons of the year.

Raised in humble circumstances, Fijman was a highly intelligent child interested in art, music, and literature; he later made a modest living as a French teacher and itinerant violinist until a series of mental breakdowns lead to his permanent (and, according to Fijman, not always unpleasant) residency at the Borda Asylum from 1942 until his death. Fijman was keenly interested in religion and religious visions, part of the reason for his conversion from Judaism to Catholicism in 1930.

The founder of the Cathedral was the ruler of Moldavia Vasile Lupu (1634-1653). The church is part of the National Heritage, being one of the most important ecclesiastical buildings preserved until now. The archaeological and built heritage blends harmoniously with the environment, constituting landmarks for the activation of creative industries, but also those related to increasing tourist attractiveness.

The image of the church is printed on the reverse of the 5 Moldovan lei banknote.

The Orhei Museum of History and Ethnography is located inside a house with an ornate gate, a former villa that belonged to the Romanian architect Mircea Bengulescu. The building represents a historical heritage of undeniable value for the entire Romanian nation, built in neo-Romanian style (1928-1929), being an architectural monument of national importance, included in the State Register of Monuments of the Republic of Moldova

The museum's collection contains more than 20 thousand exhibits, the most valuable being the collections of coins and old books. The permanent exhibition of the museum is dedicated to historical and archaeological research on the territory of Orhei district.

The Museum of History and Ethnography Orhei is the only cultural institution of its kind in Orhei, one of the largest cultural institutions in Orhei.

Every year, on the night of January 13 to 14, Moldovans celebrate the passing of years. This is an old-style New Year's celebration that is celebrated by Christians in Orthodox churches.

New Year's Eve traditions and customs in Moldova are preserved with great respect and devotion, especially in the villages of the region. An ancient tradition is that of carols, in which young people walk the streets of the village and snap their whips, as a wish for a more fruitful and abundant year.

Also this evening, young people dress in national costumes or mask up, and dance to bear, horse or goat rhythms.

One of the most important customs is to meet guests with bread baked in the stove, salt and a glass of wine. In this way we show all the respect and warmth with which we welcome you into our homes.

On December 19 in the Republic of Moldova we celebrate Saint Nicholas, this holiday opening the doors of winter. Specific to this day is the fact that children are waiting for it the most, because on the night of St. Nicholas, those who have been good throughout the year, and who always clean their shoes, find in it sweets or many other gifts.

Zeama (Zama) is a traditional Moldovan soup made and eaten year-round, usually for lunch. Zeama is made with chicken, vegetables, noodles. The soup also has lots of vegetables – finely-chopped onions, diced carrots, cubed potatoes, lots of parsley, some pepper and salt, and sometimes tomatoes or other spices. It’s always served with a side of bread and salt, as is traditional on any Moldovan table. Both our kids, love this soup, and there can be a better meal for them, apart of pasta.

Here to mention that traditional Zeama, is made of homemade grown chicken, and homemade noodles, usually noodles are done, meanwhile the meat is boiling.

I used to eat zeama dipping in a cut-up hot pepper (for a little spice) and kids love to eat the soup with a large dollop of sour cream.

Another yummy yummy traditional food in Moldova is the Racituri. My kids love this dish a lot. It is a clear jelly made of frozen meat of pork, specifically from ears, feet, and pork heads. It is often served during Christmas in Moldova. This is very popular among the locals as well as foreigners for its savoury flavours and exquisite taste like no other. Make sure to have a taste of this delicacy before leaving for a complete experience of the country.

There are a wide range of variations to the cozonac recipe; the dough can be flavored with lemon or orange zest, vanilla or chocolate. Raisins, hazelnuts or walnuts may also be added in some recipes.

Beginning from the 1st August of 2007, he was in Iraqi Freedom mission, being part in 32 Infentry Mircea Battalion knows as „The Yellow Scorpions” . He was in the military camp from Tallil. On 21st September of 2007, his TAB ran over an explosive device.

He let his colleagues to go out first. He failed and he died. He was 35 years old. He was a brave solider and also a poems writer. A lot of his poems were published after his death. The Eagle is a known poem and the longest from Romanian literature.

Some of his books are:

„ If I entered the memory” (De am pătruns în amintire)

„The ship from the storm” (Corabia din furtuna)

„The calling from the unknown”(Chemarea din necunoscut)

Ioan Grosaru, his graveand his parental house

In the hometown of the hero, in Păiseni, Cornu Luncii, Ioan Grosaru’s grave became a real pantheon of heroes by erecting a monumental cross of 15 tons and 7.5 meters high, on the occasion of commemorating ten years since the death of the hero from Iraq. (Andra Ț.)

Every year, we celebrate the heroes in the pantheon with holly services, songs and sometimes poems. (Damian N.)

   Ingredients: Buttermilk-500ml, eggs-3, cottage cheese - 250gr., cornflour-250gr.,  wheat flour-100gr.,  sugar-50\60gr.,  salt,  oil-50ml,  bicarbonate-1 spoon,  dill.

