{"id":3272,"date":"2023-07-28T16:04:24","date_gmt":"2023-07-28T13:04:24","guid":{"rendered":"https:\/\/www.profi.ro\/via-profi\/?p=3272"},"modified":"2023-08-31T12:05:22","modified_gmt":"2023-08-31T09:05:22","slug":"telemea-de-casa-reteta-autentica-si-traditii-in-productia-de-branza","status":"publish","type":"post","link":"https:\/\/www.profi.ro\/via-profi\/blog\/telemea-de-casa-reteta-autentica-si-traditii-in-productia-de-branza\/","title":{"rendered":"Telemea de cas\u0103: Re\u021beta autentic\u0103 \u0219i tradi\u021bii \u00een produc\u021bia de br\u00e2nz\u0103"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"626\" height=\"417\" src=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/08\/Telemea-de-casa.jpg\" alt=\"Telemea de cas\u0103\" class=\"wp-image-3706\" srcset=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/08\/Telemea-de-casa.jpg 626w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/08\/Telemea-de-casa-300x200.jpg 300w\" sizes=\"auto, (max-width: 626px) 100vw, 626px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u00cen lumea gastronomiei, se spune c\u0103 nimic nu se compar\u0103 cu gustul autentic al produselor tradi\u021bionale, f\u0103cute \u00een cas\u0103. Ei bine, nici br\u00e2nzeturile artizanale nu fac o excep\u021bie de la regul\u0103, cu at\u00e2t mai mult cu c\u00e2t \u00een \u021bara noastr\u0103 exist\u0103 numero\u0219i\u00a0<a href=\"https:\/\/www.profi.ro\/via-profi\/\">produc\u0103tori locali<\/a> renumi\u021bi pentru re\u021betele autentice de br\u00e2nzeturi dintre cele mai diverse. Prepararea br\u00e2nzei artizanale este un me\u0219te\u0219ug cu o tradi\u021bie \u00eensemnat\u0103 \u00een Rom\u00e2nia \u0219i aduce artizanilor o satisfac\u021bie la fel de mare precum degustarea unor br\u00e2nzeturi de calitate.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dat\u0103 fiind pasiunea noastr\u0103 pentru <a href=\"https:\/\/www.profi.ro\/via-profi\/blog\/cum-se-face-branza-de-vaci-de-casa-reteta-pas-cu-pas\/\">prepararea br\u00e2nzei de cas\u0103<\/a>, ne-am hot\u0103r\u00e2t s\u0103 te purt\u0103m \u00een articolul urm\u0103tor prin tradi\u021biile produc\u021biei de telemea de cas\u0103. Vei descoperi procesul pas cu pas de preparare a acestui sortiment de br\u00e2nz\u0103 artizanal\u0103, al\u0103turi de re\u021beta autentic\u0103, cu toate detaliile pentru a o preg\u0103ti \u00een propria buc\u0103t\u0103rie. De asemenea, te invit\u0103m s\u0103 afli mai multe despre semnifica\u021bia cultural\u0103 a br\u00e2nzei telemea \u00een cultura rom\u00e2neasc\u0103. Iat\u0103 cum se face telemeaua de cas\u0103, dup\u0103 re\u021beta autentic\u0103 a artizanilor rom\u00e2ni!&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tradi\u021bii \u00een produc\u021bia de telemea de cas\u0103&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Produc\u021bia de telemea este o tradi\u021bie veche, cu origini \u00eenc\u0103 din perioada neolitic\u0103. Se crede c\u0103 primele forme de br\u00e2nz\u0103 au fost produse de c\u0103tre nomazii din Asia Central\u0103, iar metoda de produc\u021bie s-a r\u0103sp\u00e2ndit treptat \u00een \u00eentreaga lume. \u00cen ceea ce prive\u0219te telemeaua de cas\u0103, aceasta a fost preparat\u0103 de c\u0103tre rom\u00e2ni de-a lungul secolelor, av\u00e2nd un rol important \u00een alimenta\u021bia tradi\u021bional\u0103.<br><br>Produc\u021bia tradi\u021bional\u0103 de telemea de cas\u0103 implica utilizarea laptelui proasp\u0103t de vac\u0103, oaie sau capr\u0103, care era l\u0103sat s\u0103 se coaguleze prin ad\u0103ugarea de cheag sau prin fermentarea natural\u0103. Dup\u0103 coagulare, br\u00e2nza era separat\u0103 de zer prin stoarcerea acesteia \u00eentr-o p\u00e2nz\u0103 deas\u0103 \u0219i apoi era presat\u0103 pentru a-i da forma dorit\u0103. Dup\u0103 aceast\u0103 etap\u0103, br\u00e2nza era s\u0103rat\u0103 \u0219i apoi l\u0103sat\u0103 s\u0103 se matureze \u00eentr-un loc r\u0103coros timp de c\u00e2teva s\u0103pt\u0103m\u00e2ni sau chiar luni.