A authentic vacationer practical experience also will involve attempting regional foods and beverages and Romania’s offer you is diverse and mouth watering (whilst not the healthiest, some could say).

Romania is much more than beautiful tourist attractions and normal landscapes, and those who want to have a actual Romanian expertise also have to consider some of the neighborhood dishes and beverages. And never stress: there are loads of mouth watering dishes to select from, starting up with the appetizers and continuing with soups and the popular mici and sarmale, and the sweet bread cozonac.

To get started your working day (or your meal) like a Romanian generally indicates possessing chilly cuts, area cheese or jam on your plate. There are a great deal of choices for breakfast, appetizer or just a sandwich, and a truly tasty one particular is zacusca – a vegetable unfold very common in Romania, mainly made of roasted eggplants, sautéed onions, tomato paste, and roasted red peppers. Romanians prefer to eat in on bread (and a slice of freshly baked bread with zacusca is certainly one thing value seeking).

One more meals that goes nicely with freshly baked bread is salata de vinete (eggplant salad), which is also a vegetable dish designed of roasted eggplant, onions, salt and oil. Some also include mayonnaise for a change of taste. Then, if there is still a further slice of bread still left, put some fasole batuta on it. This is a further usual food stuff that most Romanians adore. This dish is traditionally served with fried onions as a garnish so greater consume it as a starter than early in the morning.

The listing of try to eat-like-a-Romanian appetizers (or breakfast ideas) also consists of chilly cuts and cheese. What most Romanians would propose in this feeling are the neighborhood Salam de Sibiu (Sibiu Salami), which in 2016 was registered as a “guarded geographical indication” (PGI) product or service in the EU, many varieties of neighborhood cheese these kinds of as telemea (a white, salty cheese), branza de burduf (cheese ready from sheep milk with a potent style and semi-gentle texture), and urda (a delicate, white type of cheese), and domestically-built jams.

Then, there is the principal training course dishes that Romanians just adore: sarmale (picture below) and mici. These two are particularly preferred among the locals, who consume them as often as they can. Sarmale, ­which, in short, are a combination of rice and minced meat rolled in cabbage leaves, are commonly cooked for huge activities (social or spiritual) these as Christmas, Easter, conventional weddings or major family meals, although the mici (quick sausages without casings) by no means skip from barbecues. Sarmale are ordinarily served with very hot pepper and bitter product (but some locals also like to provide them with refreshing garlic) though the mici are basically eaten with mustard and bread.

Sarmale served with polenta Photograph: Shutterstock

Romanians also like smoked pork (predominantly ciolan afumat), and they usually like to try to eat it following to varza calita (steamed cabbage – which is also served with sausages, duck or pork ribs) or fasole (beans – which is turned into a star key study course when served with sausages). Then there’s mamaliguta (polenta), which basically goes with virtually anything, from dairy products to sausages, meat stews or sarmale. But there’s also a unique dish called bulz, which is a mix of mamaliguta, bacon and cheese (telemea or branza de burduf) baked in the oven and served with bitter product and a fried egg on top rated.

Another well-known dish is drob de miel (lamb haggis) – recipe listed here. On the other hand, this one particular is generally cooked for Easter so make confident to test it if you have the likelihood to devote Easter in Romania. A further dish to check out is piftie (inferior elements of the pig, such as the toes or the ears, spiced with garlic and served in aspic), which is mostly served at the Christmas desk.

People feeling like taking in a little something lighter or conclude the working day with a soup, there are lots of decisions in Romania. Having said that, in addition to the standard vegetable or chicken soups, the locals’ favorites consist of ciorba de burta (tripe soup) – recipe in this article, soured with bitter product or vinegar and served with incredibly hot pepper, and ciorba de fasole in paine (a soup with baked beans and bacon served in a specific bread), which is a little something 1 must undoubtedly check out for a unique knowledge. Some thing else to try even though traveling to Romania are the fish soups cooked by the locals of Danube Delta – they are mouth watering!

And then there’s the dessert. There are pancakes and numerous sorts of cakes to check out, but, identical to the appetizers or the key program, the Romanians have their favorites. One particular of them is the papanasi (a variety of doughnut served with fruit syrup or jam and sour cream) – recipe below, the sweet bread cozonac (picture underneath)recipe listed here, which the Romanians usually prepare dinner and take in about significant religious holidays these types of as Christmas or Easter (but also for big spouse and children meals or important particular occasions these kinds of as standard weddings), and the standard Easter dessert pasca (a cake with a sweet cottage cheese filling at the centre).

Cozonac Photo: Pixabay.com

Nonetheless, there’s nevertheless another dessert that Romanians like: coliva, which is designed of boiled wheat blended with sugar and walnuts, commonly decorated with compact parts of chocolate, candy or icing sugar. On the other hand, do not ask for coliva at eating places as this dessert is served at funerals or memorial ceremonies, or other specific religious situations. The Romanians who continue to hold traditions choose the coliva to church for the monks to bless it and then give modest portions to other individuals attending the religious ceremony or just passing by the street. In Romanian, this is named pomana.

Other desserts to check out in Romania include things like branzoaice (delicate cakes crammed with cheese from the area of Moldova), cornulete (tiny pastries crammed with jam, Turkish delight or a mix of cocoa and walnuts), and placinta cu mere (apple pie).

When it arrives to beverages, a conventional Romanian alcoholic consume is tuica (plum brandy). Generally served just before meals, this is a regular spirit ready from plums that is made up of a high volume of alcohol (up to 45%). Other spirits that are created from other fruit or from a cereal grain are termed rachiu, but there is also the palinca, which is even stronger than tuica. And there are also the community wines, which are truly worthy of a attempt. Romania is one of the largest wine producers in the globe and the community wine sector has strongly produced in the latest yrs.


The Romanians definitely like to consume and a typical meal typically features appetizers, main class, and dessert. And the portions are usually large. So, if you are invited to a Romanian family members meal be prepared to take in a large amount. Also, try out not to refuse the meals or consume presented to you since the Romanians are likely to take it individually and assume that you do not like what they’ve cooked.

Most food items, this sort of as zacusca, the eggplant salad, the soups and other key study course dishes, the cozonac or pasca can be ordered at eating places or purchased from supermarkets but the finest are (of class) the ones cooked by the locals.

While these dishes are usually cooked pursuing the same “basic” recipe, the last outcome can fluctuate from area to area. For instance, sarmale arrive in different dimensions in Transylvania or Moldova, and the filling may well also range a small. However, don’t fear, as the style is still excellent, regardless of the location.

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(Opening image: Shutterstock)