UNIVERSITATEA ”SPIRU HARET”FACULTATEA DE

PSIHOLOGIE ȘI ȘTIINȚELE EDUCAȚIEI

Nădlac

Titular de disciplină
Conf.univ.dr. Sebastian CHIRIMBU
Student
Ilieș Claudia - Steliana
IFR, anI, gr.III
 Nădlac is a town in western Romania, Arad County. It's the city where I grew up.
A former part of the town lies across the border with Hungary; this village is called
Nagylak. An international border town, Nădlac is the main border crossing into
western Romania from Hungary. It is also a centre of the Lutheran Slovak community
in Romania. Situated in the western part of Arad County, 50 km from the county
capital, at the western border of Romania, Nădlac is the main entrance gate from
Western
Europe.

Nădlac was first mentioned in documents in 1313 when it was known as Noglog.
The town's name in Hungarian language means "big place". The Romanian and
Slovak names derive from that.

Archaeological excavations have brought to the surface traces of existence of the

Dacian-Romans. Throughout times Nădlac, a castle with wooden and soil fortification,
was invaded by the Tartars, was held by János Hunyadi, and was donated to the

The center of city

commanding officers Gyorgy Istvan and Dmitar Jakšić who laid the foundation of
a new fortification. It was also ravaged several times by the Turks, and was razed to
the ground by the rebels led by György Dózsa. It was, however, rebuilt every time. In
1685 the town was conquered by the Austrian royal army and was integrated in the
border disposition of the Mureș valley.
 The school
One of the most important moments in the history of Nădlac took place in the
early 19th century, when the colonization process of the Slovaks started. This
nationality has contributed to a great extent to the development of the settlement.
The food
The most famous is Nadlac salami - which has a recipe protected by law. The
recipe for smoked homemade salami is a hundred years old.The salami recipe was
first written in the 16th century in the German territories, being taken over with
passion and occupation by the locals. The preparation of spicy Nadlac salami is a
special and quite laborious one. The raw material must be fresh and quality, as well as
the spices, which do not only have the role of preserving the salami and giving it that
wonderful color. The main spice is homemade red paprika, but you should never miss
a little garlic, mustard, pepper, cumin, salt and sugar. The multitude of spices is mixed
with mature pork, which must be finely chopped beforehand. The filling process of
the mats follows, which must be done carefully and diligently, because during the
maturation period of the salami, 40% of the initial amount is lost. During the
maturation process, the salami is smoked with hard sawdust, to ensure its natural and
uniform drying.

Salam de Nădlac