Traditional Romanian Foods Enjoy and be sure to try each and
everyone of them !
Slide 4
Sarmale (meatballs wrapped in cabbage) Sarma is a dish of
cabbage rolled around a filling usually based on minced meat.
Minced meat, rice, onions, and various spices, including salt,
pepper and various local herbs are mixed together and then rolled
into large plant leaves, which may be cabbage (fresh or pickled),
chard, sorrel, vine leaf (fresh or pickled) or broadleaf plantain
leaves.
Slide 5
Sarmale (meatballs wrapped in cabbage) Mmmmmyummy !
Slide 6
Mititei (''Small ones'') Mititei or mici, both Romanian words
meaning "small ones is a traditional Romanian dish of grilled
minced-meat rolls made from meat of beef, lamb and pork mixed,
which contain garlic, black pepper, thyme, coriander, anise, savory
and sometimes a touch of paprika.
Slide 7
Mmlig Mmlig is a porridge made out of yellow maize flour,
traditional in Romania and Moldova. It is similar to the Italian
polenta.
Slide 8
Bulz Bulz, also called urs de mmlig, is a Romanian dish made
with roasted mmlig and cheese in an oven. Bulz is often eaten with
smntn. In June 2010, the town of Covasna established the record of
the with a length of 50 meters. This bulz was homologated by
Guinness World Records.
Slide 9
Ostropel Ostropel is a typical Romanian stew made from chicken
mixed with a thick tomato sauce. Garlic or spring onions can be
added. Rabbit, lamb, or other types of meat are also sometimes used
and, alternatively, vegetarian versions can be made during fasting
periods.
Slide 10
Piftie The first form is called "tob" or, especially in
Transylvania, "ca de cap de porc", which looks like a huge sausage,
with a diameter of 4 inches. The other form, which presents only
similarities with central european "head cheese", is "piftie in
which the contents are poured into a bowl which is then
refrigerated.
Slide 11
Piftie ``Piftie`` has a more different way of preparing,usually
the feet of the pig are boiled, to make a soup, those feet are used
because they contain a lot more gelatin than any other part of the
pig.The soup is then cooled and makes a jelly.Usually garlic is
added.
Slide 12
Plecoi sausages Plecoi sausages are Romanian sausages made from
mutton spiced with chilli peppers and garlic, traditionally made in
and around the Plecoi village, in the Buzu County of Romania. If
the mutton contains too much fat, it can be balanced with beef, but
with no more than half of the mutton content.
Slide 13
Joffre cake A Joffre cake is a chocolate buttermilk layer cake
filled with chocolate ganache and frosted with chocolate
buttercream originally created at Bucharest's famed Casa Capa
restaurant, in honor of a visit by French General Joseph Joffre,
shortly after World War I.
Slide 14
Mcinici Mucenici (Romanian Mcinici) is a Christian feast of the
40 Martyrs of Sebaste, a traditional holiday in Romania. Those who
observe this holiday clean their households and light fire to
garbage collected from their homes, to bring warmth outside.
Slide 15
Amandine Amandine is a Romanian chocolate sponge cake filled
with chocolate or almond cream.
Slide 16
Thank you for watching ! This presentation was made by:
Cristina Oprisor Catalina Ichim Vlad Dinca Octavian Catusanu
Colegiul Economic Maria Teiuleanu Piteti
Slide 17
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This publication reflects the views only of the author, and the
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