This is Christopher Kimball. You know, I recently went to Romania, Transylvania, to be specific,

and I fell in love. The Carpathian Mountains are wild, they're rugged, the food is local,

and much of it is from root cellars and gardens, and the recipes are unique and exciting,

from donuts and Romanian musaka to cheese, polenta casserole,le and chorba, the famous Romanian soup.

Now, I love Transylvania so much.

They were now offering a tour led by our friend Irina Georgescu.

She's author of Danube and Carpathia.

You'll stay at a traditional Saxon farm with every modern amenity,

visit a cheesemaker via horse-drawn carriage, and cook the food

of Romania well off the beaten path. So if you want something more authentic than the usual

culinary tour, please join us for our trip to Romania and over a dozen other locations.

See the full itinerary at 177milkstreet.com slash tours.

One more time, 177milkstreet.com slash tours.

This is Mill Street Radio from PRX. I'm your host, Christopher Kimball.

Every time I travel to Italy, I get surprised.

I found out that Italian cooks throw away their garlic,

they don't stir polenta,

and they occasionally break all the rules of pasta.

Today, we're paying tribute to the lessons Milk Street

has learned from Italian chefs and home cooks.

Later on the show, I'll be joined by Lydia Bostionage.

Bonjourno. Welcome to Milk Street. Who's calling? We'll answer your questions and help one call

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