Romanian Cuisine

Romanian cooking is rich, tasty and substantial, as befits a country were all food is still naturally grown, where fruits and vegetables follow their normal season, not like in the western countries where almost all food is genetic altered and everything taste the same. In autumn, their cellars are filled with potatoes, cabbage, vegetables, fruit; in winter they make meat preserves for the spring and summer months, while in spring and summer they make fruit jams and juice preserves for the whole year. Wine is never missing from the table and they always have a bowl of fresh hot cornmeal with the dinner. Cauliflower, gherkins, bell peppers, young watermelons or cabbage are pickled in brine or diluted vinegar, with carrots, celery, pepper, garlic or dill as spices. From the mountains, the sheepfolds and cattle herds supply milk, cream, cheese, as well as meat. It is an extension of this country's history and geography and stands out owing to its balance and taste.

Traditions in Romania are very old and well kept, and they start with the painted Easter eggs, fish roe salad, tripe soup and ends with the very famous stuffed cabbage. The Romanian cuisine is extremely generous in offering its products, the materials for which come from zones with various physical features. The hillside supplies potatoes, maize, but then also grapes and all sorts of fruit. All over Romania hunting and fishing provide cuisine with an impressively diverse raw material. All year round people store food to have from one season to another. So, what is Romanian cuisine? Why is it different from other unanimously praised and world famed cuisines? The difference Romanian cuisine makes resides first of all in its local specificity. From the plains it takes cereals, sugar beet, green peas, beans, carrots, cabbage, pimentos and tomatoes.