Tag: Romanian cuisine
Transylvanians are connoisseurs of food and if you are a foodie, you are bound to enjoy Transylvanian cuisine. Their meals always end with a lovely dessert, chosen from a list of extraordinary cakes. If you were to understand what a Transylvanian typically likes to eat, you would need to think of the taste of bread, eaten hot from the oven, with a piece of smoked lard or bacon and an onion, washed down later with a glass of palinca (a fruit brandy generally made from prunes).
Restaurants in most towns generally offer only local cuisine – this is not really a matter of concern since it closely resembles West European food. Bucharest, the capital, has a variety of international cuisines – Mediterranean, French and Chinese. You’ll also find the familiar, international fast-food chains here.
Romania is famous for its delicious, hearty soups. Meatball soup (ciorba de perisoare) and a vegetable soup with the option of added meat (ciorba taraneasca) are very popular. There’s also tocanita, a filling meat stew flavoured with onion and spices and ghiveci, cooked with over twenty vegetables. You could also try sarmale, a Romanian speciality of sauerkraut rolls, filled with minced meats and rice and seasoned with spices. Tuica, or plum brandy, is usually served with appetizers.
Romanian cuisine is an intriguing combination of the familiar and the new – a mix of flavours from Austria and France, with a little bit of the Orient thrown in. The influence of several cultures through history is apparent – Greek, Roman and Saxon from the west, Turkish from the east and the neighbouring Slavic countries.
If you’re in the mood to snack, Romania serves up a host of street food options. There are covrigi or warm pretzels, lango?i, a sweet or savoury pancake, gogo?i (doughnut coated with powdered sugar) and spicy, sausage-shaped meat patties called mici.