The national cuisine of Romania is famous for corn-based dishes, the centerpiece of which is mamaliga. It is a steeply cooked porridge made of corn flour, which is often used instead of bread. Therefore, it can be served as a snack, as a pudding or toasted. By the way, only white bread is eaten in Romania. Another central dish of the local cuisine is brynza.
Mamaliga is used as a side dish to traditional meat dishes of Bucharest based on lamb, pork, veal and poultry. Once in Bucharest, be sure to try smoked goat meat, garlic-spiked lamb, and mich kebab. Romanian cooks are no less skillful in cooking vegetables. These are vegetables stuffed with meat, mushrooms and cheese, various stews, vegetable purees.
Romanian cuisine has a place for pastries with various fillings: kalachi, kulichi, cakes, pies. You can never refuse to try amazing Transylvanian galushki or pancakes. And, of course, in addition to any meal you should try local drinks: beer, wines, as well as the local tincture tsuika.
