Geographical position
Romania is the largest country in Southeast
Europe, bordering with Hungary, Serbia,
the Ukraine, Moldavia and Russia. The largest Romanian river is the Danube. The Romanian coast
stretches along the Black Sea, while the largest lake is Rezelm or Lacul Razim next to the Black Lake with a
surface of about 100m2.
Lowlands, the most fertile part of Romania, represent the foundation of economy. The Carpathians, Transilvania Alps and Bihor are 3 significant mountain systems with the highest peak, Moldoveanu (2544 m). The climate in Romania is mainly continental with warm, hot summers and cold winters.
Historical influence
Romania has been inhabited since the Stone Age. During history there have been many turbulent periods of war, occupation and conflict. Attacks of Romans, Huns, Avars, Slavs and Bulgarians, partial occupation by Hungary in the 11th century, the Croatian-Hungarian occupation until 1417, and under the Ottoman Empire (Vlaška) in the first quarter of the 16th century. Romania gained autonomy in 1856 and independence in 1878. It also participated in the Balkan Wars against the Ottoman Empire.
The following food became famous: brânză de vaci, melted brânză topită, urdă - whose production process is similar to the Italian ricotta and the famous caşcaval - semi-hard Romanian cheese.
Romania entered World War I as a neutral country and later on the side of the victors, the Antanta, and in World War II it was on the German side. In 1947 the monarchy was abolished and Romania became the National Republic of Romania. In 1965 Nicolae Ceauşescu came to power until the revolution in 1989 when the communist regime was deposed. The first free elections were held in 1990 and on 1st January 2007 Romania became a member of the European Union.
Cuisine
The Romanian cuisine together with its original features is influenced by its geographical neighbours, mainly Serbia, Hungary and Germany. Food is very important to Romanians and this can be seen from many proverbs and sayings that are linked with food and diet. For example: "Peştele cel mai bun, tot porcul rămâne." - "The best fish is always pork". Despite the sayings apart pork, you can find lamb, beef and fish at the Romanian table.
Traditional Romanian dishes are
- Mămăliga (polenta) due to the ethnic cuisine trend it is becoming very popular, but previously considered as food for the poor.
- Pörkölt - cooked meal similar to the Hungarian goulash, without water and with a rich supplement of peppers.
- Ardei umpluţi - stuffed peppers
- Ciorbă - chowder with vegetables and meat
- Rasol - made of meat, potato and vegetables
- Frigărui - we know them as meat sticks
- Kofta - meat balls from pork or mutton and rice
- Şniţel - Viennese steak
- Sarma
- Ciorbă de burtă or tripe.
The main course is supplemented with salads
and the most “Romanian” is the aubergine salad - salată de vinete. Other
popular salads are salată de cartofi, salată de macaroane, salată
de ţelină, salată de sfeclă and others.
Bulgar with vegetables and eggs, bran, and zacuscă – a vegetable
spread similar to aivar with aubergines or boiled beans are also consumed.
Magnificent castles, medieval cities and hiking trails are part of the elaborate tourist attractions of Romania.
Cheese is a special
chapter. Brânză is the Romanian name
for cheese. The most famous are brânză de vaci (cottage cheese), melted
brânză topită, urdă – made in a similar way like the Italian riccoti
and the well-known caşcaval – semi-hard cheese, telemea – a
group name for feta cheese. Romanians are very attached to cheese.
After an abundant and good meal, a welcome dessert is baklava, halva, doughnuts
(gogosi), cozonaca or sweet
bread like the Italian panettoneu,
orez cu lapte, rice pudding or the traditional lapte de pasăre,
the Turkish delight rahat, pancakes or other sweets.
Beverages
The most popular Romanian non-alcoholic
beverage is socată or elder juice.
Romania is the 9th producer of wine in the world. Domestic
Romanian wines are: Tamâioasă, Fetească, Grasă, and
of non-autochthonous wines the most famous are: Italian Reisling, Cabernet sauvignon, Sauvignon blanc,
Chardonnay, Merlot, Muscat
ottonel and others.
Almost all of the annual production of plums are processed into the alcoholic
beverage tuicu, better known to us as plum brandy, which should not be
neglected as Romania is the second producer of plums in the world. Dinner starts with
the Romanian plum brandy, but beer is also very popular.
Interesting details
- Magnificent castles, medieval cities, hiking trails, are part of the tourist attractions of Romania.
- Poiana Brasov, and Sinaia are skiing resorts that lure tourists during the cold Romanian winters.
- Over 5000 bears, 3500 wolves and about 2000 foxes are part of the wildlife of Romania. If you consider wandering in the woods, keep this in mind!
- Must see: capital city Bucharest (Bucureşti), Brasov surrounded with Transilvanian mountains or the castle Bran better known as the castle of Dracula 30 km south of Brasova and numerous other attractions.