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Asemenea majorit\u0103\u021bii br\u00e2nzeturilor artizanale, telemeaua de cas\u0103 reprezint\u0103, de secole, un aliment de baz\u0103 \u00een buc\u0103t\u0103ria tradi\u021bional\u0103 rom\u00e2neasc\u0103. Aceasta ofer\u0103 o surs\u0103 important\u0103 de proteine \u0219i gr\u0103simi, fiind folosit\u0103 \u00een cele mai diverse preparate, de la re\u021bete simple \u0219i p\u00e2n\u0103 la preparate tradi\u021bionale precum bulz sau pl\u0103cint\u0103 cu br\u00e2nz\u0103. De asemenea, telemeaua de cas\u0103 a avut, de-a lungul timpului \u0219i un rol simbolic \u0219i cultural, fiind asociat\u0103 cu ospitalitatea \u0219i bun\u0103voin\u021ba \u0219i oferit\u0103 ca dar cu diferite ocazii sau de s\u0103rb\u0103tori.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00cen ultimele decenii, produc\u021bia de telemea s-a extins \u0219i a devenit o activitate comercial\u0103 \u00een Rom\u00e2nia. Produc\u0103torii au \u00eenceput s\u0103 foloseasc\u0103 lapte de vac\u0103 provenit de la ferme specializate \u0219i au implementat tehnologii moderne pentru a cre\u0219te eficien\u021ba \u0219i calitatea produsului. Aceast\u0103 tranzi\u021bie a avut un impact semnificativ asupra calit\u0103\u021bii \u0219i diversit\u0103\u021bii <a href=\"https:\/\/www.profi.ro\/via-profi\/lactate\/\">br\u00e2nzeturilor<\/a> produse \u00een prezent, \u00eens\u0103 exist\u0103 \u0219i o mi\u0219care de revenire la metodele tradi\u021bionale de produc\u021bie, pentru a p\u0103stra autenticitatea \u0219i gustul autentic al telemelei de cas\u0103.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"626\" height=\"417\" src=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Telemea.jpg\" alt=\"Telemea\" class=\"wp-image-3274\" srcset=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Telemea.jpg 626w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Telemea-300x200.jpg 300w\" sizes=\"auto, (max-width: 626px) 100vw, 626px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Re\u021beta autentic\u0103 de telemea de cas\u0103&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Procesul de preparare a telemelei de cas\u0103 implic\u0103 mai mul\u021bi pa\u0219i esen\u021biali, fiecare av\u00e2nd un rol important \u00een ob\u021binerea gustului \u0219i texturii specifice a br\u00e2nzei. Prima etap\u0103 este alegerea laptelui, care influen\u021beaz\u0103 direct rezultatul final. Se pot utiliza diverse tipuri de lapte, precum cel de vac\u0103, oaie sau capr\u0103, \u00een func\u021bie de preferin\u021bele personale \u0219i de tradi\u021biile locale.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">De asemenea, vei mai avea nevoie de ustensile absolut obi\u0219nuite de buc\u0103t\u0103rie, precum c\u00e2teva buc\u0103\u021bi de p\u00e2nz\u0103 pentru strecurat. Op\u021bional, po\u021bi opta chiar \u0219i pentru c\u00e2teva forme, \u00een care s\u0103 fie presat\u0103 br\u00e2nza telemea de cas\u0103.