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Romania Cuisine is a blend of the influences of the various foreign races that had once inhabited its soil and even continues to do so till date like the Germans and the Hungarians who live in the western and and middle parts of Romania. With the Turks came baklava, meatballs and stuffed vine leaves rolls into Romania Cuisine. Tatziki and musaka were introduced into the food habit by the Greeks. Placinta, a type of pie, is an ancient dish from the Dacian-Roman period.
The Romanians are fond of eating and the Romania Cuisine reflects the taste of the people. Their diet is rich in cholesterol and fat. Beef, pork,fish,lamb,fruits,vegetables and dairy products are the chief ingredients of the cuisine of Romania. Tuica,a plum brandy, is a traditional drink. People also relish drinking wine.
The rural people of Romania, raising and rearing their own poultry, indulge in a diet that is formed of fresh ingredients. The typical menu of the city dwellers in Romania usually include, apart from the main course, a number of appetizers,soup and dessert.
One can divide Romania cuisine based on regional differences. For example, the specialty of Transylvanian is its spices and sweetened sauces, that of the Moldavian dishes lie in their traditional use of sour creams, and the Oltenian cuisine's in its delightful soups and spicy dishes. Romania Cuisine also varies as par seasons, such as, plentitude of vegetables and fruits in summer and pork based recipes in winter.
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