    Method: Beat the eggs with the sugar in a bowl. Add the cheese, corn and wheat flour, oil and then the whipped milk and mix. At the end, add the bicarbonate and the dill, then place in a tray lined with braking paper and put in the oven at 180^o C for 35/40 minutes. When it is ready, it can be served with the sauce made of cream and sugar. (Andreea N.)

He was a Romanian Language and Literature teacher and a writer. As a writer, he debuted in 1966, with the prose ,,The child and the Sun’’, in ,,Zori noi’’. In 1981, he published his first novel, ,,La lumina zilei’’, awarded by the Junimea Publishing House. The volumes ,,Ucenicul vinului’’-stories and short stories (Suceava, 2006), ,,Liantul’-stories and short stories (Iasi, 2007) ,,Vertij prin memorie’’ (Campulung Moldovenesc, 2008) followed. It has present in the anthology ,,Prose, essays, interviews’’ by Vasile Alexandru. In 2008 his volumes of literary critism ,,Notes on Authors and Books’’ appeared.

He died in 2014, in Alba Iulia.

In his honor, our school is called Constantin Blănaru. (Ecaterina L.)

He was a monk for 40 years and it is said that during his ministry, he passed by Sasca Mare. For this reason the school is called ,,Ieremia Valahul’’. (Ecaterina L.)

Piftie recipe: 1 pork leg, 2 pork legs, 2 medium onions, 1 large carrot, 5 bay leaves, peppercorns, a head of garlic (or less to taste), salt (to taste). (Ilaria C.)

          His parental house has become a great museum. In this house, personal items, his military uniforms, decorations and orders of the Romanian State, his books of poems are kept. The museum can be visited daily because his sister, Teodora, lives near it. The great pantheon is near the church.

The Primary School from Păiseni is named after Ioan Grosaru. (Andra Ț.)

After the inauguration of the "Romanian Village of Yesteryear", Mayor Gheorghe Fron declared that "it is a very successful event. We thank the producers of authentic Romanian products, folk craftsmen, supporters and lovers of traditional Romanian products, but also hundreds of visitors who enjoyed the authenticity of the village as it was in the time of grandparents. It was a great celebration, which lasted until late in the evening to the joy of children, parents and grandparents who feasted from the best and tastiest traditional products, in a fairytale atmosphere".

The Romanian Village of Yesteryear" is located in the village of Sasca Nouă and was inaugurated in July 2022, when Cornu Luncii hosted the events occasioned by the days of the commune and the Festival of Traditional Products. (Robert C.)

The bear costume is worn by a dancer who imitates the movement and sounds of this animal. Traditionally,  the dancer is accompanied by a ”hunter”  who tries to „catch” the bear. People think the bear bring luck and prosperity 

to the community. (Andrei C.)

The most important place of the village is the Orthodox church of Saints Archangels Michael and Gabriel, where all Christians enjoy the religious service. Another important place is the Baisesti Secondary School, where all the children enjoy a good education and attention from the teachers.

Along the village, there are shops, a dispensary, a public

gazebo, even a record company.

temperatures ranging from 20°C to 25°C (68°F to 77°F). However, temperatures can

occasionally rise above 30°C (86°F) during heatwaves. The weather is generally sunny

with occasional thunderstorms.

Autumn (September-November): Autumn in Băişeşti brings cooler temperatures and

increasingly frequent rainfall. Temperatures gradually decrease, with averages ranging

from 10°C to 15°C (50°F to 59°F) by November. Autumn foliage can be quite

picturesque in the surrounding countryside.

Winter (December-February): Winters in Băişeşti are cold and sometimes snowy.

Average temperatures typically range from -5°C to 0°C (23°F to 32°F), though it can

drop even lower during cold spells. Snowfall is common during the winter months,

creating beautiful winter landscapes.

Spring (March-May): Spring is a transitional season in Băişeşti, characterized by

gradually warming temperatures and increasing sunshine. It's also a season of

rejuvenation, with flowers blooming and trees budding.

Gura Humorului tourist resort is the perfect place to stay. It is at a distance of 19 km of Baisesti. Or you may choose one of the many guest houses in Voronet tourist resort if you wish to visit Voronet Monastery located at a distance of 24 km of Băişeşti.

Archangels Michael and Gabriel wooden church, is an Orthodox place of worship built in 1778 in the village of Băişeşti in the in Cornu Luncii commune, Suceava county.

The church in Băişeşti was built at the end of the 18th century by the

boyar Constantin Stroiescu, in the local cemetery, being dedicated to the

Holy Archangels Michael and Gabriel.

Archangels Michael and Gabriel. It was built between 1988-1994. It is made of brick and covered with tin. The painting of the church was completely done by the painter Dumbrava Liviu from Gura Humorului (1990-1994), in the fresco technique.

The consecration of the new church in Baişeşti took place in September 1994, by I.P.S. Arch. Pimen of Suceava and

Rădăuti, surrounded by an impressive cathedral of priests.

