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What do Romania people eat?

What do Romania people eatRomanian recipes bear the same influences as the rest of Romanian culture. The Turks have brought meatballs (perişoare in a meatball soup), from the Greeks there is musaca, from the Bulgarians there are a wide variety of vegetable dishes like ghiveci and zacuscă, from the Austrians there is the şniţel and the list could continue.
One of the most common dishes is mămăliga, a cornmeal mush served on its own or as an accompaniment. Pork is the preferred meat, but beef, lamb, and fish are also popular.
Before Christmas, on December 20 (Ignat's Day or Ignatul in Romanian), a pig is traditionally slaughtered by every rural family. A variety of foods for Christmas prepared from the slaughtered pig consist of the following:

  • cârnaţi/cărnaţi — spicy sausages
  • caltaboşi/cartaboşi — sausages made with liver
  • offal
  • tobă and piftie — dishes using pig's feet, head and ears suspended in aspic
  • tocătură/tochitură — pan-fried pork served with mămăligă and wine ("so that the pork can swim").

The Christmas meal is sweetened with the traditional cozonac (sweet bread with nuts) or rahat (Turkish delight) for dessert.

 

Romania description:

Romania is a country located at the crossroads of Central and Southeastern Europe, north of the Balkan Peninsula, on the Lower Danube, within and outside the Carpathian arch, bordering on the Black Sea. Romania shares a border with Hungary and Serbia to the west, Ukraine and the Republic of Moldova to the northeast, and Bulgaria to the south.

What do Romania people eatWhat do Romania people eat

At Easter, lamb is served: the main dishes are roast lamb and drob de miel – a Romanian lamb haggis made of minced organs (heart, liver, lungs) wrapped and roasted in a caul. The traditional Easter cake is pască, a pie made of yeast dough with a sweet cottage cheese filling at the center.
Romanian pancakes, called clătită, are thin (like French crêpes) and can be prepared with savory or sweet fillings: ground meat, white cheese, or jam. Different recipes are prepared depending on the season or the occasion.
Wine is the preferred drink, and Romanian wines have a tradition of over three millennia. Romania is currently the world's 9th largest wine producer, and recently the export market has started to grow.[  Romania produces a wide selection of domestic varieties (Fetească, Grasă, Tamâioasă , Busuioacă), as well as varieties from across the world (Italian Riesling, Merlot, Sauvignon blanc, Cabernet Sauvignon, Chardonnay, Muscat Ottonel). Beer is also highly regarded, generally blonde pilsener beer, made with German influences. There are also Romanian breweries with a long tradition.
Romania is the world's second largest plum producer (after the United States) and as much as 75% of Romania's plum production is processed into the famous ţuică, a plum brandy obtained through one or more distillation steps.

 

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