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingrediente necesare pentru telemea de cas\u0103&nbsp;<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u00cen continuare \u021bi-am preg\u0103tit o list\u0103 de ingrediente de care vei avea nevoie pentru a ob\u021bine o bucat\u0103 de telemea de cas\u0103 de aproximativ 800-900 de grame. \u00cen cazul \u00een care dore\u0219ti s\u0103 ob\u021bii mai multe buc\u0103\u021bi de br\u00e2nz\u0103 de cas\u0103, po\u021bi multiplica gramajele prezentate mai jos. Iat\u0103 de ce vei avea nevoie pentru prepararea br\u00e2nzei telemea:&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 litri de lapte de vac\u0103 neomogenizat, de la produc\u0103tori locali;&nbsp;<\/li>\n\n\n\n<li>3 ml de cheag pentru br\u00e2nz\u0103 sau cantitatea specificat\u0103 de produc\u0103tor;&nbsp;<\/li>\n\n\n\n<li>60 g de iaurt de cas\u0103 sau lapte acru;&nbsp;<\/li>\n\n\n\n<li>saramur\u0103 preparat\u0103 din ap\u0103 \u0219i sare neiodat\u0103.&nbsp;<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Cum se prepar\u0103 telemeaua de cas\u0103?&nbsp;<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">De\u0219i multe persoane consider\u0103 procesul de preparare al br\u00e2nzei telemea unul complicat sau de durat\u0103, trebuie s\u0103 \u0219tii c\u0103 aten\u021bia pe care trebuie s\u0103 o aloci prepar\u0103rii acestui sortiment de br\u00e2nz\u0103 este minim\u0103. Trebuie, \u00een schimb, s\u0103 optezi pentru ingrediente de calitate, de la <a href=\"https:\/\/www.profi.ro\/via-profi\/cluj\/\">produc\u0103tori locali din Cluj<\/a>, Sibiu sau oricare zon\u0103 a \u021b\u0103rii, \u00een func\u021bie de proximitatea fa\u021b\u0103 de ace\u0219tia. Acum s\u0103 trecem \u00eempreun\u0103 prin etapele de preparare ale br\u00e2nzei telemea de cas\u0103!&nbsp;<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Laptele crud, proasp\u0103t, se pune \u00eentr-o oal\u0103 din inox \u0219i se \u00eenc\u0103lze\u0219te la foc mic p\u00e2n\u0103 ajunge la temperatura de 80 de grade Celsius. Laptele trebuie s\u0103 fie fierbinte, \u00eens\u0103 nu trebuie s\u0103 clocoteasc\u0103. Se stinge apoi focul \u0219i se las\u0103 laptele s\u0103 se r\u0103ceasc\u0103 p\u00e2n\u0103 la o temperatur\u0103 \u00eentre 30 \u0219i 35 de grade Celsius.<\/li>\n\n\n\n<li>Se adaug\u0103 iaurtul de cas\u0103 sau laptele acru peste acesta. \u00cen lipsa laptelui acru, po\u021bi ad\u0103uga 2 linguri de o\u021bet \u00een laptele cald. Important este s\u0103 creezi un mediu acid \u00een care cheagul pe care-l vei ad\u0103uga ulterior s\u0103 poat\u0103 ac\u021biona. Se amestec\u0103 bine \u0219i se las\u0103 s\u0103 ac\u021bioneze timp de 5-10 minute, timp \u00een care temperatura laptelui trebuie p\u0103strat\u0103 \u00eentre 30 \u0219i 35 grade Celsius. Po\u021bi alege s\u0103 pui oala cu totul \u00eentr-un cuptor pornit la minimum.&nbsp;<\/li>\n\n\n\n<li>Se va dilua apoi cheagul \u00een 50 ml de ap\u0103 plat\u0103 \u0219i se va ad\u0103uga peste laptele c\u0103ldu\u021b, amestec\u00e2nd totul timp de 1 minut. Se va men\u021bine temperatura constat\u0103 a laptelui timp de 1 or\u0103, p\u00e2n\u0103 \u00een momentul \u00een care, t\u0103ind cu un cu\u021bit prin lapte, p\u00e2n\u0103 la fundul vasului, se va ob\u021bine o t\u0103ietur\u0103 curat\u0103.&nbsp;<\/li>\n\n\n\n<li>\u00cen acest moment, laptele coagulat se va t\u0103ia \u00een f\u00e2\u0219ii de 2-3 cm. l\u0103\u021bime, apoi \u00een alte f\u00e2\u0219ii perpendiculare pe primele, ca la final s\u0103 ob\u021bii o \u00eentreag\u0103 re\u021bea de p\u0103trate la suprafa\u021b\u0103.&nbsp;<\/li>\n\n\n\n<li>Se va a\u0219eza \u00eentr-o strecur\u0103toare larg\u0103, a\u0219ezat\u0103 deasupra unui vas colector, o p\u00e2nz\u0103 pentru strecurat br\u00e2nza. Laptele coagulat se va pune \u00een strecur\u0103toare cu ajutorul unei spumiere. Pentru a gr\u0103bi scurgerea zerului, po\u021bi amesteca laptele coagulat cu o lingur\u0103.