Are there any specific food customs or etiquettes in Romanian culture?

Close up details of traditional chicken soup in bowl and wooden board

Food customs in Romania

Romanian cuisine is a unique blend of influences from its neighboring countries and its diverse history. While Romanian cuisine varies from region to region, there are some common food customs that are followed throughout the country. One of the most significant food customs is the use of fresh and locally sourced ingredients. In Romania, it is customary to use fresh herbs, vegetables, and fruits in cooking. Additionally, pork is a staple meat in Romanian cuisine, and it is used to make sausages, smoked meat, and other traditional dishes.

Another food custom in Romania is the use of sour cream, which is added to soups, stews, and many other dishes. This custom can be traced back to the fact that Romania has a rich tradition of dairy farming. Cheese is also a significant part of Romanian cuisine, and it is often served as an appetizer or dessert. Traditional cheeses in Romania include feta, telemea, and branza de burduf.

Etiquettes in Romanian cuisine

Romanian cuisine has its own set of etiquettes that are followed during meals. One of the most important etiquettes is to wait for the host or the eldest person at the table to start eating. Additionally, it is customary to say “pofta buna” (which means “good appetite”) before starting the meal. It is also important to keep your hands above the table during the meal and not to rest your elbows on it.

Another important etiquette in Romanian cuisine is to compliment the host on the food. It is customary to praise the food and thank the host for their hospitality. It is also important to finish all the food on your plate, as leaving food on your plate is considered rude.

Traditional meals and dining habits

Romanian cuisine has a rich tradition of hearty, filling meals that are perfect for cold winters. Some of the most popular traditional dishes include sarmale (stuffed cabbage rolls), mici (grilled minced meat rolls), and ciorba (a sour soup made with meat and vegetables). Another popular dish is mamaliga, which is a type of polenta made from cornmeal and served with various toppings such as cheese, sour cream, or stew.

Romanians also have a habit of drinking wine or palinka (a type of fruit brandy) before the meal to stimulate the appetite. Additionally, it is customary to have a small dessert or sweet after the meal, such as papanasi (fried doughnuts with sour cream and jam) or cozonac (a sweet bread with nuts and dried fruit).

In conclusion, Romanian cuisine has a rich tradition of food customs, etiquettes, and traditional meals. By following these customs and etiquettes, one can fully experience the culture and hospitality of Romania.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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