iiinova — where your digital self keeps evolving

Irina Georgescu @irinageorgescu.bsky.social · 20/06/2026

It looks wonderful. Enjoy your holiday, Lucy.

Irina Georgescu @irinageorgescu.bsky.social · 21/05/2026

Today at 6pm UK time, free Italian cookie class. I've teamed up with Domenica Marchetti to bring you news from Italy: regional cookies. I'll be baking one of her recipes while Domenica talks about the sweet regions of Italy. Free to join. Link here open.substack.com/live-stream/...

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Irina Georgescu @irinageorgescu.bsky.social · 17/05/2026

Culinary Tour in the Danube Delta. I'm organising one next year, in June. It's eight days, starting in Bucharest and going all the way to Crisan village and back. On the way, we'll explore northern Dobrogea and the charming Danube Delta. Eat, drink, visit, eat, repeat. Bookings opening soon, DM me.

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Irina Georgescu @irinageorgescu.bsky.social · 11/05/2026

I understand that. Ultimately, it’s about someone’s work and the people at the WP who are lucky enough to have kept their jobs after the events a few months ago. Their work is still judged mainly by readership, comments, and likes, rather than what B can do with an email he already has.

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Irina Georgescu @irinageorgescu.bsky.social · 11/05/2026

It’s usually behind a paywall. So creating an account is free, reading it is free. You can unsubscribe anytime.

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Irina Georgescu @irinageorgescu.bsky.social · 11/05/2026

I'm thrilled to share my @washingtonpost.com article about Romania's beloved murături (pickles and fermented ingredients) and our love for sour flavors in soups and stews. It includes a recipe for Mâncare de castraveți acri—gherkin stew with pork and potatoes. Free link below wapo.st/4np62cQ

wapo.st

How sour ingredients unlock a world of flavor in home cooking

Sour foods add a fresh, tangy edge that makes every bite memorable.

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Irina Georgescu @irinageorgescu.bsky.social · 11/05/2026

Judging at the Great Taste Awards in Dorset, so I took a walk after work in Shaftesbury. Gold Hill!

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Irina Georgescu @irinageorgescu.bsky.social · 10/05/2026

Ha! Ours in Transylvania is filled with mashed potato and caraway seeds. Hard to see in this video.

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Irina Georgescu @irinageorgescu.bsky.social · 10/05/2026

Oh, very nice idea to serve it with mackerel. Thank you.

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Irina Georgescu @irinageorgescu.bsky.social · 09/05/2026

This is the first one so I don’t know…Your holiday in Scotland sounds fantastic. Enjoy.

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Irina Georgescu @irinageorgescu.bsky.social · 09/05/2026

Try to find twarog cheese, even in Sainsbury’s or Tesco they have Polish aisles, mix it with some crème fraiche, toast caraway seeds, mix them in, add some salt if you’d like. Paprika too. 🤗

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Irina Georgescu @irinageorgescu.bsky.social · 09/05/2026

Transylvanian caraway potato bread. I’m trying to let people know about this cookery class I’m teaching at Divertimenti in London on June 11th: Transylvanian Cuisine and Paprika Masterclass. This is one of the many dishes you’ll make and taste. See here www.divertimenti.co.uk/products/tra...

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Irina Georgescu @irinageorgescu.bsky.social · 08/05/2026

I'll be hosting a Paprika Masterclass & Flavours of Transylvania cookery class at Divertimenti in London on June 11th. It's my first class here, so it feels particularly important. Here is what to expect on the evening (a feast!) www.divertimenti.co.uk/blogs/the-co...

divertimenti.co.uk

Guest Chef Takeover: Transylvania Flavours with Irina Georgescu

I invite you into the kitchen on Thursday 11th June to share a journey that’s deeply personal to me — a taste of Transylvania shaped by family, memory, and years of cooking and writing about this rema...

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Irina Georgescu @irinageorgescu.bsky.social · 31/03/2026

What do we eat at Easter in Romania? One delicious answer is Drob. Although it is traditionally made with lamb offal, I have a family recipe with mushrooms that my mum used to make for me when I didn’t like the lamb version. Discover its story here: irinageorgescu.com/easter-mushr...

