EPIPHANY (TWELFTHTIDE)
The Christians Orthodox celebrate the Baptism of the Lord or the Epiphany, that is the Revealing of God and of the Christ the Savior to the world, on the 6th of January. The feast represents the baptism by three immersions in the Jordan water of Savior Jesus Christ by St. John the Baptist. On the Epiphany the first Teofanie occurs- the revealing of the Holy Trinity, from the coming into the world, as a human being, of the Son of God. The feast is also known as the Day of the blessing of waters .In Romania, the Baptism of the Lord includes specific motifs of Christmas holidays: in some areas the practice is to carol, to do magic rituals and incantations, to find the weird for the maidens, and prophecies are made for weather and abundance for the new year. The Christian and Pre-Christian rituals such as the holy water, the baptism of Priests from house to house, the immersion in water of the cross and the lighting of fires - are meant to exorcise evil spirits and to bless the water. In the Romanian churches and monasteries "the Great Water" is sanctified called in the people’s language ‘the great holy water’. Is is said that, along with the blessing of waters wich the priests use to baptized the homes of Christians , all the waters of Earth are sanctified. ‘The great holy water’ is made on the eve of the Epiphany, and on 6 of January , after the liturgy when the water that Christians take home for the entire year is sanctified. It is said that the holy water of the Epiphany remains clean for a long time ,with a fresh taste, as if it were recently taken from the spring. The Romanian Orthodox Church advises its faithfuls to keep the holy water in a clean vessel and in a place of honor and taste it with decency when they are uneaten in the days of fasting and or during major holidays, after coming from church. This practice specific of the day of January 6 is linked to chasing evil spirits in their underground places, purification of the air with high noises, sprinkle of cattle, houses and building annexes with holy water.

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THE IMPETUOUS DRAGOBETE
Son of Old Woman Dochia, the Dragobete is celebrated on February 24. The holiday of Dragobete is considered the Romanian equivalent of “Valentine's Day”, or Saint Valentine’s Day, feast of love. February 24th probably meant for the archaic man the beginning of spring, the day when nature wakes up, the bear leaves its den, the birds are building their nests, and man should also participate in the joy of nature. Magical entity similar to Eros or Cupid, the Dragobete can be differentiated from the gentleness and kindness of Saint Valentin from the Catholic tradition, being a handsome man, a restless and impetuous one. Taken over from the from ancient Dacians, where the Dragobete was a matchmaker and a godfather of animals, the Romanians transfigured the Dragobete in a protector of love for those who met on Dragobete Day, a love that lasts for the whole year, the same way the birds “become engaged” on this day.

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SPRING CUSTOMS
There are a number of specific customs practiced in the evening of" Shrove Sunday " for Easter (the beginning of the fasting period), on Palm Saturday (St. Lazarus Saturday) or after Easter. Their unfolding highlights three elements wich acquire magical features in this context:the water, the fire, the green branch. The customs practiced in the evening of “Shrove Sunday” for the Great Fasting period,for Easter (“Olaria”) had at their centre the fire. The custom consisted in lighting fires on the hills from vegetable scraps ,from the fodder consumed by livestock during the winter, that means of the year which has ended the cycle. By burning, everything is purified in order to make room for new vegetation. The gesture of tumbleing down the hills of wagon wheels wrapped in straw had the same effect of purification of all that was bad for society, but also symbolized the Sun in the sky. These practices are a reminder of the vegetation cult, but also the sun cult , without whom nothing can regenerate, and nothing can exist. Today, this custom is practiced in Visterna, Niculitel and Izvoarele. Also, the swains’/lads’ jumping over fire is a reminder of an initiation rite for young men who could be thus considered men. In the evolvement of the custom called “Lăzărelul” (practiced in the town Izvoarele), which takes place on Palm Saturday (St. Lazarus Saturday), we also the cult of vegetation. The custom is practiced with a low frequency on the Romanian territory and in northern Dobrogea was practiced only in a locality with Greek population. Interestingly, the custom is practiced even nowadays. The custom is the folk embodiment of vegetation hero. The song goes on to say that Lazarus goes to the forest to bring vegetation for animals. Following an accident, he dies. His mom and the vilage’s maiden cry for him. Their gesture leads to the growing of a tree with large branches from the tomb of Lazarus . Thus, the hero turns into a rich vegetation as a result of a violent death. The event sends to the myth of the god of vegetation, which dies and rises from the dead.

