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The legend of Vlad Dracula is the most famous but there are so many compelling reasons to visit this lesser known gem in southeastern Europe. Romania’s medieval castles and painted monasteries are must-visits while its Carpathian Mountains and pastoral countryside offer much to adventure seekers and nature lovers. Vișinată and Zfinată are traditional Romanian alcoholic beverages made by macerating fruits in sugar and alcohol.
Until visiting Romania, I’ve associated polenta — a cornmeal porridge — as exclusively Italian. These days, polenta and Romania are synonymous to me.
Fetească Albă– The white Romanian wine variety that is also endemic to the region and easy to find. Used for both sparkling and still wines in Romania & Moldova. In Alberta, where Kylee and I grew up, there’s a fairly significant Ukrainian population. As a result, we’re no stranger to cabbage rolls. That said, the Romanian variety are much different. A great blog! I wanted to share some foods from two areas of the country. First, the south, Oltenia, (even if not given much credit in the food department), one can also find things in there for people who are not meat enthusiasts for its vegetable-oriented soups and foods. Leek soup is a big thing in there, also orache spinach soup, stinging nettle food, and garden patience* stevia* food. The soups are more sour in there. For meat lovers, besides the things said already, there is pork meat preserved in the jar with lard, over the w Topped with hot pepper and served with a side dish of ardei iute (hot pepper), it’s known not just for its intriguingly complex flavor palette but also for its rumored restorative properties, often hailed as a remedy after a night of indulgence.
Often enriched with cream and garlic sauce, Ciorba Radauteana carries a soothing yet vivacious flavor profile, providing a warm and revitalizing dining experience. 10. Ciorba de Burta – Beef Tripe Soup
Romanian desserts
From the same sacrifice of the pig, Romanians make a crunchy, salty starter called jumări. It’s made by frying bits of bacon and pig fat. Ciorbă de Burtă (aka tripe or belly soup) is one of Romania’s most popular traditional dishes. This is without a doubt the most popular soup on any restaurant’s menu and a beloved favorite of Romanians. The starring ingredient is tripe, or, cow belly. I have not tried it – everyone raves about it, but…. I haven’t been brave enough yet. One day soon, though. Traditional Romanian Food: Our comprehensive guide to Romanian dishes, Romanian drink (including popular Romanian wine varieties), Romanian Desserts including some favorite Romanian delicacies and the Romanian national dish.
This sweet cheese pie has a mild flavor, like most desserts of the region. Romanians love to use sweet urdă cheese in their desserts, which is somewhat reminiscent of cottage cheese. Urdă, granulated sugar, vanilla extract, and eggs combine to make this surprisingly light and popular dessert.Ciorbă Radauteana was first introduced in 1979 in a restaurant in Radauti. Created by chef Cornelia Dumitrescu, she was trying to find an alternative for those who were not fans of Ciorbă de Burtă. She managed to create a lighter, cheaper (but very tasty) soup. Romanian food is a mix of local Dacian traditions and foreign influences, mostly from ancient Roman, Turkish, Hungarian, and Balkan cuisines. Tochitura Moldoveneasca, hailing from the Moldova region, is a hearty stew, typically prepared with several types of meat, such as pork, sausages, and sometimes even liver, all simmered to perfection in a rich, savory tomato juice.
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