In a cozy village tavern in Transylvania, I found myself seated at a rough-hewn table, surrounded by locals who shared stories with the ease of old friends. The tavern keeper, a jovial man with a hearty laugh, brought forth a wooden jug filled with ruby-red liquid. It was "țuică," a traditional plum brandy, made with care and passed down through generations. With a wink, he poured a shot and raised his glass, inviting me to do the same...
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