{"id":6091,"date":"2024-08-20T10:30:42","date_gmt":"2024-08-20T07:30:42","guid":{"rendered":"https:\/\/www.profi.ro\/via-profi\/?p=6091"},"modified":"2024-08-20T10:30:43","modified_gmt":"2024-08-20T07:30:43","slug":"branza-romaneasca-cele-mai-populare-tipuri-si-retete-traditionale","status":"publish","type":"post","link":"https:\/\/www.profi.ro\/via-profi\/blog\/branza-romaneasca-cele-mai-populare-tipuri-si-retete-traditionale\/","title":{"rendered":"Br\u00e2nza rom\u00e2neasc\u0103: cele mai populare tipuri \u0219i re\u021bete tradi\u021bionale"},"content":{"rendered":"\n

Br\u00e2nza este unul dintre cele mai vechi \u0219i mai pre\u021buite alimente din lume, iar Rom\u00e2nia nu face excep\u021bie. \u00cen inima Europei de Est, tradi\u021biile de preparare a br\u00e2nzei sunt transmise din genera\u021bie \u00een genera\u021bie, fiecare regiune av\u00e2nd propriile sale tehnici \u0219i re\u021bete unice. Br\u00e2nza rom\u00e2neasc\u0103 este un simbol al gastronomiei na\u021bionale, reflect\u00e2nd diversitatea cultural\u0103 \u0219i bog\u0103\u021bia resurselor naturale ale \u021b\u0103rii. <\/p>\n\n\n\n

Dac\u0103 \u0219i tu iube\u0219ti produsele lactate la fel de mult ca noi, cu siguran\u021b\u0103 \u00ee\u021bi vei dori s\u0103 explorezi cele mai populare sortimente de br\u00e2nz\u0103 rom\u00e2neasc\u0103. Afl\u0103 \u00een continuare care sunt re\u021betele tradi\u021bionale ce stau la baza prepar\u0103rii diferitelor br\u00e2nzeturi rom\u00e2ne\u0219ti, dar \u0219i re\u021bete delicioase care pun \u00een valoare acest aliment at\u00e2t de apreciat la rom\u00e2ni!<\/p>\n\n\n\n

Importan\u021ba br\u00e2nzei \u00een cultura rom\u00e2neasc\u0103<\/h2>\n\n\n\n

Br\u00e2nza ocup\u0103 un loc important \u00een gastronomia rom\u00e2neasc\u0103, fiind un ingredient de baz\u0103 \u00een multe dintre preparatele tradi\u021bionale. \u00cen buc\u0103t\u0103ria rom\u00e2neasc\u0103, br\u00e2nza poate fi \u00eent\u00e2lnit\u0103 \u00een numeroase bucate tradi\u021bionale, de la cele mai simple, precum cl\u0103titele cu br\u00e2nz\u0103 p\u00e2n\u0103 la m\u00e2nc\u0103ruri complexe, precum pl\u0103cinta moldoveneasc\u0103 cu br\u00e2nz\u0103 \u0219i m\u0103m\u0103lig\u0103 cu br\u00e2nz\u0103 \u0219i sm\u00e2nt\u00e2n\u0103. \u00cen plus, br\u00e2nza este un produs consumat frecvent \u00een sine, \u00een special \u00een zonele rurale, unde este considerat\u0103 un aliment nutritiv \u0219i s\u0103\u021bios.

Parcursul istoric al br\u00e2nzei in Rom\u00e2nia este unul bogat \u0219i fascinant. Metodele tradi\u021bionale de productie a br\u00e2nzei, care implic\u0103 mulsul manual al animalelor \u0219i coagularea laptelui cu ajutorul enzimelor naturale, au fost practicate timp de secole. \u00cen perioada comunist\u0103, aceste metode au cedat locul tehnicilor industriale de produc\u021bie, care au permis o cre\u0219tere semnificativ\u0103 a volumului de br\u00e2nz\u0103 produs. 

Cu toate acestea, \u00een ultimii ani, a avut loc o revenire la metodele tradi\u021bionale, \u00een special \u00een zonele rurale \u0219i exist\u0103 o mul\u021bime de produc\u0103tori locali din Rom\u00e2nia<\/a> care produc br\u00e2nz\u0103 rom\u00e2neasc\u0103 de cas\u0103. Indiferent de regiunea geografic\u0103, cu siguran\u021b\u0103 po\u021bi achizi\u021biona de la artizani cele mai diverse sortimente de br\u00e2nz\u0103 artizanal\u0103, produs\u0103 dup\u0103 re\u021bete transmise de genera\u021bii.

