Regional Seasonal Cooking

You'll be surprised at how different the same dishes can taste depending What might run through on where you eat them; each historical region of Romania has its own your mind while watch- culinary influences which you as a traveller can benefit from. There arc ing locals feast on things some dishes that can only be found in specific areas, like blood sausage: gustul Moldavia is the place to try tochitura (where it's known as its original disputen-are (there's no name tochitura moldoveneasca). Here it's made with pig's livers and accounting for taste). kidneys, wine, pepper and garlic, and it's served without mamaliga. Moldavia is also famous for other meals guaranteed to make a vegetarian lose their cookies: racituri is a jelly made from pig's hooves, used primarily in winter folk celebrations, and their ciorba de potroace, a soup made with chicken entrails, rice and vegetables is said to be a guaranteed cure for hangovers. Some may prefer aspirin.

Transylvania boasts a variety of flavours, plus German and Hungarian dishes. For those who find traditional Romanian dishes bland and devoid of spices, flavourful and hot Hungarian dishes like gulash, paprikas and panierte will be welcome. The usual Transylvanian diet relies on pork, smoked lard (sliced and eaten with onions on fresh bread) and vegetable soup. When in Cluj-Napoca, don't miss varza de la Cluj (cabbage a la Cluj), a scrumptious mix of cabbage, minced meat and light spices baked and served with sour cream.

In Wallachia, you'll find lots of prunes on the menu, often mixed with meat in a stew. In the Banat region, you'll find food spicier than in the rest of Romania, as it's influenced by Serbian cuisine. Coaja is a unique type of cheese found only in the villages around Bran, which comes wrapped At Christmas In in (and tasting of) tree bark.

Transylvania, you will In and around the Danube Delta region, fish and game figure largely find s/niereffo - sausages on the menu; a local specialty is soup made from up to ten kinds of made with pig's blood, fish and vegetables (pieces of garlic are thrown in later), usually slowly liver, kidneys and fat. simmered in a cast-iron kettle. Carp kebab is another goodie. People How perfect in Dracula in this area, and in the Dobrogea and Wallachian plains, also eat a lot country. They're a of grains, beets and maize, grown so plentifully in the region. In Do-

German inheritance. brogea, mutton is cooked in sunflower oil, giving it a unique flavour, and plates like pickled fish, fillets, rolls, mincemeat balls, croquettes of zander, Danube herring, shoat fish, carp, pike or sturgeon are also very tasteful.

On All Saints Day (March 9), little mucenici (martyrs) are baked, in most of Romania they are pieces of unleavened dough in the form of the figure '8'. However, in Moldavia they're brushed with honey and sprinkled with walnuts, and in Wallachia they're boiled in water with sugar then covered with crushed walnuts and cinnamon. Easter meals revolve around lamb; especially tasty is Iamb stufat, a stew made with green onions and garlic. A traditional Christmas cake, to coincide with carolling, is cozonac (a pound cake), walnut cake or pumpkin pie.

0 0

Post a comment