Romanian cuisine is the culmination of all the influences around the region. Traditional Balkan cuisine combines with Turkish, Austro-Hungarian and Moldovan/Ukrainian. These, as well as more ancient influences from when Romania was part of the Roman empire. In fact, Romanian is the only language in the region that is based on Latin. So if you speak Italian or Spanish you may find yourself being able to read and understand some Romanian too. Popular brands include Cotnari, Jidvei, Murfatlar, and Beciul Domnesc. As far as expensive and old wines are concerned, it depends on the supplier of each restaurant. 43. Țuică – Romanian Plum Brandy Production is simple. Take fruit of your choice (I like the sour cherry “ vișine”the best ). Add the same weight in sugar. Leave to ferment for a few days, then add vodka orȚuică and leave to mature for 100 days at room temperature. Then filter out the fruit and drink the beautiful colored liquid. In this dish, fish (commonly carp, but other types can be used) is layered with slices of onion, bell peppers, and tomatoes and then seasoned with salt, pepper, and sometimes paprika or other spices.

This phenomenal cheese is one of the tastiest foods we tried in Romania. Fresh, unpasteurized sheep cheese curds are cut into tiny pieces, salted and mixed by hand. The mix is then stored in one of two very specific containers. Topped with hot pepper and served with a side dish of ardei iute (hot pepper), it’s known not just for its intriguingly complex flavor palette but also for its rumored restorative properties, often hailed as a remedy after a night of indulgence. Romanians love to cookand good food has always been an important part of the Romanian culture. Traditional Romaniandishes are neither elaborate norfancy, but theyare verytasty and are generally liked by foreigners. And while the country may not be famous for the best street food in Europe, it surely is famous for for its great cafés and restaurants. Sweet versions: filled with fresh fruits (like cherries or plums), jam, or sweetened farmer’s cheese Don’t be surprised if you’re offered this at any hour of the day, morning or afternoon. It’s also common to have a shot or two of pălincă when arriving at someones home for the first time. You will get to know it as ‘natural’ because this is the only way they described it to us, trying to get us to drink at 10am, we accepted. VișinatăMămăligă is the Romanian word for polenta, a cheap and easy dish found worldwide. It’s a common side dish in Romania, accompanying tocănița or sarmale, among others.

Traditional Romanian cuisine goes way beyond meats and stews. Romanians like to dunk all sorts of fish in a combination of beaten eggs and cornflour, fry them, then serve them with polenta and garlic sauce. The process of smoking the bacon imparts a deep, woodsy flavor. At the same time, the paprika adds a touch of sweet and smoky spice, making it a savory treat enjoyed in thin slices or incorporated into a myriad of Romanian dishes to enhance its flavor with its rich, smoky notes. Romanian Soups 8. Ciorbe Papanasi, a cherished Romanian dessert, invites indulgence with its sweet, creamy, and slightly tangy flavor profile.I was pleasantly surprised to sample the perfect combination of sweet, sour, rich, and delicate in all of the traditional Romanian desserts I’ve tried. Between the sweet cheeses, carefully crafted layer cakes, and noodle pies (!?), there’s a little something for everyone. apple cake Hard-boiled eggs are added to the mixture before the loaf is wrapped in the lamb’s caul (fatty membrane) and baked in an oven. When cooked, the dish is sliced and enjoyed like meatloaf.