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EASTER CUSTOMS
“Paparuda” (The rainmaker) is a habit that is practiced on the third day of Easter in the localities Niculitel, Luncaviţa, Jijila, Văcăreni, and also in much of southern Romania. Has as main role the invocation of rain, and a gesture that must be respected in the ritual is the sprinkle with water of those involved in the procession. Groups of young and old women, decorated with flowers and green branches, go from households to household. They sing and dance for rain. Then they are sprinkled by the host or between them with cold water. Water splatter is a gesture of magic, by analogy. In the archaic and traditional mentality the imitating of rain was considered sufficient in order to produce it. Also, the “green mask” is thought to represent the anthropomorphous spirit of vegetation, which will regenerate along with rain fall. It was believed that wearing the “green mask” (flowers, leaves) will influence the richness of cultures. Also after Easter and in conjunction with the “Paparude” (The rainmakers) the custom called “Caloianul” was also practiced. This custom leads, as does “Lăzărelul”, to the rite of the god who dies and resurrects. A doll made of clay was buried and in left in the field and was exhumed (after 9-40 days), then broken into pieces which were thrown on the field. Buried in the ground, “Caloianul” (so was called the clay doll) influenced, the same way as the ancient god, the abundance crops and the regeneration of vegetation. All these rituals are, in fact, dedicated to the fertility of land and the abundance of crops.

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WINTER CUSTOMS
These habits of the cold season are meant to set a stage, to mark the transition from the old to the new year and to spread the major concerns of the village life to whom the individual was an integrated part. This sequence of time lays under the sign of the feast and represents a borderline, a threshold that the archaic man (and then the modern man) tried to overcome, through the manifestation of a whole system of beliefs and mentality. The magical gestures, the ritual dance and acting are constituent elements of the ceremony of celebration encountered in the customs with masks (called in Dobrudja “Moşoiul” - is practiced today only in the evening Luncaviţa on Christmas eve, or “Oleleu”) or games with masks encountered, in general, in Romania (“The Bear”, “The Goat”, “The Weathercock”). They are practiced in almost all villages in Romania, some of them in a downright gorgeous fashion. In the Delta area today is still kept as a tradition in Greci, Niculitel, Enisala.

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PAINTING ICONS ON WOOD/GLASS, LIPPOVAN ICONS
Places: Tulcea, Jurilovca, Slava Cercheza. The icon was always an integrated part of the Romanian peasant's soul. All the activities which he carries out must be blessed by the hand of God. The presence of the icon is customary in the traditional house, being used as an object of worship, or decorative and religious purposes, like in the case of the icons painted on wood or glass.

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SEWING / WEAVING
Places: Cerna, Luncavita. Weaving and sewing for the family use were part of the basic occupation of the Romanian women. From everyday clothing pieces and the holiday clothing pieces up to the fabrics used to “dress” the house, all was made by laborious and skillful hands.

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POTTERY
Places: Dorobantu, Carjelari. Pottery was practiced since ancient times and as testimony stand the beautiful ceramic vessels from the Neolithic Age, an age when a a remarkable civilization has developed. The forming of the vessel is achieved by placing the wet ball of clay on the potter's wheel which is continuously rotated by the artisan’s legs, and in the meanwhile he molds the piece of clay with his hands giving the vessel the desired shape.

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WOOD CARVING
WOOD CARVING Places: Tulcea, Niculitel, Ciucurova. Wood was always looked upon as a sensitive material in which the popular craftsman put both his skill and artistic sense/feeling. The wood has been subjected to the skillful hand of man, giving rise to a broad range of objects, such as small objects of personal use, decorative items for the house, items of household use (chairs, tables, containers used in the kitchen) and objects of worship.

