Category:Tara Romaneasca

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The southern part of Romania displays the strong influences of the Turkish cuisine. As this region is considered the granary of Romania, there’s no surprise that wheat and maize are among the most commonly used ingredients in dishes. As this southern Romanian region also borders the Danube, one of Europe’s largest rivers, we also notice a lot of traditional dishes that have fish as the primary ingredient. Freshwater fish such as carp, pike, cat fish and zander are very common in traditional Romanian cooking. Beans are also used in many dishes in this region and the food itself is les spicy than in Transylvania and Moldova.

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