Delicious Romanian Culinary Destinations: Top 5 Dishes to Try
Explore Romania's top culinary destinations and discover the best dishes to savor, from the symbolic celebration of "Bulz" in Bran to the popular "Mici" sausages in Bucharest. Indulge in the unique flavors of Plecoi sausages, Burduf cheese, and the traditional "Poale-n-bru" cheese pie from Bucovina. Immerse yourself in Romania's rich gastronomic heritage through these delectable specialties.
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Presentation Transcript
Top 5 Culinary destinations of Romania If you travel in Romania you can visit and eat delicious dishes in beautiful places. Here is the top 5 best dishes from Romania.
23 25 September BULZ- BRAN The beating of the sheep is a symbolic celebration that marks the end of the pastoral year. Since ancient times, it has been celebrated when the sheep come down from the mountain, with dances and games, and with good cheer. In this way, the tradition came into being through which producers present their products and are proud of them in front of others. The participants of the event have the opportunity to sing, dance and eat all kinds of specific dishes, but especially bulz, cheeses and sheep pastrami, watered with must obtained in the farms of the area.
MICI Small sausages Bucarest Hanul lui Manuc Indispensable on tables, at outdoor parties, picnics, fairs and more, the little ones are one of the most popular dishes in Romanian cuisine.
PlecoiSausages -Buzu Ple coi sausages are mutton sausages, seasoned with pepper and garlic. They take their name from the town of Ple coi in Buz u county, Romania, in whose area they are traditionally produced. Although in general Ple coi sausages are made only from mutton, some manufacturers also use beef (up to a third) if the mutton is too fatty.
Burduf CHEESE Mrginimea Sibiului Br nz de burduf is a type of salty sheep cheese , with a strong flavor and slightly soft texture. It is obtained by salting ca cheese into small pieces and mixing it by hand in a wooden bowl. The mixture is then placed in the stomach or sheepskin, or in a tube made from pine bark. The cheese is kept for a long time in the stomach or sheepskin, and when it is cured in the bark of the pine , it acquires a special flavor from the pine resin . The cheese comes from the southeast of Transylvania , Romania , specifically from the city of Fundata .
Poale n bru- Bucovina This recipe is from the Moldova region of Romania (North of the country), and if the literal translation is ...well, not very appetizing - let's just call it an amazing cheese pie. 'Poale in brau' roughly means 'the bottom of the skirt raised to the belly band' and to some extent illustrates the form of the pie, with the folded margins.
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