Romania is a country f a rich gastronomy that also varies a lot depending on the region. Here the tourist can choose without any problems the international cuisine as well. But the main attraction is represented by the traditional dishes, form the soups flavoured with acids in different ways to the meat and vegetable specialties. A reason for the Romanians to be proud is their wines nad their traditional alcoholic drinks, tuica and palinca.
Moldavia – Any Moldavian meal, rich in meat, sauces and very fat cream, has also fresh vegetables picked from the peasants’ gardens. Borches are delicious, due tot the fact that they are made sour with the wax cherries and green grapes. Here you will experience “chisca”(kind of sausage prepared with swine entrails), but also the pig meat jelly, the ragout with beans and the headed cabbage. All these dishes have a special taste in Moldavia being made after old receipts, continuosly improved.
Muntenia and Oltenia – the food in this part of the country is rich in spices. The Oltenia sausages are famous all over the region, being prepared from a mix of cattle and swine meat, garlic, pepper and salt. The soups are me sour sauerkraut brine or tomato juice and are refreshed with the help pimpernel and lovage.
Transylvania – in Transylvania, the local people prepare the well known smoked lard bacon, the roast steak made on the disk, the spinach and the cream of Sighisoara. To all these dishes rich in sauces and grease they add tuica and horinca, but also the Transylvanian pies, baked in fat, full of cream, sugar and dill. This region offers a great variety of over 50 cakes, too.
Dobrogea – Greeks, Thracians, Persians, Turks, all passed by Dobrogea to eat a sea gudgeon or to drink a tuica. Cattle stomach soup and fish dishes are always on the table here. On the fall, the fish dishes supremacy is shadowed by the young wethers prepared in various ways (stews, joints roasted on the spit).
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