A project for faculty about Romanian traditional food.

1. ROMANIAN
TRADITIONAL CUISINE
Romanian cuisine is a diverse blend of different dishes from several traditions with
which it has come into contact, but it also maintains its own character. It has been
greatly influenced by Ottoman cuisine, while it also includes influences from the
cuisines of other neighbours, including German, Serbian, Bulgarian,
and Hungarian cuisine.
University of Agronomic Sciences and
Veterinary Medicine of Bucharest, Romania
Tobias GUȘĂ, IMAPA, GROUP 8115
“Mici” or “mititei” meaning “little ones” are a kind of
grilled sausages that usually come in a cylindrical shape,
consisting of ground beef, which is often mixed with
ground pork and ground sheep meat. Garlic, black pepper
and hot paprika are used to flavor this tasty food, usually
served with mustard. According to an urban legend,
“mici” were invented at Iordachi’s Inn in Bucharest, well
known for its sausages, when, one night, the kitchen ran
out of animal intestines used to press sausage meat into.
”Sarmale cu mamaliga” is very representative of
Romanian cuisine for using pork and cereals like corn and
wheat. This dish has been present at all the religious feasts
throughout the country’s history to present date.
“Mamaliga” (polenta), used to be a staple amongst poor
people, because of its simplicity and reflected Romania’s
agricultural identity. “Sarmale” (stuffed cabbage) is based
on a Turkish dish and reflects the influence of the Ottoman
Empire on the Romanian culture.
STUFFED CABBAGE
GRILLED SAUSAGES
Keywords: food, cuisine, sausages, cabbage, sweetbread
REFERENCES: http://onejive.com/28-romanian-foods-the-whole-world-should-know/
ACKNOWLEDGEMENTS
Coordonating techer: Mihai Daniel Frumușelu
Here are two kinds of popular traditional Romanian cuisine:
“First we eat, then we do everything else.” -M.F.K. Fisher