Romanian Dishes
"The central characteristic of the Romanian cuisine is its great variety.It is a cuisine influenced by repeated waves of different cultures: the ancient Greeks, with whom Romanians traded; the Romans, who gave the country its name; the Saxons, who settled in southern Transylvania; the Turks, who for centuries dominated Romania; as well as Slavic and Magyar neighbors. All of these influences gradually blended into the varied and delicious Romanian culinary tradition"
(Nicolae Klepper — Taste of Romania)
The main ingredients used by Romanian chefs are meats such as pork, beef and lamb, fish, vegetables, dairy products and fruit. A traditional Romanian meal may include:
» Appetizer
All kinds of cheeses, cold cuts and vegetable spreads.
» Soup
" Ciorbă de perişoare " (meatball soup), " ciorbă ţărănească " (vegetable soup, with or without meat), " ciorbă de burtă " (tripe soup).» Fish
" Saramură " (grilled carp in brine), " nisetru la grătar " (grilled Black Sea sturgeon) or " scrumbie la grătar " (grilled herring).» Entree
" Tocaniţă " or " tochitură " (meat stew seasoned with onions and/ or spices)," ghiveci " (over 20 vegetables cooked in oil), " sarmale " (pickled cabbage leaves stuffed with a mix of minced meats, rice and spices) and " mititei " (The "Wee Ones" - small skinless grilled sausages) are among the favorites.
» Dessert
" Papanaşi " (cottage cheese donuts, topped with sour cream and fruit preserve)," clătite cu brânză " (crepes filled with cottage cheese, raisins and spices) and
" cozonac " (traditional holiday sweet bread filled with walnuts, poppy seeds or cream cheese).
A traditional drink enjoyed with appetizers is " ţuică " (a potent plum brandy) which varies in strength, dryness and bouquet according to the production area.
» Wines and Vineyards
Whether you travel in Romania along the coast of the Black Sea or in the Dobrogea Plateau near the Danube Delta region or in the Province of Moldova or along valley slopes of the scenic Carpathian Mountains or in Transylvania Province or in Wallachia or in nearly any agricultural area throughout Romania, you're in wine country.
Romania is one of the world's top-ranking producers of numerous delicious wines, some of which never leave its borders.
Archeological evidence of country-wide wine production in Romania's grape-friendly soil and climate dates back to the classical Greek and Roman eras of settlement in Romania. Today, on a list of the world's "Top 12 Wine Producers", in which France ranks number one and Italy is listed as number two, Romania ranks tenth (10th) among the world's top wine producers by volume. (Attribution: U.S. News & World Report, May 20, 2002, page 30, citing source: Wine Institute based on data from Office Internationale de la Vigne et du Vin.)
Romania ’s climate and soil are hospitable to the production of many different types of wines, from dry, sparkling whites to rich, aromatic, purplish reds.
Popular domestic grape varieties used for wine production include Frâncuşă, Fetească Albă, Tămâioasă, Fetească Neagră, Băbească.
Frâncuşă – A very versatile soft, dry wine, crisp and lively, with just the slightest touch of sweetness.
Fetească Albă – Semi-dry white wine, well balanced, with a distinct aroma reminiscient of the first flowering of the vineyard.
Tămâioasă Romanească - A naturally sweet or semi-sweet white wine with subtle honey and basil aromas, an exquisite amber color and a persistent rich taste. Its sweet taste may also suggest a blend of rose petals and wild berries.
Grasă de Cotnari – A naturally sweet white wine with a delicate fragrance and a smooth interplay of fruitiness and acidity.
Galbenă de Odobeşti – A light white wine with a delicate bouquet that preserves the fragrance of the mellow grape.
Fetească Neagră – Semi-sweet, medium bodied, light red wine, with original aromas.
Băbească Neagră – Traditional full bodied red wine with a delicate bouquet and a slight taste of clove.
Cadarca - this red, native variety , displaying a ruby-red color with a stinging taste of fresh clove, was the wine of the imperial court of Vienna during the reign of Emperor Franz Josef, in the 18th century.
Romania also produces its share of worldwide vintages, including Riesling, Merlot, Sauvignon Blanc, Cabernet Sauvignon, Chardonnay and Muscat Ottonel.
For the traveler interested in adding viniculture to his or her cultural itinerary, a trip to Romania offers many opportunities to visit wine-producing regions and to discover and sample the many different wines of Romania, from little known local and regional wines to Romania's great wine labels, such as Murfatlar, Cotnari, Jidvei, Dealu Mare and Odobeşti.
