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V-am mai povestit despre tochitura moldoveneasca aici. Chiar daca sunt ardeleanca get-beget, crescuta cu papricas si gulas, recunosc ca mi-a placut extrem de mult combinatia de gusturi a tochiturii. La inceput am comandat-o prin localuri din Moldova si am remarcata ca difera foarte mult abordarea: ba era cu sos, ba fara, ba avea carnea slaba, ba mai grasa. Nimic coerent. Adevarul e ca nu exista o reteta originala de tochitura moldoveneasca si ca fiecare gospodina o face dupa ♥♥♥ a invatat din casa.
Se face in toata tara, nu este specifica unei anumite zone. Carnea folosita este de la orice fel de pasare: gat, spate, aripi, picioare (pentru cine mananca ghearele) si organe.
i cannot do tou do