Romanian Traditional foods that you will fall in love with

Romanian Traditional Foods

Romanian gastronomy, as much as culture, mirrors, through each dish, the fascinating history of the country. Since ancient times, the Romans have been involved in hunting, agriculture and animal husbandry. That is why, in the traditional cuisine of these places, we find products in a wide range, from vegetables and dairy to meat.

The domination of other peoples, as well as the migrations that have taken place over time, have allowed Italian, Turkish, Balkan, Serbian, German and Balkan influences to permeate the dishes of these places. Thus, on the tables of the Romans appeared “ciulamaua”, “musacaua”, stew, pots of all kinds, pilaf but also desserts such as “baclava”.

Let’s not forget about the role played by the Romanian Orthodox Church. This, through the great feasts it has celebrated, has contributed to the gastronomic diversity of this territory.

Romanians love their food. Will you, too?

The fact that the Romanians love food is no longer a secret for anyone. We can spend hours and hours choosing the ingredients for the food and cooking it. To all this, we can add the fact that we like to be good hosts for those who come to our doorstep. In addition, food helps us socialize.

We prefer meat and it should be as fatty as possible. Many peasants still raise animals on their own farms to provide their own food. In the villages, bread is kneaded in large wooden trees.

In this category, we include both the dishes we eat in our daily lives and those eaten on various holidays. Meat, milk, cereals, vegetables, all are to the taste of the Romanians and not only. A special place among the appreciated delicacies is occupied by pies, sweets, homemade sweets in general.

What about mamaliga?

Peasant farmers have replaced bread with it since pre-industrial times. And as there are many superstitions among the people, the mamaliga has not escaped either. It is said that it is not good for dogs to eat hot mamaliga, because there is a risk of rabies.

Mamaliga is similar in some ways with Italian polenta but it differs in that it has a less soft consistency.

Romanian Traditional Foods is a wide subject. Therefore, it is worth to treat it in detail and to talk about the specifics of each region:

The cuisine of Ardeal

The cuisine of Ardeal is characterized by sweet garnishes, soups with “rântaș” and sauces thickened with flour. Sweet paprika is a particularly popular condiment in dishes from Transylvania. Soups and broths are rarely cooked and are replaced by soups soured with yoghurt. Beef soup with noodles is delicious, as are bean and lettuce soups.

Among the soups, potato soup and potato soup with pork stand out.

Of course, it’s a shame to arrive in Transylvania and not taste the famous cabbage à la Cluj. It will be to your taste for sure. As for desserts, you can indulge in pancakes with a variety of fillings.

Ardeal is proud of its drinks. In this area, ‘’țuica” is stronger than in other regions of the country. It is prepared using fruit such as plums, peaches and apricots which are left to ferment. It is a must on festive tables. Consumed in moderation, it regulates cholesterol levels and reduces the risk of heart attack.

Moldovan Cuisine

Moldovan cuisine is famous for its pies. With cabbage, meat or mushrooms, they are all particularly tempting. Of course, we can also satisfy our hunger with stews and various soups, each tastier than other.

Poultry meat is the star of the main dishes. During non-fasting periods, lard is used instead of oil.

Have you arrived in Moldova and are thinking about desserts? The options are numerous. From the famous “cozonac” to “învârtita”, a thin sheet cake filled with walnuts, temptations are at every turn. Watch your figure.

Rum and wine are the drinks that are at pride of place on Moldovan tables. And not only at festive meals.

Dobrogea area – a fish lover’s paradise

The Romanian Traditional Foods of Dobrogea is, by far, a fish lover’s paradise. Traditional recipes from these places are hundreds of years old.

In the period immediately following the First World War, when the resorts on the Black Sea experienced a rapid development, the cuisine of the Dobrogea underwent many transformations. This is how the influence of the greatest European gastronomies makes its presence felt. The assortment of local dishes is enriched and their flavor is quite special.

In terms of snacks, particularly popular in this region are fresh vegetables. These are eaten as salads, accompanied by cheese, eggs and cream.
Basic dishes are usually eaten with pasta or rice or vegetable side dishes.

A peculiarity of the gastronomy of Dobrogea is the frequent use of syrups, raisins and nuts. The explanation is Turkish influences.

It is also necessary to talk about the desserts of Dobrogea. Here, too, the presence of Turkish influences can be felt. If you haven’t tasted the famous baclavale yet, it’s time you did.

You have certainly heard about the wines of Murfatlar. They are the pride of Dobrogea. In fact, wine is a traditional drink in Dobrogea. The first references to wine-growing in these places were made by the poet Ovid, years before our era.

Muntenia and Oltenia gastronomy

It is fair to talk about the Romanian Traditional Foods of Muntenia and Oltenia. Here, the food has many French and Turkish influences. This is why cheese, fish, pork, poultry and vegetables are particularly popular in Oltenia. When you come to this area, it is worth savoring the leek and stevia soup. Real delicacies and excellent food for fasting periods.

In Muntenia, borsch is used to sour soups. This region is the home of tuslamale and belly soup. Of course, you can also enjoy other goodies: lamb stew, bird oysters, stews and baked fish.

In this area, wine is particularly popular. This is obvious when you consider that the climate allows the growing season to be extended to 185 days.

Let’s fill our plates in Transylvania too. In these places, we are lured by tarragon soups, smoked pork, savory pies and stews. In the region, people like to drink palinka, which is based on fruits such as blueberries, plums, quinces, pears, cherries, mulberries, quinces, apples or sour cherries. The wood used to light the firewood for the preparation of this drink is also important. Beech wood is the most suitable.