One of Romania’s most treasured culinary creations is the hearty and flavorful vegetable stew known as Ghiveci.
Covrigi, often referred to as the Romanian pretzels, are a delightful treat made from a light and airy leavened dough.
These stuffed bell peppers, bursting with flavors, are a symphony of taste, aroma and visual appeal.
This traditional Romanian sweet bread that’s served at Easter time has roots deeply ingrained in history and symbolism.
Plăcintă, a word derived from the Latin term “placenta” meaning a flat cake, is a time-honored Romanian delicacy, a delectable fried or deep-fried pastry that tantalizes the taste buds with its unique blend of ingredients.
Amandine, a Romanian delicacy, is a decadent chocolate cake that evokes memories of childhood and indulgence.
Drob, a traditional Romanian Easter dish, is a tantalizing blend of succulent lamb offals, delicate green onions, and plump eggs, all nestled in a warm embrace of soaked bread.
The Romanian borș is a beguiling, sour soup that’s a world away from the clear beetroot soup of Slavic borscht, despite its name.
Mămăligă, a staple of Romanian cuisine and the proud national dish, is frequently mistaken for polenta.
Cozonac, a beloved sweet bread in Romania, is a staple at festive celebrations such as Christmas and Easter.