Br\u00e2nza joac\u0103, de asemenea, un rol important \u00een cultura \u0219i tradi\u021biile rom\u00e2ne\u0219ti. \u00cen multe regiuni ale \u021b\u0103rii, br\u00e2nza este un element central \u00een cadrul s\u0103rb\u0103torilor religioase \u0219i a evenimentelor familiale. De exemplu, \u00een timpul Pa\u0219telui, este obiceiul s\u0103 se preg\u0103teasc\u0103 cozonac cu br\u00e2nz\u0103, o specialitate culinar\u0103 apreciat\u0103 de to\u021bi membrii familiei.<\/p>\n\n\n\n

\"Cas<\/figure>\n\n\n\n

Diversitatea br\u00e2nzeturilor rom\u00e2ne\u0219ti: tipuri \u0219i re\u021bete<\/h2>\n\n\n\n

Br\u00e2nza ocup\u0103 un loc special \u00een gastronomia rom\u00e2neasc\u0103, diversitatea acesteia fiind impresionant\u0103. Oric\u00e2t de gustoase \u0219i populare ar fi br\u00e2nzeturile din Fran\u021ba, exist\u0103 numeroase sortimente de br\u00e2nz\u0103 rom\u00e2neasc\u0103 cu care ne putem \u00eembog\u0103\u021bi mesele. Iat\u0103 care sunt cele mai populare tipuri de br\u00e2nz\u0103 din Rom\u00e2nia \u0219i cum sunt acestea preparate dup\u0103 re\u021bete tradi\u021bionale!<\/p>\n\n\n\n

Ca\u0219ul <\/h3>\n\n\n\n

Ca\u0219ul este una dintre cele mai gustoase br\u00e2nzeturi rom\u00e2ne\u0219ti. Acesta este ob\u021binut prin fierberea laptelui de vac\u0103, de oaie sau de capr\u0103, al\u0103turi de un agent de coalgulare, cheg natural sau cheag sintetic.<\/p>\n\n\n\n

\u00centr-un articol anterior de pe blog \u00ee\u021bi vorbeam despre cum s\u0103 prepari ca\u0219ul de oaie acas\u0103<\/a>, a\u0219a c\u0103 deja \u0219tii c\u0103 odat\u0103 ce ca\u0219ul se formeaz\u0103, acesta se str\u00e2nge \u00eentr-un tifon \u0219i este presat pentru a fi scurs de zer. Din acest ca\u0219 dulce se prepar\u0103 alte tipuri de br\u00e2nz\u0103 rom\u00e2neasc\u0103, cum ar fi ca\u0219cavalul, ca\u0219caveaua, br\u00e2nza de burduf sau telemeaua. <\/p>\n\n\n\n

Ca\u0219cavalul <\/h3>\n\n\n\n

Un alt tip de br\u00e2nz\u0103 rom\u00e2neasc\u0103 este ca\u0219cavalul de cas\u0103<\/a>, care se face din ca\u0219ul ob\u021binut din lapte de vac\u0103 sau de oaie. Ca\u0219cavalul este o br\u00e2nz\u0103 tare, galben\u0103, cu o consisten\u021b\u0103 ferm\u0103 \u0219i un gust u\u0219or dulceag, care cap\u0103t\u0103 o textur\u0103 mai dens\u0103 pe m\u0103sur\u0103 ce se matureaz\u0103.<\/p>\n\n\n\n

\u00cen general, ca\u0219cavalul se s\u0103reaz\u0103 \u0219i se las\u0103 la maturat \u00eentre 6 \u0219i 60 de zile. Cu c\u00e2t timpul de maturare este mai mare, cu at\u00e2t gustul \u0219i aroma lui se intensific\u0103. <\/p>\n\n\n\n

Ca\u0219caveaua <\/h3>\n\n\n\n

O alt\u0103 br\u00e2nz\u0103 rom\u00e2neasc\u0103 este \u0219i ca\u0219caveaua, asem\u0103n\u0103toare ca\u0219cavalului, dar cu textur\u0103 mai moale dec\u00e2t a acestuia. Acest tip de br\u00e2nz\u0103 tradi\u021bional\u0103 rom\u00e2neasc\u0103 se ob\u021bine din ca\u0219 \u00eens\u0103 nu este l\u0103sat la fermentat, ci se pune la scurs pe un gr\u0103tar din lemn.<\/p>\n\n\n\n

