On the same day when the pig is sacrificed, a “tochitura” is prepared and eaten with the famous “mamaliga” (a corn-flour atole), poured on to o wooden plate and with a center of sour cabbage in its own juice, in which a half- broken red pepper, is also added.

We should also notice the “gighir” (something like a pie felled up with meet)and the sausages made of axe-cut meat that which are kept to dry in a special store room and from which children try to “steal” a bit or two on fasting days, because now the bean bortsch is prepared. Sometimes they taste the delicious “chisleag”(yogurt) and eat only the cream on top.

This simple, peasant cuisine has been improved and refined to a degree that we can consider it as the best of all regions in the country. It is the work of the hardworking Moldavian women, famous for doing this with much love and very meticulously. What makes the Moldavian cuisine famous is the precise and clear taste that characterizes it, the care with which the simplest of food are prepared, the minuteness with which we act to produce a complete sensorial impression to table companions.
Characteristic for Moldavian dishes is the use of cream, or light sources prepared with a little bit of flour. Poultry is especially favored in Moldavian cuisine, but venison is also very much appreciated, since very long ago.