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Traditional romanian food

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English for Hospitality - Erasmus+

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Traditional romanian food

  1. 1. ERASMUS+ KA2 “ENGLISH FOR HOSPITALITY” TRADITIONAL ROMANIAN FOOD ECONOMIC COLLEGE “DIMITRIE CANTEMIR” SUCEAVA
  2. 2. A part of the cultural heritage of a nation is the variety of traditional food, kept unchanged for generation to generation. Romania has some traditional ways to prepare food, characteristic for each region of the country and the tourists who tried once a traditional dish will come again to taste it.
  3. 3. • Quite different types of dishes are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. • These may be meat and vegetable soups, tripe (ciorbă de burtă), and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or traditionally borş. • Quite different types of dishes are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. • These may be meat and vegetable soups, tripe (ciorbă de burtă), and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or traditionally borş.
  4. 4. • Sodium bicarbonate and broth or water are also added to the mixture. • It is best served accompanied by mustard. Mititei or mici is a traditional Romanian dish of grilled ground meat rolls made from a mixture of beef, lamb and pork and spices such as garlic, black pepper, coriander, anise, savory and sometimes a touch of paprika.
  5. 5. • It is mostly prepared for every major holiday in Romania. • Cozonac is a sweet bread, to which milk, sugar, eggs, butter and raisins are added. The Italian Panettone is very similar to the basic cozonac, the most visible difference being their shapes. how to make cozonac
  6. 6. Ardei umpluArdei umpluţţii • Ardei umpluţi is Romanian for "stuffed peppers". Ardei umpluţi, in the Romanian cuisine, are usually prepared with bell peppers (or a similar species) stuffed with ground meat, usually pork, rice, onion and other vegetables and spices. The peppers are stuffed with the ingredients and then baked in a rich, tomato based sauce. • It is very similar to the "Punjena paprika" of Serbian cuisine and the "pelnene chiushki" of Bulgarian cuisine.
  7. 7. Tochitură • Tochitură is a traditional Romanian dish like a stew made from beef and pork in tomato sauce, traditionally served with over-easy eggs and mămăligă. The tochitură moldoveneascăis is the Moldavian stew and the tochitură ardelenească is the Transylvanian stew.
  8. 8. Papanași
  9. 9. Come to Romania to enjoy all these traditional dishes and many more!

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