Romanian Food
• A journey through traditional Romanian
cuisine
Introduction
• Romania has a rich culinary tradition
influenced by various cultures, including
Turkish, Hungarian, Greek, and Slavic.
Romanian food is known for it’s hearty meals,
delicious flavors, and use of fresh, local
ingredients.
Main Dishes
• • Sarmale – Cabbage rolls filled with minced
pork and rice
• • Mici (Mititei) – Grilled ground meat rolls,
served with mustard and bread
• • Ciorbă de burtă – Sour tripe soup, creamy
and served with vinegar and sour cream
• • Tochitură – Pork stew served with polenta
and a fried egg
Side Dishes and Soups
• • Mămăligă – Cornmeal porridge (Romanian
polenta)
• • Zacuscă – Vegetable spread made from
eggplants, peppers, and tomatoes
• • Ciorbă de legume – Sour vegetable soup
Desserts
• • Cozonac – Sweet bread filled with walnuts,
cocoa, or Turkish delight
• • Papanasi – Fried or boiled doughnuts with
sour cream and jam
• • Plăcintă cu mere/brânză – Apple or cheese
pie
Drinks
• • Țuică – Traditional Romanian plum brandy
• • Vin Fiert – Mulled wine
• • Romanian wines – Romania is one of the
oldest wine-producing countries in the world
Influences and Traditions
• Romanian cuisine has absorbed elements
from many cultures but remains unique. Most
dishes are made with love, especially for
holidays such as Christmas and Easter.
Traditional meals are often shared with family
and guests.
Conclusion
• Romanian food is a flavorful and diverse
expression of the country’s history, geography,
and hospitality. Whether you try sarmale,
cozonac, or a bowl of ciorbă, you're tasting a
part of Romania’s soul.
Petcu Dragos Mihai Andrei Cosmina Elena
