The romanian kitchen comes from the Balkan kitchen and date the neighbourhood, endures Russian and Turkish infuences. The plate for excellence is the several types of
soup(ciorba de vacuta, ciorba de to perisoare, ciorba to the grec), mamaliga, flavored cream and cheese.The traditional plates of meat are the
mititei, cooked to the grill; the
sarmale, cooked to along and served with tomatoes and cream.
Other plates are musaka, that is the meat, tomatoes and eggplants disposed to layers cooked to the furnace; “ghiveci”, the cut verdure most fine;
"pastrama", the meat of ox or filled with smoke pig. Cooked eggplants and make you with “maioneza” (eat themselves fredo). A lot practiced is the fish, thanks to the abundance of water course, between which the Danube, that it can be prepared in various ways between which cooked in soup, cooked with oil and tomato, marinata, filled with walnuts. Rich also the series of the cheeses, between which: the
"branza de burduf",
"urda", sweet ewe's milk cheese and the white man, the “cascaval” similar to the pressed cheese.
It varies is the pastry shop for all the festivities are worth
pie with apples (with jam of apples),
pie with cheese,
baclava (with walnuts and apples), the sarailie (with almonds and apples), papanasi (with cheese and jam and sauce) the jam, mostarda sweet of fruit, is the symbol of the hospitality romanian. The cataif, of Turkish origin, is one paste with tritate almonds, to caramellato half baking cosparge of of vaniglia; cold is consumed. Similar to our panettone it is the cake of Been born them,
the pound cake, that it comes enriched with seeds of poppy and walnuts.
The typical and preferred drink from the Romanians is the
"Tuica", of plums, drink above all like aperitif, and that it can be to high alcoholic grade, between the 60-70 ' degrees; they follow the drink (beer) and
wines. The wines are of optimal level. Between the white men they go remembers the Cotnari , the Tirnaveni and the Dragasani (buckets), the Riesling, the Traminer, the Moscato; between red and strong the Dealul Sea, Minis and Murfatlar. Numerous they are the mineral waters from table. The coffee is of rule served to the Turk; and it is found alone in the great cities, the expressed one; the Romanians prefers the tea , drunk in every hour. Between the superalcoholic pleasant it is the
Milcov cognac.
