romanian cuisine
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Romanian Cuisine.

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Presentation Transcript
The central characteristic of the Romanian cuisine is its great variety. It is a cuisine influenced by repeated waves of different cultures: the ancient Greeks, the Romans, the Saxons, the Turks and the Slavic people and of the Hungarian neighbours. All of these influences gradually blended into the varied and delicious Romanian culinary tradition.
  • The main ingredients used by romanians are meats such pork, chicken, beef and lamb, fish, vegetables, dairy products and fruit.
  • Quite different types of dishes are sometimes included under a generic term as sour soup, meat stew or salad. Those can be cooked in hundreds of different combinations.
  • A traditional Romanian meal may include: appetizer, soup, main course and desert.
Wine is the preferred drink, and it has a tradition of over three millennia. The Romanian wine is currently the world's 9th largest wine producer.
  • Romania is the world’s second largest plum producer and as much as 75% of Romania's plum production is processed into the famous palinca, a plum brandy obtained through one or more distillation steps. Palinca is a traditional appetizer.
soups and sour soups

Clear noodle soup

with chicken broth

Clear dumpling soup

with chicken broth

Vegetable sour soup,

with or without meat

Tripe sour soup

Meatball sour


Fish soup

(specific style of the Danube Delta)

main courses

Roasted and peeled eggplant, chopped onion, salt, mixed

with oil or mayonnaise

Minced boiled vegetables with meat mayonnaise and a dash of mustard

Vegetable stew or cooked

vegetable salad

Polenta with cheese and cream

Stuffed bell peppers

Stuffed cabbage rolls

Grilled minced-meat rolls

Lamb haggis made of minced organs

Pork fat

Garlicky sausage

Polenta with carp in brine

Potatoe stew with pork



A kind of doughnut made from a mixture of sweet cheese, eggs, and semolina, boiled or fried.

Thin pancakes

filled with chocolate,

white cheese or jam.

Romanian potatoe pie

Traditional holiday sweet bread filled with walnuts, poppy seeds or cream cheese

Crumb in milk with fruits

Bird's milk

vanilla custard garnished with "floating islands" of whipped

egg whites

Mixed with sugar and walnuts

often decorated with candy and icing sugar