However, it is a pleasant and elegant restaurant, which has many traditional and local dishes on the menu. Weddings, parties or other fun festivities can also be organized at this restaurant. It's the perfect place for whatever you want!

Romanian men receive from women a small jewel-like ornament tied with a red and white string with hanging tassels.

Worn pinned to clothes, on the left, in front of one's heart, it is usually handmade, but it can also be made of gold or silver.

Central to the age-old custom, it's the combination of red and white in the same string, which represents the duality of life and death. Traditionally at the end of march the mărţişor get tied to a tree's branches, but these days, especially in urban areas, they are simply kept in the jewelry box until next spring.

Before eating, people wash their face with a red egg and a coin. This means that people should be as healthy as a red egg and as expensive as money.

Christian parents who had nine children. He is a monk.

In 1993, he went to Mount Athos. Regarding his monastic life and reaching the Holy Mountain, he says: "The Mother of God took me by the hand and brought me"-acknowledging throughout his life the help of the Mother of God.

The first two years at Lacu Skete were filled with many difficulties and shortcomings, but also with much peace and reconciliation. He spent two years at the Monastery of Saint Paul to learn the Greek language. Then, upon returning to Lacu Skete, Father Pimen rebuilt from scratch the Hermitage "Saint Artemie" - without any money collected beforehand. He lived there for 12 years, alongside his brother Dosoftei, who followed him to the Holy Mountain.

Constantin Vlad, psychiatrist, founder of the Romanian Psychoanalysis Society

Constantin Vlad was born on May 20, 1892 in Băişeşti, Suceava county. He was the eldest of the 11 sons of a simple peasant family.

In 1925, he began to publish many works that would represent important study bases in psychoanalysis. His efforts were to "create a Romanian psychoanalysis appropriate to our spirituality and language". At the same time, his work was in the direction of finding those words, equivalent in the Romanian language, of Freudian terms and techniques. All this was completed in the following important works:,,Despre inconstient" (1926), Aspecte psihanalitice",,Dragoste, ura si teama". These works represent a "crucial moment in the elaboration of the original views of the Romanian scientist".

In 1932, the doctor published one of his most important works, an important volume for the study of psychiatry and psychoanalysis, respectively, "Psihobiografia asupra poetului Mihai Eminescu".

In some places they are served with cream and sometimes sprinkled with sugar. Either way, they are absolutely delicious! Ingredients: 4-5 large potatoes; 2 tablespoons of flour; salt and pepper; oil; cream; green onion; 2 eggs.

2 carrots cut into thin rounds; 4 suitable potatoes cut into cubes; 5 small white onions cut into quarters; 1/2 kapia pepper diced;

2 tablespoons of salted green goods; 1.51 whey (from cottage cheese); 50 gr. noodles;

salt and pepper to taste; 1 teaspoon of herbs of Provance; 1 teaspoon dried lavender; 1 bunch of fresh parsley.

grated garlic and fresh parsley.

Ingredients:

1Whole chicken, approx 1

kg (2 lb) 2 Parsnips 100 Grams (g)

(3.5 oz) celery root Medium carrots 1leek (white part only) 4 Cloves

of garlic 2Egg yolks

250 Milliliters of sour cream

50 Milliliters of vinegar, or to taste

4 Liters of water

Salt to taste

------------------------------

Instructions:

Cut the chicken into smaller pieces and put them in a pot filled with 4 liters of water. Put the soup to boil on very low heat, and foam it regularly.

When the foam stops forming (about 15 minutes), add the celery, carrots, parsnip and leek (only the white part) cut into suitable pieces.

Boil the soup for about 1 hour, on low heat or until the vegetables are cooked and the meat comes off the bones.

Remove the meat and vegetables from the soup. Remove the skin and bone from the chicken and cut the meat into thin strips.

Put the meat back in to the soup.

If you wish, you can cut the vegetables into small cubes and add them to the soup. Boil the soup, on low heat, for another 5 minutes, then turn off the heat and let the Radauteana soup to rest for about 10 to 15 minutes.

In a separate bowl, mix well the egg yolks and the sour cream.

Add 2-3 tablespoons of the hot soup over them, mix well and add the obtained mixture to the pot with the Radautean soup.

Attention, the soup must not boil! So we add the mixture only after turning off the heat and the soup has rested.

Mix carefully, without haste. At the end, add the garlic, grated through the grater with small holes, and the vinegar.

Serve Radauteana soup with sour cream on top, freshly chopped parsley and a slice of fresh

bread.

Enjoy, Good Appetite!

Wine Day, for the first time in its history, was celebrated at the initiative of the Orhei District Council in 1999. This fact makes us two editions ahead of the whole country!

I appreciate all you do and hope to meet you one day!

(Stefania A.)

This experience proved to me that friendship can also be online, not just face to face, because there are wonderful people on the other side of the screen, too. I have learned that we can make beautiful friendships. The moments spent talking with our colleagues from Republic of Moldova were very beautiful, after each meeting I learned something new. I really enjoy getting to know my colleagues from Republic of Moldova. (Andra T.)