&nbsp;<\/li>\n\n\n\n<li>Dup\u0103 ce laptele coagulat din strecur\u0103toare nu mai este \u00eembibat cu zer, p\u00e2nza se va lega sub forma unei boccele. Aceasta se va at\u00e2rna, pentru ca tot zerul s\u0103 se scurg\u0103 pic\u0103tur\u0103 cu pic\u0103tur\u0103. Apoi bocceaua se poate presa \u00eentr-o form\u0103 sau se poate pune, pur \u0219i simplu, o greutate deasupra acesteia. Las\u0103 br\u00e2nza peste noapte \u00een form\u0103.&nbsp;<\/li>\n\n\n\n<li>Ceea ce vei ob\u021bine ziua urm\u0103toare este ca\u0219ul dulce din lapte de vac\u0103. Acesta poate fi consumat ca atare sau se poate s\u0103ra, pentru a ob\u021bine br\u00e2nza telemea de cas\u0103.&nbsp;<\/li>\n\n\n\n<li>Pentru a s\u0103ra telemeaua, se vor dizolva aproximativ 200 g de sare neiodat\u0103 \u00eentr-un litru de ap\u0103. Ca\u0219ul de vac\u0103 se a\u0219eaz\u0103 apoi \u00een saramur\u0103. Dat fiind c\u0103 br\u00e2nza ob\u021binut\u0103 este mai pu\u021bin dens\u0103, va avea tendin\u021ba s\u0103 pluteasc\u0103 \u00een apa cu sare. Drept urmare, suprafa\u021ba br\u00e2nzei care dep\u0103\u0219e\u0219te lichidul se va pres\u0103ra cu sare neiodat\u0103. Br\u00e2nza se va \u00eentoarce invers cel pu\u021bin o dat\u0103 pe zi, pres\u0103r\u00e2nd sare \u0219i pe partea opus\u0103.&nbsp;<\/li>\n\n\n\n<li>Telemeaua de cas\u0103 se va l\u0103sa \u00een saramur\u0103 \u00een func\u021bie de c\u00e2t de s\u0103rat\u0103 \u00ee\u021bi vei dori s\u0103 fie br\u00e2nza. Pentru o br\u00e2nz\u0103 telemea moderat de s\u0103rat\u0103, o po\u021bi l\u0103sa \u00een saramur\u0103 peste noapte.&nbsp;<\/li>\n\n\n\n<li>\u00cenainte de a fi consumat\u0103, br\u00e2nza telemea va trebui s\u0103 se lase la maturat pentru cel pu\u021bin 24 de ore la frigider, \u00eentr-o cutie ermetic\u0103. Cu c\u00e2t va fi l\u0103sat\u0103 mai mult, cu at\u00e2t va avea o textur\u0103 mai pl\u0103cut\u0103. \u021aine cont, de asemenea, c\u0103 br\u00e2nza nu trebuie s\u0103 intre \u00een contact cu alte alimente sau cu aerul din frigider.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"626\" height=\"417\" src=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Prepararea-telemelei-de-casa.jpg\" alt=\"Prepararea telemelei de cas\u0103\" class=\"wp-image-3275\" srcset=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Prepararea-telemelei-de-casa.jpg 626w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Prepararea-telemelei-de-casa-300x200.jpg 300w\" sizes=\"auto, (max-width: 626px) 100vw, 626px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Semnifica\u021bia cultural\u0103 \u0219i tradi\u021bional\u0103 a br\u00e2nzei telemea de cas\u0103<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Semnifica\u021bia cultural\u0103 \u0219i tradi\u021bional\u0103 a telemelei de cas\u0103 este extrem de important\u0103 \u00een gastronomia rom\u00e2neasc\u0103. Aceasta este folosit\u0103 \u00een diferite preparate tradi\u021bionale care fac parte din buc\u0103t\u0103ria rom\u00e2neasc\u0103 autentic\u0103. De exemplu, telemeaua de cas\u0103 este folosit\u0103 \u00een umplutura pl\u0103cintelor, oferindu-le un gust \u0219i o textur\u0103 aparte. \u00cen plus, \u00een diferite regiuni ale \u021b\u0103rii, se prepar\u0103 preparate culinare specifice \u00een care telemeaua joac\u0103 un rol important, cum ar fi bulzul din Bucovina.&nbsp;<br><br>Telemeaua de cas\u0103 este considerat\u0103 un simbol al ospitalit\u0103\u021bii rom\u00e2ne\u0219ti. \u00cen cultura rom\u00e2neasc\u0103, telemeaua de cas\u0103 este adesea oferit\u0103 oaspe\u021bilor ca o dovad\u0103 a ospitalit\u0103\u021bii \u0219i a abunden\u021bei. Este un gest de bun\u0103voin\u021b\u0103 \u0219i de primire cald\u0103 a oaspe\u021bilor, reflect\u00e2nd astfel valorile \u0219i normele sociale ale culturii rom\u00e2ne\u0219ti. Oaspe\u021bii sunt \u00eentotdeauna invita\u021bi s\u0103 guste din telemeaua de cas\u0103 proasp\u0103t\u0103 \u0219i delicioas\u0103, f\u0103cut\u0103 cu dragoste \u0219i grij\u0103. \u021ai-am povestit deja despre <a href=\"https:\/\/www.profi.ro\/via-profi\/blog\/cum-iti-intampini-oaspetii-daca-ai-o-cabana-traditionala-sfaturi\/\">cum \u00ee\u021bi \u00eent\u00e2mpini oaspec\u021bii dac\u0103 ai o caban\u0103 tradi\u021bional\u0103<\/a>, \u00eentr-un articol anterior.