Romania is a beautiful country with lovely traditions and folklore. Each region of Romania has different traditions and cuisine. All ingredients and techniques of combining food make them diverse and delicious.
Transylvania region is presenting the cabbage soup, “balmus”, “bulz”, papricas, stew with smoked dishes and many more. “Balmus” is a great recipe that contains flour, cream, butter; looks like polenta (Romanian: mămăligă), but it has a sour taste. “Bulz” is another recipe that is similar to polenta and contains: bellows cheese, kaiser, bacon, a little bit of cream and a little bit of butter. The traditional bacon (Romanian: slănină) is the food that people will find in every season, being used for several dishes preparation. Most of the Transylvanian dishes use pork meat, vegetables, milk, cheese and eggs. To get the sour taste on soup the locals use vinegar or cabbage juice. They also use lard and stewed onions and a little browned flour (Romanian: rântaş) as a substitute for oil.
In Maramures region locals serve guests with goulash soup (Romanian: gulaș la ceaun), dumplings with vegetables (Romanian: colțunași cu legume), soup with corn and cheese, pancakes with cheese and greens. Homemade bread is cut only after locals make the sign of the cross on it. People from Maramures always invite visitors in their houses, because they are very hospitable. They serve them with their traditional brandy (Romanian: pălincă) and every meal can be eaten only after a pray.
In the region of Crisana travelers will discover unusual, but delicious recipes. Here visitors can try “Oxen on cabbage juice” a dish from 150 years. This recipe contains corn flour, cabbage juice (Romanian: moare) and oil. From the corn flour are made dumplings that boil in cabbage juice. Another old traditional dish is “Nudlic with poppy” which is prevalent in all regions under different names. This recipe contains: potatoes that are boiled, spiced, are minced and knead with the egg, flour, and oil. It looks like pastas and are serve with poppy and grated lemon rind. After a good meal it is time for something sweet such as sweets dumplings with nuts and jam (Romanian: colțunași, also known as “Tasche cu pegmez”). One of the most famous dishes is made from beef and pork meat with vegetables, prepared usually outside the house in a big cast iron pot (Romanian: bograci). The plate has a Hungarian influence and offers a great occasion for outside activities.
The traditional food of Oltenia is famous worldwide for its prepared in traditional pots made of ground. The most used vegetable in Oltenia is leek which is not as spicy as onion. In this area tourists can also discover and taste tasty pickles and sour soups. People from Oltenia promote a nourishing and very delicious meal. Cake with sour milk it is a local delicacy which is resembled with polenta and its served at breakfast or as a snack combined tomatoes, cheese or milk. Local food is spiced with horseradish, pepper, parsley and lovage.
Travelers that visit Oltenia need to taste the leek soup, leeks with olives, Oltenian stew. As a main dish visitors can try chicken ciulama with polenta, which looks like stew, and is made with flour, cream, spices, parsley, and chicken meat. The homemade sausages are famous because its delicious and unique taste.
People from Banat love well cooked food and a plentiful table. They are famous for their homemade cakes and this sweet desert is never missing from their houses. Beside all, Banat cuisine contains: noodles soup, paprika with potatoes, cooked cabbage with sausages, and crispy pastry. Sponge cake with poppy seeds, also known as “beigli” (a smaller sponge cake) is a great dessert for all kind of guests. Soups are made with homemade noodles and chicken meat. For a sour soup, people from Banat use lemon and put a lot of cream. Noodles are also use for sweet foods and are combined with cheese, nut, milk, poppy or cabbage.
Muntenia locals use for their dishes: fruits, vegetables, meat, fish, milk and pastas. Here travelers can eat Vegetable-Rice Soup, tripe soup, ciulama (traditional dish with mushrooms with sour cream). For a sour soup locals usually use borsch (Romanian: borș). To prepare all this good meals people use butter, oil and also lard. Colored sauces are made with tomatoes or broth. Tourists will also appreciate musaca, bird meat, chicken stew (Romanian: ostropel), stufat de miel and other recipes that include fish. Musaca is a cake with vegetables, ground beef and cream. Stufat de miel is a recipe made for Easter table and contains: lamb, vegetables, tomato paste and vegetable juice.
Dobrogea cuisine. Most of the recipes contain a lot of fish, venison, pork meat, bird meat and also beef. The locals use plenty of vegetables and fruits for a healthier life. Tourists can taste here salads combined with eggs, cheese and cream, Dobrogean pie, musaca, and plum soup. Basic preparations are serve with rice, vegetables garnish or pasta.
Moldavia region is known for its eye-catching places, but has also good dishes to be tried. All Moldavian foods are served in big plates and special combinations. Here dishes contain pork meat, beef, potatoes, cereal and cabbage. Polenta and the Romanian cabbage filled with ground meat, rice and spices (Romanian: sarmale) are always present on the table. The most popular dishes from this region are: chicken soup or borsch, pork barbecue, patties of beef and lamb, grilled marinated fish, dumplings (pieces of dough filled with jam, minced etc.) with fresh cheese, potatoes or meat. For all those who prefer lights and tasty food they need to try.
For a Romanian exclusive culinary experience travelers need to discover the Romanian tasty dishes, from each region, because all of them have different influences.