Ulterior, ca\u0219ul se pune \u00een ap\u0103 fiart\u0103 pentru a fi mai u\u0219or de modelat. Odat\u0103 ce se \u00eenmoaie, ca\u0219ul este pus \u00een forme de lemn. Ca\u0219caveaua se afum\u0103 \u0219i se s\u0103reaz\u0103, apoi se las\u0103 la maturat p\u00e2n\u0103 c\u00e2nd cap\u0103t\u0103 o consisten\u021b\u0103 gras\u0103 \u0219i dens\u0103. <\/p>\n\n\n\n

Telemeaua <\/h3>\n\n\n\n

Telemeaua de cas\u0103<\/a> se num\u0103r\u0103 printre cele mai populare re\u021bete tradi\u021bionale de br\u00e2nz\u0103. Aceasta este ob\u021binut\u0103 dintr-un ca\u0219 bine s\u0103rat, care se \u021bine \u00een saramur\u0103 pentru a se ob\u021bine acea consisten\u021b\u0103 tare.<\/p>\n\n\n\n

Telemeaua scurs\u0103 bine de zer se \u00eent\u0103re\u0219te treptat \u0219i devine dur\u0103. \u00cen mod tradi\u021bional, aceasta se d\u0103 pe r\u0103z\u0103toare pentru diverse umpluturi sau poate constitui garnitura perfect\u0103 pentru cartofi pr\u0103ji\u021bi \u0219i salate de var\u0103. <\/p>\n\n\n\n

Br\u00e2nza de burduf<\/h3>\n\n\n\n

Br\u00e2nza de burduf este o br\u00e2nz\u0103 tradi\u021bional\u0103 rom\u00e2neasc\u0103, preparat\u0103 din lapte de oaie sau de vac\u0103 \u0219i maturat\u0103 \u00een burdufuri de coaj\u0103 de brad. Aceasta se m\u0103run\u021be\u0219te bine, se s\u0103reaz\u0103, se fr\u0103m\u00e2nt\u0103 \u0219i apoi este \u00eendesat\u0103 \u00een aceste burdufuri.<\/p>\n\n\n\n

Br\u00e2nza de burduf are un gust intens, u\u0219or picant \u0219i o textur\u0103 cremoas\u0103, dar sf\u0103r\u00e2micioas\u0103. Poate fi consumat\u0103 dup\u0103 c\u00e2teva s\u0103pt\u0103m\u00e2ni de maturare sau chiar \u0219i dup\u0103 jum\u0103tate de an, timp \u00een care cap\u0103t\u0103 un gust mai bun \u0219i o consisten\u021b\u0103 ideal\u0103. <\/p>\n\n\n\n

Urda <\/h3>\n\n\n\n

O alt\u0103 br\u00e2nz\u0103 rom\u00e2neasc\u0103 tradi\u021bional\u0103 este \u0219i urda, un tip de br\u00e2nz\u0103 dulce, cremos \u0219i granulat, ob\u021binut prin fierberea zerului de vac\u0103 sau de oaie, dup\u0103 ce ca\u0219ul a fost scos. Urda se prepar\u0103 \u00een mod tradi\u021bional din proteinele din zer care se coaguleaz\u0103 \u00een urma fierberii.<\/p>\n\n\n\n

Pentru 1 kg de urd\u0103 este nevoie de circa 10 litri de zer. Acest tip de br\u00e2nz\u0103 este mai pu\u021bin gras\u0103 dec\u00e2t ca\u0219ul \u0219i are o textur\u0103 sf\u0103r\u00e2micioas\u0103. Din urd\u0103 se fac pl\u0103cinte \u0219i gogo\u0219i umplute, extrem de gustoase. <\/p>\n\n\n\n

