Romanians like to eat, and they eat a lot with a great diversity. Recipes bear the same influences as the rest of Romanian culture: from Roman times there still exists the simple pie called, in Romanian, pl?cint? and keeping the initial meaning of the Latin word placenta. The Turks brought meatballs (fried mititei or peri?oare in a soup called a ciorba); from the Greeks there is the musaca (moussaka); from the Bulgarians, a wide variety of vegetable dishes like zacusc?; from the Austrians there is the ?ni?el (schnitzel) and covrigi (hot pretzels); from the Hungarians, their ornate pastries; and the list could go on.
One of the most common meals is the m?m?liga, a cornmeal mush, for a long time considered the poor man's meal, but it has became very appreciated in recent times. Pork is the main meat used in Romanian cuisine, but also beef is consumed and a good lamb or fish dish is never to be refused. In conjunction with special events or periods, different recipes are prepared. During Christmas, traditionally every family slaughters a pig and cooks it using a wide variety of traditional recipes like c?rna?i - a kind of long sausages with meat; caltabo?i - sausages made with liver and other intestines; piftie a jelly made from parts like the feet, the head and ears; and also tochitur? is served along with m?m?lig? and wine ("so that the pork can swim") and of course sweetened with the traditional cozonac (sweet bread with nuts or lokum - rahat in Romanian, known in English as Turkish delight). Lamb is traditional for Easter: the main dishes are roast lamb and drob - a cooked mix of offal, meat and fresh vegetables, which is quite similar to Scotish haggis , served with pasc? (pie made with cottage cheese) as a sweetener.
Wine is the main drink and has a tradition of over two millennia. Romania is currently the world's ninth largest wine producer, and recently the exports have started to grow. A wide variety of domestic (Feteasc?, Gras?, T?mâioas?) and worldwide (Italian Riesling, Merlot, Sauvignon Blanc, Cabernet Sauvignon, Chardonnay, Muscat Ottonel) varieties are produced. Romania is the world's second largest grower of plums, and almost all of those plums become either the famous ?uic? (a once-refined plum brandy) or palinc? (twice-or-more-refined plum brandy).
Take it from me, on the popular Romanian dating site, DatingforRomanians.com, so many single Romanian men and women are connecting with other quality Romanian singles. What makes this Romanian personals site so popular is that Romanian from all over the world can connect with someone that share the same love and understand of Romanian food, cuisine and wines. After all, these Romanian culinary treats are so engrained in Romanian culture that many Romanian singles prefer to date someone who also shares this understanding.
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