The culinary history of Romania is as rich and diverse as its cultural heritage. Influenced by numerous civilizations including the Ottomans, Greeks, and Hungarians, as well as native traditions, Romanian cuisine has evolved considerably over the last 500 years. Here’s a look at some key aspects:
Medieval and Early Modern Period
- Polenta (Mămăligă): Made from cornmeal, this staple dish has been consumed for centuries, sometimes as a bread substitute.
- Stews and Soups: Meat and vegetable stews like "tocană" and a variety of sour soups known as "ciorbă" were common.
- Cheese: Various types of cheeses, including "cașcaval" and "brânză de burduf", have been produced and consumed for centuries.
- Meat: Pork is traditionally the most commonly consumed meat, often smoked or made into sausages.
- Bread: Various types of bread, usually leavened, have been a staple in Romanian diets.
Ottoman Influence
- Stuffed Vegetables: Dishes like "sarmale" (stuffed cabbage leaves) were influenced by similar Ottoman dishes.
- Sweets: Ottoman influence is also visible in sweets like "baclava" (baklava) and "halva".
19th Century and Austro-Hungarian Influence
- Stuffed Pastries: Dishes like "plăcintă", a pastry often filled with cheese or fruit, gained popularity.
- Meat Dishes: Dishes featuring beef and game were introduced, often as stews or roasts.
20th Century to Present
- Communist Period: The Communist era had a substantial impact on food availability, leading to a more straightforward and less diverse diet for a period.
- Modern Era: Post-Communism, Romanian cuisine has started to diversify again, embracing global influences while retaining traditional recipes.
- Fast Food and Global Cuisine: Like many countries, Romania has seen an influx of fast food and international cuisines, especially in urban areas.
Traditional Dishes and Modern Twists
- Mici: Grilled sausages usually made from a mix of meats.
- Salată de boeuf: A traditional Romanian salad made from boiled vegetables and meat, often served during festive occasions.
- Zacuscă: A vegetable spread typically made in the autumn months and preserved for the winter.
Regional Specialties
- Transylvanian Cuisine: Influenced by Hungarian and Saxon cooking, featuring dishes like "gulaș" (goulash).
- Moldovan Cuisine: Known for more Russian and Ukrainian influences, including dishes like "borscht".
Religious and Seasonal Foods
- Easter: "Pasca", a sweet bread filled with cheese, is a traditional Easter dish.
- Christmas: "Cozonac", a sweet loaf made with nuts and dried fruit, is popular during Christmas.
Contemporary Trends
- Health Trends: Modern Romanians are becoming increasingly health-conscious, and vegetarian and vegan diets are gaining popularity.
- Local and Organic: There's a growing trend to consume locally-produced, organic foods.
Romanian cuisine is a melting pot of flavors and culinary traditions, blending native ingredients and cooking techniques with those of the many peoples and cultures that have influenced the country over the last half-millennium.
