The Romanian cousine

Brief history• The main occupations of the Romanian people

have been, even from the ancient times, agriculture, farming and hunting.

• As the Romanian geographical forms has many water meadows, hills, plains as well as many mountains, the development of cultures and fruit trees have made it possible to maintain a rich culinary tradition, based on processing cereals, vegetables and fruit.

Brief historyTherefore, the Romanian cuisine includes a wide

variety of meat products, diary with specific taste and flavours, as well as specific processing.

By mixing the cultures, the Romanian cuisine was influenced by the Balkan, German, Italian, Serbian and Maghiar ones, but not only. The diversity of taste and the refinement of the products all over the world are appreciated by those who know the traditions of the people.

National specific foodOne of the typical Romanian food is

maize. It is corn flour boiled in water, with salt and sometimes with buttermilk, butter, cheese, according to the desired end product. It is very much used as the food for the agricultural peasants and farmers. It replaced bread during the preindustrial historic period, as it was obtained at home by manual processing.

National specific foodMinced meat rolls

For 25 servings 500 gr pork (minced)500 gr beef 500 gr lamb or sheep 1 tablespoon paprika 1 teaspoon pepper 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon thyme 10 cloves of crushed garlic 500 ml beef broth, water or mineral water

National specific food

Maize, minced meat rolls with rice in

cabbage or vine leaves

Beans with smoked pork

National specific foodTripe

Meat jelly

Fried meat

Stuffed peppers

National specific foodSausages

Chicken cooked in white sauce

Traditional sour soup

Tripe soup

Traditional desertsSweet cheese and raisin pastries

Sponge cake with nuts and

Turkish delight

Cheese pancakes

Easter cake

Romanian wines• One of the most important drinks is wine, as our

country has a rich tradition in making it.• Romania is the ninth world wine producer, and the

export market has recently started to increase.• There are a wide variety of local brands and types

(Feteasca, Grasa, Tamaioasa), but also universal ones - Merlot, Sauvingnot blanc, Muscat Ottonel.

Romanian drinks• Beer is also preferred by

Romanians, altogether with traditional food.

• Another tasty drink preferred by Romanians is “Tuica” (plum brandy), Romania being the world second largest producer of plums.

Presentation created by:Bogdan Andrada Valentina (class 7C)Lupu Stefan Andrei (class 6A)

“Ion Ghica” Secondary SchoolIasi, Romania