In this category you will find recipes from Romania The Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine while it also includes influences from the cuisines of other neighbours, such as Germans, Serbians, and Hungarians. Quite different types of dishes are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe and calf foot soups (shkembe chorba or iskembe), or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or traditionally borş (fermented wheat bran). The category ţuică is a generic name for a strong alcoholic spirit in Romania, while in other countries, every flavour has a different name.
DOP stands for ‘Denumire de Origine Protejată’ which in the UK we know as 'Protected Designation of Origin' (PDO). Under the EU agricultural product quality policy, this "covers agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area using recognised know-how". The following Romanian ingredients are those which are registered as DOP.
|Romania||Telemea de Ibăneşti||Cheese||PDO|
IGP stands for ‘Indicație Geografică Protejată’ which in the UK we know as 'Protected Geographical Indication' (PGI). Under the EU agricultural product quality policy, this "covers agricultural products and foodstuffs closely linked to the geographical area. At least one of the stages of production, processing or preparation takes place in the area." The following Romanian ingredients are those which are registered as IGP.
|Romania||Magiun de prune Topoloveni||Preserve||PGI|
|Romania||Salam de Sibiu||Sausage||PGI|
Pages in category "Romanian recipes"
The following 11 pages are in this category, out of 11 total.