TRADITIONAL FOOD

1. UNIVERSITY OF AGRONOMIC SCIENCES
AND VETERINARY MEDCINE OF BUCHAREST
TRADITIONAL FOOD
Keywors: food, sarma, caltaboșii
Romanian cuisine is the name they bear synthesizing result, over time, tastes
and habits gastronomy Romanian people. It is diverse and contains many
customs and culinary traditions, delicious food, from the intersection with
habits gastronomic culture with traditions of other nations with which the
Romanian people came into contact through history
Sarma is a dish of grape, cabbage, monk's rhubarb or chard leaves rolled around a
filling usually based on minced meat, or a sweet dish of filo dough wrapped around a
filling often of various kinds of chopped nuts. It is found in the cuisines of the former
Ottoman Empire from the Middle East to the Balkans and Central Europe.
Minced meat (usually beef, pork, veal, or a combination thereof, but also lamb, goat,
sausage and various fowl meat such as duck and goose), rice, onions, and
various spices, including salt, pepper and various local herbs are mixed together and
then rolled into large plant leaves, which may be cabbage (fresh or
pickled), chard, sorrel, vine leaf (fresh or pickled) or broadleaf plantain leaves.
Caltaboşii appointed in some areas and cartaboş, Chişcă or călbaj are sausages,
usually prepared from pig slaughter of its innards cooked and chopped. Consumed
fresh or smoked. The composition varies from one area to another, may contain or
rice and chopped bacon. If the composition is added Caltabosi and blood (collected
from pig slaughter, allowed to clot, cooked and chopped) gave the so-called "blood
sausage".
Coordinatin teacher: Student:
Mihai Daniel Frumușelu Preda Alexandra-Gabriela