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RUSH AND WILLOW WEAVING
Places: Tulcea, Chilia Veche, Luncavita, Somova, Topolog, Mahmudia. The art of rush weaving is very old, preceding the art of textile weaving and that of ceramics. Wickers are made from twigs, straws, maze husk, willows, rush. The manufactured objects are light, strong, delicate and have a beautiful texture. Baskets of different sizes and for different purposes are made out of twigs. The wicker baskets use for carrying grapes, fish, fruits, vegetables are made out of cracked hazel twigs. They are light and in the same time resistant.

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SMITHY
Places: Topolog, Enisala, Agighiol, Niculitel, Baia. The appearance of blacksmiths took ampleness since the 16th-17th century, being strongly encouraged by its strategic location. In rural ironware workshops were made objects necessary to the locals. Here was worked ironmongery for wagon, were made horseshoes and agricultural tools. Here, there were also made household hardware (trivets, shovels, straw hooks, knives to cut the feed, hatchets, locks for doors and for drawers.

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WHEELWRIGHT’S SHOP
Places: Niculitel, Enisala. The wheelwright were craftsmen who in the villages built and carts, or parts for these household rural vehicles. The wheelwright craftsmen made pieces of a cart or a chariot in the essence from the most suitable wood for the gearing of the vehicle.

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COOPER’S SHOP
Places: Niculitel, Isaccea, Izvoarele, Casimcea, Luncavita. Cooperage - this craft has developed due to the multiple needs of the population. For the vessels carried to the market, the cooper demanded in exchange agricultural products and rarely money. The coopers make two categories of vessels: carved from a piece and from staves: barrel, kiderkin, wooden pail, bucket, cask, trough for washing, spoons.

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EMBROIDERING ON HORIZONTAL LOOMS
Places: Enisala, Cerna. The horizontal loom woven is the most primitive of the four types of looms. It consists simply of two bars of wood that stretch between them the threads of wool into lengthwise. During work, the warp threads maintains stretched due to the two supports placed at the extremities of the two bars and seated on the ground.

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If you have the passion to prepare by yourselves traditional recipes, here are the most important and famous ones. Most of the food below is already present on the restaurants' menu in the area.

FISH EGGS SALAD
For this salad, the best fish eggs are those of pike and carp. If you are lucky and find a fish with eggs, take them out carefully, remove the thin skin and salt them to cure. You can use them after few days. Ingredients: 200 grams fish eggs, 200 grams vegetable oil, lemon juice, finely chopped onion. Put the fish eggs in a bowl and sprinkle with little quantity of lemmon juice. Add the oil slowly stirring with a wooden spoon in the same direction, making sure that the oil is well incorporated. From time to time add lemon juice on taste. The firmness of this salad must be similar to a strong mayonnaise. At the end add the onion and mix well. Serve on bread slices as appetizers within a fish meal.

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DANUBE DELTA FISH SOUP
There are some secrets in cooking a fish soup like in Danube Delta; first of all the fish must be in large quantities, of various types and very, very fresh (from here comes the saying that the best fish soup is cooked with Danube water); then, you have to put just a few vegetables not to cover the fish taste; last, the soup is soured only with vinegar, any other ingredient being inappropriate. Therefore, you will need fat fish such as carp, waller, crucian, silver carp as well as lean fish such as pike, pike perch, bass. In spring, a Danube mackerel will be delicious. Cut the heads and tails of the large fish and put aside together with the small fishes, ready for the soup. Pour water in a cast iron pot and place it on fire. The quantity of water must be calculated so that it merely covers the fish when placed inside. Add 1-2 large onions thinly sliced, and potatoes cut in pieces. When half boiled, add slowly the fish and immediately the tomatoes and green pepper sliced. When it starts boiling, add one spoonful of salt and two spoonful of vinegar. At the end add salt and vinegar to your taste and sprinkle herbs finely chopped. Serve fish on a tray at first ,with garlic sauce and then the soup in bowls, also dressed with garlic sauce.

