Mrs. Aurelia’s “Alivenci”

In the middle of the path between God and humanity, nestled on rocky hills, lies the commune of Şcheia. This place seems to have been plucked from a painting that hundreds of pairs of eyes admire simultaneously in the world’s great museums. As you enter the heart of the village, an imposing house attracts you with its chromatic simplicity, contrasting with ornaments that hide ancient symbols. Above the entrance, proud writing informs us that we are about to enter a place of unique sanctity: an iconography workshop.

e are greeted with hospitality by Mrs. Aurelia, an iconographic artist. She is evidently moved and begins to tell us with enthusiasm about the craft of icon painting. The workshop displays icons representing fragments of saints’ lives and Byzantine faces charged with incomparable, dematerialized emotion enveloped in reverence. The faces of the saints have been tenderly painted with the golden brush by Mrs. Aurelia herself, a name predestined to embrace the aesthetic aspect of iconographic art. Proud as a festive day, wearing the symbols representative of the Şcheia commune (the narcissus and lilac flowers), the display enchants our eyes with ensembles of old traditional folk costumes made of linen, including blouses, skirts, and men’s shirts. In this space, the value of the word “beautiful” takes on entirely different meanings. It represents a special connection between sacredness and spirituality, between heritage as past, present, and future. We savor the words full of erudition from Mrs. Aurelia and marvel at her value as a personality that equals the concept of a “treasure-human.”

She invites us to have lunch, to taste the enticing delicacies arranged on the large table in the heart of the workshop. Alivenci, cabbage rolls, stuffed peppers for fasting, fruits, cakes, and freshly made grape juice that hasn’t yet touched our lips. Equally present on noble tables and in the footsteps of peasants, alivenca is a local “entrée” or “amuse-bouche.” It’s a kind of dish essentially serving as an appetizer, specific to the Moldova region, and it derives its name from an old dance in which the village youth leaped with such fervor that dust flew everywhere. The recipe is as simple as it is delicious. Fresh eggs are beaten well to aerate them and give the composition a fluffy texture. Cornmeal, crumbled sheep cheese, buttermilk, and herbs are incorporated. The resulting mixture is left to rest for 10 minutes while a tray is greased, ready to hold the alivenca as it bakes in the oven for about half an hour. Equally delicious in any form, hot or cold, alivenca delights any meal where guests appreciate true ancestral cuisine. And since choices are based on an old saying, “You dip in salt with your eyes on the sun or in butter with your eyes on the ground,” we hope this dish will be prepared by you without hesitation.

Our host, Mrs. Aurelia, was a great pleasure, as were her stories and the dishes she lovingly prepared for us. And her concluding words of wisdom, we share with you: “Happiness is making others happy!”

Ingredients:

• 5 country eggs
• Approx. 400g sheep cheese
• 200g cornmeal
• 1 bunch of green onions
• 1 bunch of dill
• Approx. 200g buttermilk
• 1 teaspoon salt

Preparation:

Beat the eggs with salt until well foamed.

Gradually add the cornmeal, stirring gently from bottom to top.

Slowly incorporate the buttermilk, bit by bit, similarly to the cornmeal.

Finally, add the crumbled sheep cheese and finely chopped herbs.

Pour the mixture into a small, oiled and floured baking tray.

Bake the salted alivenci with herbs at 180 degrees Celsius for 30 minutes.

After baking, cut them into squares and serve warm or cold.