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Irina Georgescu @irinageorgescu.bsky.social · 29/03/2026

Gifts for Easter In Romania, Easter is a little like Christmas. We exchange gifts, which can also include books. If you are like us, here are three about Romania's culinary story: Carpathia, Tava and Danube. Available worldwide, whether online or in bookshops, in English and other languages.

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Irina Georgescu @irinageorgescu.bsky.social · 24/03/2026

I wrote this recipe for BBC Good Food Magazine, and it’s one I’m especially fond of. In Romania, we love cooking with fermented vegetables, and these sauerkraut cabbage leaves are a perfect example of that tradition. Free recipe: www.bbcgoodfood.com/recipes/sarm...

bbcgoodfood.com

Sarmale (Romanian cabbage rolls)

Try one of Romania’s most beloved comfort foods, often eaten at celebrations. Leaves of sauerkraut are stuffed with smoky pork and rice, then slowly braised

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Irina Georgescu @irinageorgescu.bsky.social · 08/02/2026

Last Tuesday, I joined a panel at University College London as part of the Eating the Balkans series by UCL SSEES, where I spoke about Romanian cuisine. Read the article below and discover one of my favourite Romanian musaca recipes. irinageorgescu.substack.com/p/culinary-i...

irinageorgescu.substack.com

Culinary Infidelities

On Food and Identity Across The Balkans

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Reposted by Irina Georgescu

UCL School of Slavonic and East European Studies @uclssees.bsky.social · 30/01/2026

🔊 This event is now sold out in person, but you can still join us online to learn more about how food vocabulary in the #Balkans encodes millennia of indigenous evolution, alongside contact, borrowing, and contested belonging. 🗓️ 3 February at 5pm ➡️ www.ucl.ac.uk/arts-humanit...

Event poster for 'Eating the Balkans: Language, Cuisine, and Cultural Meaning in the Balkans' with an image of Balkan food.

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Reposted by Irina Georgescu

UCL School of Slavonic and East European Studies @uclssees.bsky.social · 22/01/2026

🔊 Due to high demand, this event will now be livestreamed online Join us for an exploration of how food vocabulary in the #Balkans encodes millennia of indigenous evolution, alongside contact, borrowing, and contested belonging. 🗓️ 3 February at 5pm ➡️ www.ucl.ac.uk/arts-humanit...

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Irina Georgescu @irinageorgescu.bsky.social · 30/12/2025

It's my pleasure to share two recipes with you for your New Year's Eve celebration. I've also included a brief story about pineapples in Romania, if you're intrigued by the subject. Free to access, so please share it. Wishing you a happy New Year. Link here substack.com/@irinageorge...

substack.com

A NYE Pineapple Dessert from Romania

Tort Diplomat de Ananas

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Irina Georgescu @irinageorgescu.bsky.social · 25/12/2025

Have a lovely Christmas sweet friend x

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Irina Georgescu @irinageorgescu.bsky.social · 01/12/2025

Link here irinageorgescu.substack.com/p/what-is-ro...

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Irina Georgescu @irinageorgescu.bsky.social · 01/12/2025

Is this prune stew with rice a contender for Romania’s National Dish? To celebrate Romania’s National Day, I’m sharing a dish that blends the sweetness of dried fruits and caramelised sugar, reflecting Byzantine heritage. But what is Romanian cuisine? Find the answer and recipe in comments.

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Irina Georgescu @irinageorgescu.bsky.social · 19/11/2025

Romanian cuisine unveiled: three essential cookery books. Cookery books as a gateway to Romania’s regional flavours. Three books, along with their translations in German, Dutch, Hungarian and Romanian, reveal how people cook at home, their daily dishes and their feasting customs. Time to order them.

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Irina Georgescu @irinageorgescu.bsky.social · 30/10/2025

Use shop bought filo and enjoy this pie in less than an hour.

