The document summarizes the types of cuisine found in Romanian restaurants. It discusses the influences on Romanian cuisine from Greeks, Romans, Saxons, Turks and neighboring cultures. A traditional Romanian meal includes appetizers like cheeses and meats, soups like meatball or vegetable soup, fish dishes like grilled carp or sturgeon, and main entrees like stews and stuffed cabbage rolls. Desserts include pastries like cottage cheese donuts or filled crepes. The cuisine showcases a variety of meats, vegetables, dairy and fruit that have blended over time due to Romania's cultural influences.

1. TYPES OF RESTAURANTS – ROMANIAN
CUISINE
Nistor Marius Roberto MIEADR GROUP 8102
1
University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania
59 Mărăști Blvd, District 1, 011464, Bucharest, Romania
Keywords: cuisine, romanian, appetizer, soup,fish,entree,dessert
"The central characteristic of the Romanian cuisine is its
great variety. It is a cuisine influenced by repeated waves of different cultures: the ancient
Greeks, with whom Romanians traded; the Romans, who gave the country its name; the
Saxons, who settled in southern Transylvania; the Turks, who for centuries dominated
Romania; as well as Slavic and Magyar neighbors. All of these influences gradually blended
into the varied and delicious Romanian culinary tradition" (Nicolae Klepper — Taste of
Romania).
The main ingredients used by Romanian chefs are meats such as pork, beef and
lamb, fish, vegetables, dairy products and fruit. A traditional Romanian meal may
include:
Appetizer
All kinds of cheeses, cold cuts and vegetable spreads.
A traditional drink enjoyed with appetizers is " ţuică " (a potent plum brandy) which
varies in strength, dryness and bouquet according to the production area.
Soup
"Ciorbă de perişoare" (meatball soup), "ciorbă ţărănească " (vegetable soup, with or
without meat), "ciorbă de burtă " (tripe soup).
Fish
"Saramură " (grilled carp in brine), "nisetru la grătar " (grilled Black Sea sturgeon) or
"scrumbie la grătar " (grilled herring).
Entree
"Tocaniţă " or "tochitură " (meat stew seasoned with onions and/ or spices),
"ghiveci " (over 20 vegetables cooked in oil), "sarmale " (pickled cabbage leaves
stuffed with a mix of minced meats, rice and spices) and "mititei " (The "Wee Ones"
- small skinless grilled sausages) are among the favorites.
Dessert
"Papanaşi " (cottage cheese donuts, topped with sour cream and fruit preserve),
"clătite cu brânză " (crepes filled with cottage cheese, raisins and spices) and
"cozonac " (traditional holiday sweet bread filled with walnuts, poppy seeds or
cream cheese).
ACKNOWLEDGEMENTS
Coordinating teacher: Mihai Daniel Frumușelu
REFERENCES
(bibliography)
http://romaniatourism.co
m/romanian-food-
wine.html
STUDENTS’ SCIENTIFIC SYMPOSIUM
USAMV MIEADR 2015