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CARP WITH ROMANIAN PRESSED CHEESE
Ingredients: 1 ½ kg of carp, ¼ kg romanian pressed cheese, 300 gr butter, salt;
Recipe: Gill the fish, wash it and leave it for a half an hour in salt, then place it on a tray on some chopsticks. Fill the fish belly with pieces of butter and scraped Romanian pressed cheese. On top of the fish place the unheated butter and scraped cheese. Then place the fish in the heated oven until the fish is well done and brown. Serve hot with fresh butter on top.

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CARP IN OVEN
Take a carp of about 2 kilograms, not bigger, suitable for the baking tray. Gill the fish and split it on its back like a book. In an oiled baking tray, lay potato slices and over them place the fish with the skin down. Oil the fish also and put the baking tray in the oven. Bake it until slightly brown. Crush the garlic with salt and mix it with tomato juice, pepper and optionally with white wine. Pour this sauce over the fish and potatoes to cover them. Introduce the tray again in the oven and bake for about 15 minutes so that the fragrance could mix. Serve hot.

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POLENTA
Ingredients:2 full cups of corn-flour, 4-5 cups of water, one spoonful of salt;
Recipe: a good polenta is cooked in a cauldron. The cauldron with water is put to boil. The salt is added and a small quantity of corn-flour is sprinkled. When the water is boiling, the entire quantity of corn-flour is poured inside all at once, stirring with the roller. It is left to boil for a half an hour stirring continuously. It is flatten with the back of a wooden spoon dipped first in water, it is let to boil up a few times, and then is tipped over on a thick plate or a wooden trencher, specially made for polenta.

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FROG LEGS
Ingredients: 1 kg frog legs, 0.15 kg flour, 0.25 kg eggs, 0.25 kg bread-crumbs, 0.2 ml vegetable oil, 0.03 kg salt.
Recipe: wash and salt the frog legs. Bolt the flour and the bread-crumbs. First pass the frog-legs through the flour then dip them in the whipped eggs, then pass them through the bread-crumbs and fry them in vegetable oil. It is served hot on a plate with different types of garnish.

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BOILED CRAYFISH WITH GARLIC SAUCE
Be sure that every crayfish you want to cook is alive. The dead ones must not be used at all. Take a pot and pour water in it calculating the quantity to merely cover the crayfish you have. Add 2-3 spoonful of salt and bring to boil. When boiling, put the crayfishes, which were previously washed, inside. Boil them 10 minutes calculated since boiling moment. They are ready when they get red. Serve them warm, on a plate, with garlic sauce. Garlic sauce recipe: peel 1-2 garlic and crush very well with salt until you obtain a fine paste. Since this moment pour oil little by little, stirring well, adding water from time to time to adjust the consistence. In the end add a few drops of vinegar on taste.

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TOMATOES FILLED WITH FISH PASTE
Ingredients: 10 tomatoes not too riped, 1kg of pike, 1 spoonful of margarine, salt pepper, 1 teaspoonful mustard, garlic sauce.
Recipe: the fish is gilled and put to boil. Meanwhile, the tomatoes are emptied of their content and laid with the face down in order to drain out their juice. After it has boiled and cleaned out of his bones the fish is put through a food chopper. Then it is mixed with the margarine, the mustard and dressed with salt and pepper. At the end the tomatoes are filled with this mixture.

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GRILLED PIKE PERCH
Ingredients: 200 gr. of pike perch, 5 gr. of butter, salt.
Recipe: The gilled pike perch and boiled for a few minutes, then it is taken out and put bake on a grill. It should be carefully handled not to smash it. It is served with butter on top and different types of garnish.