&nbsp;<br><br>Telemeaua de cas\u0103 joac\u0103 un rol important \u00een cadrul s\u0103rb\u0103torilor \u0219i festivit\u0103\u021bilor din Rom\u00e2nia. De exemplu, \u00een timpul s\u0103rb\u0103torilor de Cr\u0103ciun \u0219i Pa\u0219te, telemeaua de cas\u0103 este un element cheie \u00een meniul tradi\u021bional. Este folosit\u0103 \u00een pl\u0103cintele de s\u0103rb\u0103toare, oferindu-le un gust autentic \u0219i o aroma deosebit\u0103. De asemenea, telemeaua de cas\u0103 este prezent\u0103 \u0219i \u00een cadrul altor festivit\u0103\u021bi, cum ar fi nun\u021bile sau botezurile, unde este servit\u0103 \u00een diferite preparate culinare speciale.<br><br>Produc\u021bia de telemea de cas\u0103 are un impact semnificativ asupra comunit\u0103\u021bilor locale. Aceasta contribuie la crearea de locuri de munc\u0103 \u00een zona rural\u0103 \u0219i la p\u0103strarea tradi\u021biilor \u0219i me\u0219te\u0219ugurilor locale. Produc\u021bia \u0219i v\u00e2nzarea telemelei de cas\u0103 pot fi o surs\u0103 important\u0103 de venit pentru familiile care tr\u0103iesc \u00een zonele rurale. De asemenea, promovarea telemelei de cas\u0103 poate atrage turi\u0219ti interesa\u021bi de tradi\u021biile \u0219i produsele locale, contribuind astfel la dezvoltarea turismului \u00een aceste comunit\u0103\u021bi.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"626\" height=\"417\" src=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-telemea-de-casa.jpg\" alt=\"Br\u00e2nza telemea de cas\u0103\" class=\"wp-image-3276\" srcset=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-telemea-de-casa.jpg 626w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-telemea-de-casa-300x200.jpg 300w\" sizes=\"auto, (max-width: 626px) 100vw, 626px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Sper\u0103m c\u0103 prin acest articol am reu\u0219it s\u0103 te ajut\u0103m s\u0103 explorezi produc\u021bia artizanal\u0103 de telemea de cas\u0103, de la tradi\u021biile populare \u0219i p\u00e2n\u0103 la re\u021beta autentic\u0103 de br\u00e2nz\u0103 telemea. Cu siguran\u021b\u0103 experien\u021ba de a face telemea de cas\u0103 este una care merit\u0103 \u00eencercat\u0103, oferindu-\u021bi posibilitatea de a te conecta cu r\u0103d\u0103cinile tale \u0219i de a savura o br\u00e2nz\u0103 cu adev\u0103rat unic\u0103. Dac\u0103 e\u0219ti un fan al br\u00e2nzeturilor, te \u00eencuraj\u0103m s\u0103 \u00eencerci \u0219i re\u021beta tradi\u021bional\u0103 de <a href=\"https:\/\/www.profi.ro\/via-profi\/blog\/cascaval-de-casa-reteta-traditionala-pas-cu-pas\/\">ca\u0219caval de cas\u0103<\/a>, la fel de gustoas\u0103 \u0219i autentic\u0103!&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00cen lumea gastronomiei, se spune c\u0103 nimic nu se compar\u0103 cu gustul autentic al produselor tradi\u021bionale, f\u0103cute \u00een cas\u0103. Ei&#8230;<\/p>\n","protected":false},"author":8,"featured_media":3273,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[271],"tags":[],"class_list":["post-3272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Telemea de cas\u0103: Re\u021beta autentic\u0103 \u0219i tradi\u021bii \u00een produc\u021bia de br\u00e2nz\u0103<\/title>\n<meta name=\"description\" content=\"Vrei sa inveti cum se prepara telemeaua de casa dupa reteta autentica? 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