Rumanian and Moldavian kitchen

The Rumanian kitchen and Moldavian are the reflection of the multicultural character of the Romania and the Moldavie and the membership of the Rumanian language to the Romance languages. One will thus find preparations or flat Italian and French as well as of German or Hungarian, as well as influences due to the membership to the empires Othoman and Austro-Hungarians. The populations of origins Ukrainian, Russian or Serb, the specialities Tziganes, also influenced the moldavo-Rumanian gastronomy.

The contrasted relief (flat, mountains, littoral, delta of the the Danube) also conditioned the diversity of the culinary preparations. One will find in abundance of the game (of which Ours) and fresh water fish (Truite, Carpe, Silure…). The Bortsch and the Chorba are often proposed in entries on the charts of the restaurants. Among the desserts, one will frequently find Crèpe S (of a size lower than the Breton crèpe and thicker).

Romania and Moldavie are countries important I-wine Vin and brandy producers (many orchards, of which of plum S).

Drinks

Enough little refined under the mode the family Ceauşescu, the Rumanian wines was spectacularly improved in the years 1990-2000. The Moldavian wines (of the Moldavian republic) as for them had preserved deserved to them reputation of excellence throughout the Soviet period. If, in 2007, one found relatively few rosy wines, this irrefutable fact could evolve/move according to the tourist market and of export. The beers and the liquors are also various and numerous.

The beer, local (three local marks dominate the Rumanian market) or foreign, is more appraisal than the wine by the young generations (the practice to serve as the wine with glass or out of carafe is relatively not very widespread in 2007). The marks Ursus and Timisoreana (produced by Ursus Breweries which modernized and increased its brewery of Timişoara, founded in 1718) meet a little everywhere just as Pilsner Urquell. The denominations can be origins allemande or Rumanian. Romania counted, in 2007, more than thirty breweries including more than twenty-five of average or more limited capacities. The Solca is produced, since 1810, in the homonymous city of the province of Bucovine. Beer festivals are organized in various cities of which Arad and Braşov.

The brandies are famous for their excellence, in particular the tsuica (or Tsuika, Romanian. Ţuică ) of Transylvania and Turţ of Satu Mare (frontier district Transylvanian of Hungary and the Ukraine), which is plum brandies (exclusively or as a vast majority distilled starting from plums). The brandies are often indicated by the term palinka (whose Hungary asserts the appellation contr4ol3ee) or horinka . The Vermouth S are also widespread (of which the roble which is connected, for its taste, with the retsina crétois).

The mineral water (slightly gas) and spring waters (plain water) local very largely dominate the market of the restoration (little penetrated by water multinationals).

The wines are generally named by their soils but also sometimes by their type of vines (Riesling of Rin or Italian Riesling, for example). Since the Dobroudja (Добруджа into Bulgarian, Dobrogea in Rumanian, also called French Dobrogée) in edge of Black Sea until Banat (area and frontier province of Serbia and Hungary), there exist seven great wine areas in Romania: Banat, Crisana and Maramures, Dobrogea, Moldova (the province of Moldavie), Muntenia (Munténie), Oltenia (Olténie), Transilvania (Transylvania). Each area includes/understands multiple soils (thus Recaş, administrative district of Timiş, in the province of Banat which includes/understands also the soil of Moldova Nouă, Nouvelle Moldavie, in the district of Caraş-Severin). It is thus difficult, without preliminary initiation, to choose a wine on a chart of restaurant: White grape with the zaibăr, the choice is very vast, as wide as in Italy or France, and certain names, presumedly evocative (thus of Alicante bouschet, which will be able to disconcert the amateurs of Valenciano, in Spain).

Just like in Moldavian Republic, whose wine growers had conformed mainly to the Russian or Ukrainian preferences, the liqueur-like or soft wines are appreciated in Romania. The choice of a wine must thus be carried out according to criteria related to the sugar content (in certain cases, if the mentions dryness or medium dry wine are not reproduced on the label, it can be a question, according to the French taste, of a wine considered liqueur-like).

The wines are also distilled to give apéritives drinks and brandies.