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DANUBE FISH BARBEQUE
Gill the fish, wash it and cut into pieces. Salt it and set aside for 30 minutes. Barbeque it on a grate or sheet sprinkled with salt together with some tomatoes and long red sweet peppers. Broil it well on both sides. When ready, place it in a bawl and over it the broiled tomatoes, sliced and the sweet peppers, peeled and shredded. Put over it the brine made of boiled water, crushed garlic, vinegar, pepper, thyme and hot pepper. Cover with a lid and set for at least 15 minutes to mix the flavors. Sprinkle chopped parsley and serve hot with warm polenta, prepared in the meantime.

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GRILLED DANUBE MACKEREL
Ingredients: 1 kg Danube mackerel, salt, pepper, 100ml oil, savory.
Recipe: Clean and wash the the mackerel in cold water. Salt it and let it sit for 15 minutes and then oil the fish. Take a parchment sheet, oil and enfold the fish. Add on the grill when the embers are dim. Fry for 15 min and when is ready, remove the heads and tails. Debone the fish and arrange on a platter and garnish with greens. Can be served with garlic sauce.

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FISH SCHNITZEL
Ingredients: 1.5 kg of a large fish, 2 eggs, 150 gr bread-crumbs, oil.
Recipe: First, the fish is boiled and after it gets cold it is cut into slices; each slice is dipped in the whipped eggs, then in the bread-crumbs and again in the eggs and at the end in the bread-crumbs. It is grilled in hot oil. It can be served with different garnish.

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STUFFED PIKE
Ingredients: 1 big pike, 1 slice of white bread, 2 spoonful vegetable oil, 2-3 eggs, herbs (parsley, dill etc.), 1 carrot, salt and pepper.
Recipe: Scale and skin carefully a big pike. Wash the skin and sprinkle some salt on it and set aside. Take the pike flesh without bones and minced it together with white crumble bread dipped in milk and squeezed. Add 2 or 3 spoonful vegetable oil, chopped herbs, the carrot finely grated, pepper and salt. Fill the skin with this mixture, re-creating the pike. Boil or cook in the oven until brown. Serve hot with different garnish as main course or cold with lemon as appetizer.

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FISH BALLS
Ingredients: 700-800 gr of Danube fish flesh without bones, especially pike; 50 gr. bread-crumbs, 50 gr. onion, 2-3 eggs, pepper, salt, dill, parsley.
Recipe: mix the fish (about 300 gr.) together with the onion, chopped and stewed in 2 spoonful vegetable oil for 1 minute, and with the bread-crumbs dip and squeezed out. Add the eggs, garlic, the chopped herbs and spices. Divide the mixture into round balls and fry them in vegetable oil until light brown. Serve hot with different garnish or sauce, as main course or cold with salad as appetizer.

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CARP STEWED CABBAGE
Scale and gill the carp, cut it in pieces and salt it. Fry them in a frying pan in vegetable oil until slightly brown. Take the fish pieces, drain them and set aside. Choppe the cabbage or sauerkraut and sauté it in oil. Add tomatoes or tomato paste diluted in a little water, pepper and bay leaves and thyme. Mix and cook for 30 minutes. In a baking tin, lay half of the mixture, then place the fish pieces. Cover the fish with the remaining cabbage mixture and put in the oven for 30 minutes. Serve hot with fresh bread or polenta.

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WINES AND LOCAL LIQUORS
Knowing that a good drink gives food a special flavor and delight the senses, we recommend the following local wines:

• Royal Feteasca, Merlot, Sauvignon - from Istria–Babadag Vineyard
• Merlot, Pinot Noir, Feteasca Royal, Aligote, Muscat Ottonel, Sauvignon Blanc, Riesling – from Sarica Niculitel Vineyard.

(This region provides the best conditions both to produce wines and grapes. Because of the climate here can be cultivated even some grapes for raisins.)

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OTHER LOCAL LIQUORS
The traditional local drinks, usually produced in households and often served as aperitif, are “tuica”, produced by fermentation and distillation of plums, and different fruit liquors, made from apricots, cherries, mirabelles, peaches, apricots or sour cherries (they are taking the flavor of the respective fruit).

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