Traditional Romanian cuisine includes dole pig feasts held after pig slaughters to thank helpers. Meat from the pig is fried in fat and served. Smoked bacon is made from pork belly and is flavored through smoking. Baked pumpkin, high in antioxidants and vitamins, was a winter dessert that filled homes with aroma, recalling grandparents' cooking.

1. TRADITIONAL FOOD
DOLE PIG
IT IS A HABIT OF ANCESTORS
REPRESENTING THE NAME
THEY BEAR THE TABLE OF
GRATITUDE FOR THE HELP
RECEIVED AT PIG
SLAUGHTER FROM
RELATIVES, NEIGHBORS OR
FRIENDS AND IS OFFERED
AFTER THE AFFAIRS OF THE
HOST. SACRIFICE OF THE PIG
IS ACHIEVED BY FRYING IN
FAT CUTS OF MEAT.
SMOKED BACON
IT IS ONE OF THE
TRADITIONAL
PREPARATIONS OBTAINED
BY PREPARING ROMANIAN
CUISINE FAT PORK BELLY
ANIMAL BE PLACED
EITHER ON THE BACK. IN
SOME AREAS BACON IS
FLAVORED IN VARIOUS
WAYS BUT THE PROCESS IS
THE MOST WIDELY USED
FLAVORING SMOKING.
BAKED PUMPKIN
REMEMBER THE AROMA
OF RIPE PUMPKINS THAT
FILLED THE WHOLE
HOUSE IN THE WINTER
MONTHS
GRANDPARENTS?
PUMPKIN IS
CONSIDERED BY MANY
AS ONE OF THE
HEALTHIEST DESSERTS IN
THE LIGHT OF
ANTIOXIDANTS AND
VITAMINS THAT ARE IN
THEIR COMPOSITION.