Br\u00e2nza proasp\u0103t\u0103 de vaci <\/h3>\n\n\n\n

\u021ai-am dezv\u0103luit deja \u00eentr-un alt articol cum se face br\u00e2nza de vaci de cas\u0103<\/a>, acest tip de br\u00e2nz\u0103 rom\u00e2neasc\u0103 cu tradi\u021bie bogat\u0103 \u00een cultura noastr\u0103 gastronomic\u0103. Acest tip de br\u00e2nz\u0103 se ob\u021bine din laptele integral de vaci, dup\u0103 ce laptele a fost l\u0103sat \u201ela prins\u201d \u0219i se \u00eencheag\u0103 \u00een decurs de c\u00e2teva zile.<\/p>\n\n\n\n

C\u00e2nd perlele de br\u00e2nz\u0103 s-au format, acestea se adun\u0103, se pun \u00eentr-un tifon \u0219i se las\u0103 la scurs. Br\u00e2nza proasp\u0103t\u0103 de vaci poate fi gras\u0103 \u0219i s\u0103rat\u0103 sau mai dulce \u0219i mai slab\u0103 \u00een gr\u0103simi. Ea poate fi utilizat\u0103 pentru cele mai diverse re\u021bete cu br\u00e2nz\u0103, de la pl\u0103cinte p\u00e2n\u0103 la pateuri. 

Fiecare tip de br\u00e2nz\u0103 rom\u00e2neasc\u0103 este str\u00e2ns legat de o anumit\u0103 regiune a \u021b\u0103rii, unde se produce \u00een mod tradi\u021bional. A\u0219adar, br\u00e2nza de burduf este asociat\u0103 cu Ardealul, \u00een timp ce ca\u0219cavalul este specific Moldovei. Aceast\u0103 leg\u0103tur\u0103 \u00eentre br\u00e2nz\u0103 \u0219i patrimoniul cultural al diferitelor regiuni subliniaz\u0103 \u0219i mai mult diversitatea produselor lactate rom\u00e2ne\u0219ti<\/a>.<\/p>\n\n\n\n

\"Branza<\/figure>\n\n\n\n

Re\u021bete tradi\u021bionale cu br\u00e2nz\u0103 rom\u00e2neasc\u0103<\/h2>\n\n\n\n

A\u0219a cum men\u021bionam anterior, aceste tipuri de br\u00e2nz\u0103 rom\u00e2neasc\u0103 sunt protagoniste \u00een multe re\u021bete tradi\u021bionale rom\u00e2ne\u0219ti. Aceste re\u021bete ofer\u0103 o imagine autentic\u0103 a buc\u0103t\u0103riei tradi\u021bionale rom\u00e2ne\u0219ti, \u00een care br\u00e2nza joac\u0103 un rol central. Iat\u0103 c\u00e2teva preparate tradi\u021bionale pe care trebuie s\u0103 le \u00eencerci!<\/p>\n\n\n\n

M\u0103m\u0103lig\u0103 cu br\u00e2nz\u0103 \u0219i sm\u00e2nt\u00e2n\u0103<\/h3>\n\n\n\n

Una dintre cele mai populare re\u021bete cu br\u00e2nz\u0103 rom\u00e2neasc\u0103 este cea de m\u0103m\u0103lig\u0103 cu br\u00e2nz\u0103 \u0219i sm\u00e2nt\u00e2n\u0103. Pentru a o prepara vei avea nevoie de: <\/p>\n\n\n\n

    \n
  • 300 g m\u0103lai;<\/li>\n\n\n\n
  • 1 litru ap\u0103;<\/li>\n\n\n\n
  • 200 g br\u00e2nz\u0103 de burduf;<\/li>\n\n\n\n
  • 200 g sm\u00e2nt\u00e2n\u0103;\u00a0<\/li>\n\n\n\n
  • sare dup\u0103 gust.\u00a0<\/li>\n<\/ul>\n\n\n\n

