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<p>Traditionala tuica fiarta este nelipsita de pe mesele romanilor in perioada geroasa a Sarbatorilor de iarna. Reteta acestei bauturi o regasim in cartea regretatului maestru gastronom, Radu Anton Roman, “Bucate, vinuri si obiceiuri romanesti” (Editura Paideia).</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<h3>Iata ce spunea autorul despre bautura preferata de romani:</h3>
<p>“Tara friguroasa, prea putin temperata, dar foarte continentala, Romania si-a gasit, ca finlandezii ori norvegienii cu berea lor clocotita, incalzitoare interioare rapide, „buiote comestibile“ cum se amuza francezii sa le spuna. Tuica, care numai de prune poate fi, altminteri e rachiu (de mere, pere, caise, ori din ce o mai fi) e, sub dealurile argesene, de treizeci de grade, iar de la Hateg si Fagaras spre nord, pana-n hotarul vechi al Transilvaniei, de cincizeci si chiar optzeci de „tarii“, sub minunate nume: palinca (ceea ce inseamna vin ars in nibelungica), vinars, ginars, horinca. Tare ori slaba, e buna oricum! Si imaginati-va ce ar insemna viscolul romanesc, muscand ingrozitor din ferestre, fara lumina asta mica si delicata de pe masa, a tuicii fierte, la care sa se-ncalzeasca omul pe inserate”.</p>
<h3>Reteta pentru tuica fiarta perfecta.</h3>
<p>Ingrediente</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>• 500 ml tuica</p>
<p>• 5 lingurite miere</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>• 10 boabe piper</p>
<p>• 10 cuisoare</p>
<p>• 1 varf cutit scortisoara</p>
<p>Cum se face tuica fiarta perfecta. Reteta de la Radu Anton Roman</p>
<h3>Mod de preparare</h3>
<p>• Se pune tuica intr-un ibric la fiert cu piperul, scortisoara si cuisoarele</p>
<p>• Cand s-a incalzit de ies aburi se adauga mierea si se amesteca putin, pana se contopeste totul intr-un vis de iarna</p>
<p>• La primul semn, atentie, doar semn de clocot, se ia de pe foc si se acopera; se ofera in cescute mici de lut, cat mai stranse la gura, sa se raceasca incet si sa se concentreze parfumul binefacator, care ia raceala cu mana.</p>
<p><strong>Atentie, aici gresesc multi romani, o lasa sa fiarba si nu mai are tarie si efect.</strong></p>

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