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Romania Cooking Romania

 
 
Area : 91699  sq.mi - Population 22600000 hab.
Romania

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Cooking Romania

 Gastronomy

Romanian cuisine is first of all country-style cooking, with a large amount of pork and soup. The speciality most often served is mamaliga, a type of corn polenta served with sarmales (meat and rice balls wrapped in cabbage leaves) or micis (small, grilled sausages made with minced meat and flavoured with garlic and cumin). Among other meal suggestions, you will find muschis (grilled pork), tocana (meat stew), varza (a spicy dish made with cabbage, rice, and meat) and Wiernerschnitzels (veal fillets covered in melted cheese). As a starter, you will mostly have ciorbas (fermented bran based soup to which bacon, potatoes and chicken are added) and vinete salatas (aubergine salad made with peppers, olives and chillis). Desserts are generally pancakes or cozonac (a type of bun stuffed with sultanas). You will also find a fair number of pizzerias, fast-food restaurants, cake and coffee shops and, on the coast, fish restaurants. The local drinks are tzuica (plum based brandy) and Romanian wines (pinot noir, chardonnay and cabernet sauvignon) which, along with the beer, are of good quality.