    Cum se prepar\u0103 m\u0103m\u0103liga cu br\u00e2nz\u0103 \u0219i sm\u00e2nt\u00e2n\u0103? <\/h4>\n\n\n\n
      \n
    1. Se pune apa la fiert cu pu\u021bin\u0103 sare.<\/li>\n\n\n\n
    2. C\u00e2nd apa \u00eencepe s\u0103 fiarb\u0103, se adaug\u0103 m\u0103laiul treptat, amestec\u00e2nd continuu pentru a evita formarea cocoloa\u0219elor.<\/li>\n\n\n\n
    3. Se las\u0103 m\u0103m\u0103liga s\u0103 fiarb\u0103 la foc mic, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 c\u00e2nd se \u00eengroa\u0219\u0103 \u0219i se desprinde de pe pere\u021bii vasului.<\/li>\n\n\n\n
    4. \u00centr-un vas de servit, se pune un strat de m\u0103m\u0103lig\u0103, urmat de un strat de br\u00e2nz\u0103 de burduf sf\u0103r\u00e2mat\u0103 \u0219i sm\u00e2nt\u00e2n\u0103.<\/li>\n\n\n\n
    5. Se repet\u0103 straturile p\u00e2n\u0103 la epuizarea ingredientelor, termin\u00e2nd cu un strat de sm\u00e2nt\u00e2n\u0103.<\/li>\n\n\n\n
    6. Se serve\u0219te fierbinte, ca fel principal sau garnitur\u0103.<\/li>\n<\/ol>\n\n\n\n

      Pl\u0103cint\u0103 cu br\u00e2nz\u0103 s\u0103rat\u0103 <\/h3>\n\n\n\n

      O alt\u0103 re\u021bet\u0103 \u00een care br\u00e2nza rom\u00e2neasc\u0103 este ingredientul principal este cea de pl\u0103cint\u0103 cu br\u00e2nz\u0103 s\u0103rat\u0103. Pentru a prepara acest produs de panifica\u021bie specific rom\u00e2nesc vei avea nevoie de urm\u0103toarele ingrediente: <\/p>\n\n\n\n

        \n
      • 500 g f\u0103in\u0103;<\/li>\n\n\n\n
      • 250 ml ap\u0103 c\u0103ldu\u021b\u0103;<\/li>\n\n\n\n
      • 25 g drojdie proasp\u0103t\u0103;<\/li>\n\n\n\n
      • 1 linguri\u021b\u0103 zah\u0103r;<\/li>\n\n\n\n
      • 1 linguri\u021b\u0103 sare;<\/li>\n\n\n\n
      • 400 g telemea de vac\u0103;\u00a0<\/li>\n\n\n\n
      • 2 ou\u0103;\u00a0<\/li>\n\n\n\n
      • 50 g unt topit.\u00a0<\/li>\n<\/ul>\n\n\n\n

        Cum se prepar\u0103 pl\u0103cinta cu br\u00e2nz\u0103? <\/h4>\n\n\n\n
          \n
        1. \u00centr-un bol mic, se amestec\u0103 drojdia cu zah\u0103rul \u0219i pu\u021bin\u0103 ap\u0103 c\u0103ldu\u021b\u0103, l\u0103s\u00e2ndu-se la dospit c\u00e2teva minute.<\/li>\n\n\n\n
        2. \u00centr-un bol mare, se pune f\u0103ina, sarea, drojdia activat\u0103 \u0219i apa c\u0103ldu\u021b\u0103, fr\u0103m\u00e2nt\u00e2ndu-se un aluat elastic. Se las\u0103 la dospit timp de 1 or\u0103.<\/li>\n\n\n\n
        3. Telemeaua se sf\u0103r\u00e2m\u0103 \u0219i se amestec\u0103 cu ou\u0103le b\u0103tute.<\/li>\n\n\n\n
        4. Aluatul dospit se \u00eemparte \u00een dou\u0103 p\u0103r\u021bi egale \u0219i se \u00eentinde \u00een foi sub\u021biri.<\/li>\n\n\n\n
        5. Pe prima foaie se pune amestecul de br\u00e2nz\u0103 \u0219i ou\u0103, acoperindu-se cu a doua foaie. Marginile se sigileaz\u0103 bine.<\/li>\n\n\n\n
        6. Pl\u0103cinta se pune \u00eentr-o tav\u0103 uns\u0103 cu unt \u0219i se unge pe deasupra cu unt topit.<\/li>\n\n\n\n
        7. Se coace \u00een cuptorul pre\u00eenc\u0103lzit la 180\u00b0C timp de 30-35 de minute, p\u00e2n\u0103 c\u00e2nd devine aurie \u0219i crocant\u0103.<\/li>\n\n\n\n
        8. Se serve\u0219te cald\u0103 sau rece, ca aperitiv sau gustare.<\/li>\n<\/ol>\n\n\n\n
          \"Placinta<\/figure>\n\n\n\n