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Irina Georgescu @irinageorgescu.bsky.social · 30/10/2025

A recipe for pumpkin pie from Romania, ready to be shared by you with friends and family. irinageorgescu.substack.com/p/pumpkin-ma...

irinageorgescu.substack.com

Pumpkin Magic

More than just a pretty decoration

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Reposted by Irina Georgescu

Jamie Schler @lifesafeast.bsky.social · 02/09/2025

I’ve spent weeks researching and writing this and it’s finally up - I share some truly odd, curious, often….horrifying (and utterly fascinating) food-related professions that thrived in 19th century Paris. Enjoy! jamieschler.substack.com/p/the-strang...

jamieschler.substack.com

The Strange and Curious Forgotten Occupations of Paris

A little French food history that might surprise you.

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Irina Georgescu @irinageorgescu.bsky.social · 27/08/2025

Dear Agata, I'm pleased you like it, and I hope you eat it within a few days. I don't think it will keep longer than that. Also, store it in the fridge.

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Irina Georgescu @irinageorgescu.bsky.social · 21/06/2025

A hitchhiker’s guide to the galaxy of jams, confitures and jellies in Romania. I am, of course, paraphrasing the famous book title, which is perfect for our intergalactic journey of preserving what’s in season: petals, fruit and flowers. Recipes here: irinageorgescu.substack.com/p/a-hitchhik...

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Irina Georgescu @irinageorgescu.bsky.social · 15/06/2025

Sunday Baking: Covrigi cu Șuncă, ham-filled bread loops. This recipe highlights the variety of loop breads found in Romania and is featured in the 'Danube' cookbook.

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Irina Georgescu @irinageorgescu.bsky.social · 11/06/2025

A beautiful morning here in Wales. Some of these roses will be turned into jelly soon. I’ll share the recipe with you in a new post.

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Irina Georgescu @irinageorgescu.bsky.social · 08/06/2025

Link here irinageorgescu.substack.com/p/lamb-soup-...

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Irina Georgescu @irinageorgescu.bsky.social · 08/06/2025

This Sunday, I’m sharing a captivating story about Curban, a feast and private ritual in the Christian Balkans, which I hope you'll find intriguing. It features a recipe for a comforting and healing lamb soup from Bulgaria. Link in the first comment.

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Irina Georgescu @irinageorgescu.bsky.social · 01/06/2025

Toast spread with curd cheese blended with honey and lemon zest, topped with fresh apricots and thyme. If you can’t find curd cheese (or twarog), use crème fraîche or farmer’s cheese. Also, instead of the sourdough toast, you can use toasted bagels, brioche or croissants.

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Irina Georgescu @irinageorgescu.bsky.social · 18/05/2025

Cornmeal, wild strawberries & sour cream? Read about this speciality from Moldavia, Eastern Romania here irinageorgescu.substack.com/p/cornmeal-a... where I explain this culinary tradition and provide a recipe for cornmeal cheesecake, called Alivancă, and strawberry compote called chisăliță (kisel).

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Irina Georgescu @irinageorgescu.bsky.social · 16/05/2025

Strawberry inspiration ahead of a post I’m writing about a culinary tradition in Moldavia (follow me to make sure you see it). This one in the photo is only half-traditional: strawberries, sour cream, ground pepper and fig balsamic vinegar.

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Reposted by Irina Georgescu

𝑈𝑟𝑏𝑎𝑛 𝐺𝑖𝑟𝑙 @urbangirl.bsky.social · 15/05/2025

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Irina Georgescu @irinageorgescu.bsky.social · 07/05/2025

I wrote a long email about this rich land between the Danube River and the Black Sea. Most of the photographs are from my visits there, where I explored local recipes and discovered the stories of different communities. I hope you'll love the tour. irinageorgescu.substack.com/p/between-th...

irinageorgescu.substack.com

Between the Danube River and the Black Sea: Dobrogea

Discover a little-known part of Romania

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Irina Georgescu @irinageorgescu.bsky.social · 06/05/2025

It’s a traditional filling and you can find it not only in the Czech Republic but Slovakia (used to be the same county until 1993), Hungary, Poland, Romania, Moldova, Ukraine.

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Irina Georgescu @irinageorgescu.bsky.social · 06/05/2025

Yes. We call them brânzoaice, from brânză meaning cheese. Or bucte. Or colaci.

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