Romanian cuisine has touches of French, Greek,
Russian and Turkish influences. Pork is a favoured item though beef,
veal and chicken are also eaten. During the latter part of the communist
regime, there was a shortage of meat and meat products. Typically Romanian specialties include a range of soups made from fermented bran, bacon, potatoes and beef or chicken called ciorba. |
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Mamaliga, prepared from corn, is one of the
common foods in rural parts of Romania. Most rural households store corn in
large quantities to last for several seasons. Then they grind it to
prepare mamaliga. Sarmale is a spicy dish of cabbage leaves stuffed
with meat. Mititei is made of small grilled sausages perfumed with
aromatic herbs. Saramura is a fish specialty in the Danube Delta.
Pork served with potato is cotlet and a basic salad without greens
is very common. Romanians like a form of bacon known as slanina. Most Romanians have the main meal of the day in the evening. Drinking tea, pronounced chai, is common. Romanians enjoy good wine and the country makes excellent white and red wines from many of its famous vineyards. Tsuica, the local plum brandy, is often served as an aperitif. |
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