Template:Romanian delicatessen

Romanian Delicatessen is a broad term that encompasses a variety of traditional Romanian food products, typically made from locally sourced ingredients and prepared using time-honored methods. These delicacies often have a strong regional identity and are an integral part of Romania's culinary heritage.

History

The tradition of Romanian delicatessen dates back to ancient times, with influences from various cultures including the Romans, Greeks, and Ottomans. Over the centuries, these influences have been blended with local traditions and ingredients to create a unique and diverse range of delicacies.

Types of Romanian Delicatessen

Romanian delicatessen can be broadly categorized into several types, including meats, cheeses, pastries, and preserves.

Meats

Romanian delicatessen meats, such as Salam de Sibiu and Carnati, are typically made from pork and are often smoked or cured for added flavor. These meats are a staple of the Romanian diet and are often served as part of a traditional Romanian meal.

Cheeses

Romanian cheeses, such as Brânză de burduf and Cașcaval, are made from sheep's or cow's milk and are known for their distinctive flavors. These cheeses are often served with bread or used in cooking.

Pastries

Romanian pastries, such as Cozonac and Pască, are typically sweet and are often filled with nuts, poppy seeds, or sweet cheese. These pastries are traditionally served during holidays and special occasions.

Preserves

Romanian preserves, such as Zacuscă and Murături, are made from a variety of fruits and vegetables and are often used as condiments or served with bread.

See Also

• Romanian cuisine
• List of Romanian dishes
• List of smoked foods