Diversity is the word that may characterize Romania. Landscape diversity, ancient history and traditions, each historical region with its own history fingerprint also resulted in a diversity in gastronomy. You will be surprised to learn how diverse and distinguish people from the historical Romanian regions prepare their food and our web-site Gastronomy section will try to reveal you that. Also, in this section we will try to reveal some old traditional recipes and you will also discover that in Romania when cooking becomes an art, eating is a pleisure !
Each historical region has its specific cuisine. It is told that the Moldavian cuisine is the most sophisticated one. All the time the guests are entertained with the delicious chicken soup, with scrambled eggs mixed with cheese or with the famous „ hem to waist”.
Along the Danube, across the Romanian Plain up to Carpathians lays Walachia famous for the feasts given by the Walachian kings for their guests. The Walachian cuisine is very much influenced by the French gastronomy. Thereby, except the main dishes based on vegetables and meat, very appreciated is the soup of lovage, nettles, beans, mushrooms and chicken. For example, the roast chicken with quince or apricot, or the roast duck with olives is among the favorite ones.
Another historical region, Oltenia is known for the spicy dishes. The Oltenia dishes are very simple and they usually come with chilly pepper, radish or leeks, but the famous dish are the Oltenia sausages, a mixture of pork and beef in equal quantities with garlic and pepper smoked for 2 hours.
The Banat region located on the western part of the country has been influenced by the Serbian cuisine and is characterized by very interesting combinations: sweet with chilly. If Scheherezade should talk about the Banat cuisine, she should need at least 2,000 nights.
For a foreigner to understand the Transsylvanian cuisine, should imagine the taste of a piece of smoked bacon with onion and fresh baked bread together with a plum brandy glass of palinka. This is the kind of food that should get it right for someone exploring the North Pole.
The inhabitants are well known for the clean households and for the dinner that always ends with dessert chosen from a long list.
The Transsylvanian soup, well known in Romania is made of peas, slices of bacon , garlic, tomatoes and parsley. This soup tastes better eaten with a wooden spoon.
Dobrogea is the region between Danube and the Black Sea and where the gourmands are spoiled with a lot of aromas , perfumes and tastes belonging to the Romanian cuisine with influences from the Greek, Turkish, Bulgarian cuisine.This region is very famous for the tripe stock , a good remedy for big head and made of beef tripe very well cleaned and boiled in hot and saulty water with carrots, onion, garlic and pepper. Ir is served with vinegar and sour cream.
Also, Dobrogea is well-known for the delicious cakes made of a lot of walnuts and honey and the Turkish coffee.
Danube Delta is heaven on earth for birds and fish and famous not only for that, but also for the fish dishes cooked here. A lot of tourists are impressed by the exotic landscape and by the fish dishes prepared by the locals.
In a huge cauldron supported the noose over the fire, boil water with vegetables, then add small fish of different species (even 10-15 species). The liquid is strained and fish are discarded. Large chunks of sturgeon, carp or pike are then cooked in the soup. Meanwhile, prepare a brine, fish fried on hot coals and salt water.
You eat separately the fish soup with a wooden spoon and after that the fish chunks either with pepper, or garlic.