          Cl\u0103tite cu br\u00e2nz\u0103 dulce \u0219i stafide <\/h3>\n\n\n\n

          O alt\u0103 re\u021bet\u0103 tradi\u021bional\u0103 cu br\u00eenz\u0103 rom\u00e2neasc\u0103 pe care ne dorim s\u0103 o \u00eencerci este cea de cl\u0103tite cu br\u00e2nz\u0103 dulce \u0219i stafide. Pentru a prepara aceste cl\u0103tite tradi\u021bionale vei avea nevoie de: <\/p>\n\n\n\n

            \n
          • 2 ou\u0103;<\/li>\n\n\n\n
          • 200 ml lapte;<\/li>\n\n\n\n
          • 100 ml ap\u0103 mineral\u0103;<\/li>\n\n\n\n
          • 150 g f\u0103in\u0103;<\/li>\n\n\n\n
          • 1 lingur\u0103 zah\u0103r;<\/li>\n\n\n\n
          • 1 praf de sare;\u00a0<\/li>\n\n\n\n
          • 300 g br\u00e2nz\u0103 dulce de vaci;\u00a0<\/li>\n\n\n\n
          • 50 g stafide;\u00a0<\/li>\n\n\n\n
          • 1 plic zah\u0103r vanilat;\u00a0<\/li>\n\n\n\n
          • 1 lingur\u0103 sm\u00e2nt\u00e2n\u0103;\u00a0<\/li>\n\n\n\n
          • unt pentru pr\u0103jit.\u00a0<\/li>\n<\/ul>\n\n\n\n

            Cum prepari cl\u0103tite cu br\u00e2nz\u0103 dulce? <\/h4>\n\n\n\n
              \n
            1. \u00centr-un bol, se bat ou\u0103le cu laptele, apa mineral\u0103, f\u0103ina, zah\u0103rul \u0219i sarea, p\u00e2n\u0103 se ob\u021bine un aluat omogen \u0219i fluid.<\/li>\n\n\n\n
            2. \u00centr-o tigaie \u00eencins\u0103, uns\u0103 cu unt, se toarn\u0103 c\u00e2te un polonic de aluat \u0219i se \u00eentinde uniform. Se pr\u0103je\u0219te cl\u0103tita pe ambele p\u0103r\u021bi p\u00e2n\u0103 devine aurie.<\/li>\n\n\n\n
            3. Pentru umplutur\u0103, se amestec\u0103 br\u00e2nza dulce cu stafidele, zah\u0103rul vanilat \u0219i sm\u00e2nt\u00e2na.<\/li>\n\n\n\n
            4. Fiecare cl\u0103tit\u0103 se umple cu amestecul de br\u00e2nz\u0103, se ruleaz\u0103 \u0219i se a\u0219az\u0103 pe un platou.<\/li>\n\n\n\n
            5. Se pot servi calde sau reci, pudrate cu zah\u0103r sau cu un sos de fructe.<\/li>\n<\/ol>\n\n\n\n

              Br\u00e2nza rom\u00e2neasc\u0103, cu varietatea sa de tipuri \u0219i re\u021bete tradi\u021bionale, constituie un element central al culturii gastronomice na\u021bionale. De la telemeaua s\u0103rat\u0103 la br\u00e2nza de burduf intens\u0103, fiecare tip de br\u00e2nz\u0103 are o poveste \u0219i o tradi\u021bie unic\u0103. Re\u021betele prezentate \u00een acest articol sunt doar c\u00e2teva exemple de feluri \u00een care br\u00e2nza poate fi integrat\u0103 \u00een bucatele rom\u00e2ne\u0219ti, oferind preparatelor o not\u0103 autentic\u0103 \u0219i delicioas\u0103. Indiferent de ocazie, br\u00e2nza rom\u00e2neasc\u0103 r\u0103m\u00e2ne un simbol al ospitalit\u0103\u021bii \u0219i al tradi\u021biei culinare de ne\u00eenlocuit.<\/p>\n","protected":false},"excerpt":{"rendered":"

              Br\u00e2nza este unul dintre cele mai vechi \u0219i mai pre\u021buite alimente din lume, iar Rom\u00e2nia nu face excep\u021bie. \u00cen inima…<\/p>\n","protected":false},"author":8,"featured_media":6092,"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-6091","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nBranza romaneasca: cele mai populare tipuri si retete traditionale<\/title>\n<meta name=\"description\" content=\"Tu stii care sunt cele mai populare sortimente de branza romaneasca? 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