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Pască is made from a sweet bread dough that is shaped into a round form, often with raised edges. Inside this dough, a filling made of sweet cheese (similar to cottage cheese or ricotta), sugar, eggs, and sometimes raisins or zest is added. The cheese mixture is akin to a cheesecake filling, making the dessert a combination of sweet bread and cheesecake. Cozonac is a traditional Balkan dessert that is found in Romania and in nearby countries. It’s a common addition to the table during Christmas dinner, but you can occasionally see it other times throughout the year as well. Traditional Romanian cuisine goes way beyond meats and stews. Romanians like to dunk all sorts of fish in a combination of beaten eggs and cornflour, fry them, then serve them with polenta and garlic sauce. READ NEXT: 15 Fun and Interesting About Romania You Probably Didn’t Know Ciorbā de Perisoare(Meatball Sour Soup)
Topped with hot pepper and served with a side dish of ardei iute (hot pepper), it’s known not just for its intriguingly complex flavor palette but also for its rumored restorative properties, often hailed as a remedy after a night of indulgence.
Sometimes you can find them with a creamy filling, sometimes just plain with a little powdered sugar over the top. These traditional desserts can be found in local bakeries or supermarkets. In this dish, fish (commonly carp, but other types can be used) is layered with slices of onion, bell peppers, and tomatoes and then seasoned with salt, pepper, and sometimes paprika or other spices. This pork dish is stewed with delicious tomato sauce, garlic, and herbs. Then, it is served with soft polenta. But you do not have to travel to Romania around Christmas to have it, as it is a regular on the menus of many places to eat in Romania. 20. Tocana – Romanian Stew
Therefore, to ensure you are not wasting any opportunities in a restaurant, this Romanian food blog post contains the best traditional dishes and drinks you can’t miss while visiting Romania. Romanian Appetizers 1. Zacusca – Eggplant And Red Pepper Preserve In the context of food, if you mention “Pomana Porcului,” you’re referring to the array of dishes made from the pig during this feast, which can include sausages, “sarmale” (cabbage rolls), “tochitura” (pork stew), and many other pork-based dishes.
Visit the main tourist street of any major Transylvanian city, and you’re sure to find plenty of storefronts selling covrigi. White beans are boiled, then mashed with olive oil, lemon juice and garlic. The warm puree is topped with a mix of caramelized onion and stewed tomatoes. Sadly we didn’t have enough time to dine at their highly rated French restaurant,L’Atelier, but if the complimentary buffet breakfast is anything to go by, the food I’m sure is exceptional. The pastries are perfection! And the buffet is way above most other hotels. Depending on who is making it, you’ll find different types. Some are more like an apple pie, with a filling as I described above. You will also find it like a cake with chunks of apple baked throughout. I definitely prefer the pie version, but to each his own! Until visiting Romania, I’ve associated polenta — a cornmeal porridge — as exclusively Italian. These days, polenta and Romania are synonymous to me.
First, the meat to rice ratio far outweighs that of the Ukrainian style. In Sarmale, rice is merely a binding agent and meat is clearly the star. As well, the herbs and spices used in the mixture bring a surprising depth of flavour I’ve never encountered previously.Zacuscă is an eggplant dip. It’s a great option for vegetarians or a cool summer appetizer. Its main ingredients are eggplant, onions, tomato paste, spices, and ‘paprika peppers’ ( gogoșari in Romanian). Plus, Romania as a country was formed from the states of Moldovia and Wallachia in 1859, and only at the end of World War I did the states ofTransylvania,Banat,Bukovina, andBessarabia also become part of Romania. So today, Romanian traditional food is really a combination of the cuisines of each region, rather than always having been “Romanian”. More recently, Moldova became an independent country, though has left behind some of its cuisine. These sweet dough rolls, typically shaped like an eight or fashioned into a small wreath, are either boiled and sprinkled with honey and chopped nuts or baked and brushed with honey syrup, depending on the region. Now, don’t let the star of the dish scare you off. Tripe is one of those traditional foods that’s been used by the working class for centuries. And when properly prepared, it has a soft, almost pasta-like, texture, and a subtle flavour.
The Epoque spa offers an indoor heated swimming pool with hydromassage and water jets, a steam room, and a sauna and massage rooms as well. Massages are available at an additional cost but everything else is included with your stay.
Romanian Drinks
If you can’t make it to a winery, Paine si Vin in Bucharest has an amazing selection of wine and very knowledgeable staff. Romania Drink: Spirits Some will say that while visiting Romania, whether in Transylvania or lesser-known parts of the country, you will feast your eyes on some fantastic natural beauties and ancient architecture. I don’t particularly like doughnuts, but I’m absolutely in love with Papanasi, which are actually made with cottage cheese, eggs and semolina flour. This salad is prepared with the freshest roe, oil, and a pinch of salt. The one I ate in Bucharest was topped with chopped red onion – delicious! 7. Slaninuta Afumata cu Boia – Smoked Bacon
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