Culinary preparations & restoration

In addition to legacies of the former periods, the Rumanian gastronomy (of Romania and Moldavian Republic) preserved Daco-Rumanian influences common to many countries having belonged to the Roman empire. One will find also influences so much due to the geographical location (relative proximity of Greece, the Feta is a commonly widespread cheese (either under name feta , or under that of telemea ), of the Ukraine, country as including/understanding many communities having preserved their traditions) as with the history (influences Byzantine then Othoman, integration with the Austro-Hungarian empire). Thus, one of the trimmings most widespread is the Polenta (corn pulp called Mămăligă locally). But the eggplant caviar, the preparations with cabbage, the moussaka, and so much of other geographically connoted dishes, are frequently reproduced on the charts of the restaurants specialized in the kitchen traditional ( gastronomică românească ) or called “country”.

Practically all the meats are present, in various forms (roasts, grills, pork-butcheries - of which, in particular, the Salami S - and ragouts, or rasol of vacã Cu vegetable , is a beef stew, etc) on the tables romano-Moldavians. The venaisons are the subject or not of a specific entry on the charts of the establishments. Sometimes the “chicken” ( pui ) indicates, on the charts, the poultries as a whole (preparations of “ pui ”). Fish the restaurants known as “” present, even with the Banat, of fish of sea and shellfish (sometimes frozen and not coming from the Black Sea). For the desserts, in addition to the filled crèpes, have frequently finds ices. The viennoiseries are seldom present, if it is not in living rooms of the.

The breakfast, in hotel trade, is of mixed type (viennoiseries, pork-butcheries, muesli, cereals, yoghourts). Fast-food industry was strongly established in the form of branches franchized of the world famous brands, pizzerias and restoration known as “gréco-Turkish” (sandwich “Greek” and gyros or döner Kebap ). The Chinese kitchen, even Japanese or Indian, is present in the majority of the big cities. According to the areas, the restaurants post or not the origins of their specialized in their denomination; thus, in Banat, the sign will mention or not the terms of romanaesca (Rumanian) or sârbeasca (Serbe). But the chart of a “Rumanian” restaurant traditional will very often include Serb, Hungarian dishes and austro-German and many Rumanian specialities appears in the chart of the “Serb” restaurants typical.

For Christmas and the following days, the restaurants can privilege preparations containing pig and propose a ciorbă oase (chorba with the bone) or Brioche ( cozonac ). One will find also preparations of the sarma type ( sarmale , is meats presented coated in cabbage sheets, for example) accompanied by cream. The caltaboş (Andouillette S, sometimes called călbaji or caltaboşi ) will be also present at the occasion. One will find the sarmale on the tables at the time of the festival of the Épiphanie ( Boboteazã ). For Easter, preparations containing lamb (Romanian. honey ) will be done more frequent.

Few mets known in France are absent from Rumanian tables. One will be able thus, often prepared breaded, to taste frog thighs, to appreciate the sângerete (the roll). The Russian kitchen is represented in various forms, of which the zacuscă - the zakouski (S) - generally presenting itself in settees. The ragout of meat offals and liver of lamb ( drob ) of Bulgaria and Macedonia is often found on the tables. The austro-allemande influence and Czech appear by the presence of the quenelles of flour or bread dough (in Czech: Knedliky ) and, in the entries, of the gulaş (Goulash). As for the modes of preparation, they are extremely varied and can disconcert (for example, for French, the brain or calf sweetbread it which can be crushed and mixed will be presented under a strange aspect).

Among the typically Rumanian specialities, let us announce a cheese, the năsal, refined in a cave with Ţaga (village close to Năsal, close to Cluj). Other produced very characteristic, the Bors , acidifying liquid entering the majority of soups of the type ciorba (chorba), resulting from the fermentation of the sound. The soup of Ortie S also is very usually prepared.

external bonds

http://www.bibgtkneamt.ro/CITNOU/gastronomie_en.htm
http://www.akademia.ch/recettes/search.php?prov=Roumanie#6100
http://www.maroumanie.com/culture/gastronomie.php

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