The Romanian Cuisine/ Povestea buctriei romneti

The Romanian Cuisine features a variety of food products which come from the variety of the relief (The Black Sea, fields, hills and mountains cliffs) and also from Romanias geographical position. This is why there are influences coming from three different directions, from East Asia and South-East Asia and the Western Europe. The Black Sea and the Danube offer fish and seafood, then come the fields from the South and West of the country with grains and cereals. On the hills there are varieties of fruit, vine, cattle, poultry and pigs, and on the mountains sheep with their products from sheep milk. As the fields and hill regions are the most populated, the Romanian cuisine is based mainly on vegetable and dairy products and secondly on meat and fish. Romania s geographical position makes it a point of crossing cultures and there are foods and dishes coming from the surrounding cultures. For example, we have bortsch (a soup with beef, vegetables, soured with juice brine cabbage) from Eastern Asia, zacusca from South- East (Russia) or grilled meat balls from Bulgaria and Serbia. From the West there is goulash (Hungary) or beuf salad (France). As in the Eastern Cuisine, for food to become tasty and healthy, people use spices such as savory, dill, parsley, lovage, sweet basil, celery, tarragon, sorrel, horse radish, etc. From the pungent spices usually used are paprika, pepper, garlic and onion. There are also acid spices such as vinegar and juice brine cabbage. An example of typical crossing-cultures dish is the giblets soup, a dish which comes from an old tradition in the South with the wedding ceremony. After the party with lots of foods and drinks, some of the guests go to the brides place and pick up nine hens from the poultry in the garden. Cooks prepare a refreshing soup from the giblets, vegetables and juice brine cabbage. This soup helps the guests to become fresh and light again after plenty of foods and drinks. This points the end of the traditional three-day party.

Povestea buctriei romneti

Buctria romneasc este caracterizat printr-o varietate de produse alimentare determinat de varietatea formelor de relief (mare, cmpie, deal, munte) dar i de poziia sa geografic primind influene culinare din trei direcii diferite: din Asia de est i sud -est, i din vestul Europei.

Din punct de vedere al formelor de relief, Marea Neagr i fluviul Dunrea, ofer populaiei pete i preparate din pete. Cmpiile din sudul, estul i vestul rii ofer cereale i produse bazate pe cereale. Dealurile asigur o mare varietate de fructe, vi de vie, vite, pasre i porc, iar muntele oi i produse din lapte de oaie. Fiind, ns, mai populate, zonele de cmpie i de deal, buctria romneasc folosete, n principal, produse alimentare bazate pe vegetale i lactate, iar, secundar, produse din carne i pete. Poziia sa geografic a fcut ca Romnia s primeasc, de-a lungul timpului, preparate culinare din estul Asiei, precum borul. Din sud-est zacusca, iar mititeii, considerat aici produs naional, se regsesc i n buctria din Bulgaria i Serbia. Din vest a sosit aici gulaul, din Ungaria, sau salata beuf, din Frana. Pentru a da gust alimentelor, se folosesc o serie de metode printre care o larg varietate de condimente, ca i n buctria oriental. Sunt folosite, cu precdere condimente aromate, care sunt i cele mai sntoase: cimbru, mrar, ptrunjel, leutean, busuioc, elin, tarhon, mcri, hrean. Dintre condimentele picante se folosesc boia de ardei, piper, mult usturoi i ceap. Dintre condimentele acide se folosete oetul i zeama de varz murat. Un exemplu care ntrunete toate aceste caliti este ciorba de potroace, un fel de mncare, asociat unei vechi tradiii de nunt din sudul rii. Dup ce la nunt se dansa, se mnca i se bea, a doua zi dimineaa, civa nuntai mergeau la casa miresei i alegeau din gospodria ei nou gini. Din ele se prepara o sup care se amesteca cu zeam de varz acr. Aceast sup ajuta nuntaii s se dreag, att pe cei care mncaser mult la nunt, dar i pe cei care buser. Se marca astfel sfritul unei petreceri de nunt care dura trei zile.

Dictionary RO/EN: vi de vie vite oi produse lactate gustos cimbru leutean tarhon usturoi zeam de varz -

vine cattle sheep dairy products tasty savory lovage tarragon garlic juice brine cabbage