|A Culinary Journey|
A melting pot of influences
Romanian cooking is marked by its rustic origins, and has been shaped by the products of the soil. While the middle class has long looked to France and its cuisine for inspiration, the ordinary people have turned instead towards the East and Russia.
A melting pot of culinary influences, Romania reveals the imprint of Turkish culture, from gustari, or hors d’oeuvre, to desserts, particularly in the famous jams or dulceturie, not to mention the authentic Turkish coffee that is the end to every meal. Chili peppers and paprika are also widely used.
The Danube delta provides Romanian tables with fish… and caviar. River carp and crayfish, stews and game dishes are all staples of the Romanian menu.
|On the traditional menu|
consisting primarily of vegetables marinated in oil, cheese and salami
Mititei or Mici
Romanian cooking uses a lot of sour cream and fresh cream. It is a rich cuisine, heavy in butter, shortening or melted lard.
When it comes to beverages, tuica, a plum eau-de-vie, is often drunk at the beginning of the meal. The vineyards of Murfatlar produce dry red wines, while those of Tirnaveni, Cotnari and Dragasani make Riesling and Traminer-style whites.
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