ROMANIAN RECEIPES. We are inviting you to taste the Romanian traditional cuisine. We will be your hosts and we will prepare “cozonac”, “sarmale” and “mamaliguta”.
Traditionally, mămăliga is cooked by boiling water, salt and cornmeal in a special-shaped cast iron pot , called ceaun or tuci. When cooked peasant-style and used as a bread substitute, mămăliga is supposed to be much thicker than the regular Italian polenta to the point that it can be cut in slices, like bread. When cooked for other purposes, mămăliga can be much softer, sometimes almost to the consistency of porridge . Because mămăliga sticks to metal surfaces, it can be cut with a string into slices, and is eaten by holding it with the hand, just like bread would be.