» Jidvei Vinery
Located in the Târnava valley ( Transylvania ), is known for its superb dry white wines. Wine tasting is offered at the 16th century Bethlen Castle in Cetatea de Baltă, located between Târnăveni and Blaj.» Segarcea - Crown's Estate (Royal Domain)
Located 150 miles southwest of Bucharest, Segarcea winery is known for its quality Cabernet Sauvignon, Merlot, Sauvignon Blanc, Fetească Albă and Italian Riesling. The Crown's Estate may be the only wineyard in the world which produces the"Tămâioasă Roză" (Pink Tămâioasă) - a fine rosé wine with a delicate aroma of candied peels of orange and grapefruit. Other domestic grape varieties grown at Segarcea vinayards include: Novac, Negru de Drăgăşani, Fetească Neagră, Tămâioasă Albă Românească, Fetească Albă, Crâmpoşie.» Murfatlar Vineyard
Murfatlar, one of the most famous Romanian vineyards, is located just miles west from the Black Sea coast. Over 300 days of sunshine, along with cool breezes from the sea, make this area ideal for the production of sweet dessert wines, such as late harvest Chardonnay, Pinot Gris and Muscat Ottonel. Soft, rich red wines are also produced here - Cabernet Sauvignon and Pinot Noir being the most popular.» Cotnari Vineyard
Cotnari Vineyard is world famous for the delicious sweet white wines made of grapes rich in sugar and harvested in late autumn following the first frost, such asGrasă de Cotnari, a noble aromatic wine with a nutlike savor. The quality of these wines relies on a combination of rich soil, the late harvest and the presence of a special mold (Botritis cinerea). The vineyards have a long history, spanning over seven centuries, dating from the time of Stephan the Great (1457 - 1504).The winery’s most popular wines include Frâncuşă (dry), Fetească Albă
(semi-sweet) - highly appreciated for preserving the flavor and freshness of the grape; and the sweet, golden Grasă de Cotnari, a noble aromatic wine with a nutlike savor and Tămâioasă.
More information: www.cotnari.ro
» Odobeşti
Odobesti is one of largest and oldest vineyards in Romania . Its most famous product is Galbenă de Odobeşti, a light white wine with a delicate bouquet that preserves the fragrance of the mellow grape. The wide variety of wines produced by the Odobesti includes five traditional sorts of Romanian wine, namely: Galbenă de Odobeşti, Plăvaie, Fetească Albă and Fetească Regală (white wines) andBăbească Neagră (red wine).» The Miniş Maderat Vineyard
Stretching on the hills of western Romania (Crişana), between Lipova and Pancota, produces the red, native variety Cadarca, displaying a ruby-red color with a stinging taste of fresh clove. During the reign of Emperor Franz Josef, in the 18th century, Cadarcă served as the wine of the imperial court of Vienna. In 1862, at a wine contest in London, Roşu de Miniş (Red Miniş) was awarded the first prize. Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc and Cadarca are produced employing classical winemaking technologies, while the white wines like Italian Riesling, Traminer, Pinot Gris and Sauvignon Blanc, are obtained by using cooling zymurgy, resulting in fruity white wines of great finesse.» Recaş
Nearby Timisoara lies the vineyard of Recaş, with a history dating back to the 15th century. Some of the award-winning wines produced here include Italian Riesling,Fetească Regală, Muscat Ottonel/Fetească Regală, Sauvignon Blanc (white wines); Cabernet Sauvignon, Merlot, Pinot Noir/Merlot (red wines).
Dinner at the Count's
by Joyce Dalton
Torches burn in front of the early 20th century Bucharest mansion. A black-cloaked doorman reminds guests that they "enter freely" and "of (their) own will." Two words familiar to aficionados of Bram Stoker's classic novel, Dracula, diners enter the Count Dracula Club, a theme restaurant situated, appropriately, in Bucharest — Romania's capital.
The restaurant's three dining salons feature a distinct decor. In the Transylvania room, hand-carved chairs, service plates from the ceramics centre of Corund, a ceiling of wooden shingles, and walls adorned with pottery, festival masks and cloth witches remind diners of the Count's home turf.
In the Hunting Salon, the pelts of a wolf, a wild cat, a wild boar and a Carpathian bear cover the walls, along with the antlered head of a stag. All are from the collection of a man who lived and hunted in the area of the Borgo Pass, which the fictional Jonathan Harker crossed on his fateful visit to Dracula's castle. Tables are carved of rough wood and chairs sport black woolen covers.
For an introduction to a major figure in Romanian history, a portrait of Vlad Tepes dominates the Medieval Room. While the prince dealt harshly and often gruesomely with all he perceived as enemies, Tepes is revered by Romanians for his bravery against invading Turks and many resent Stoker's portrayal of their hero as a vampire. Armor and crossed halberds, leased from Bucharest's Military Museum, evoke the Medieval mood, as do engravings of 15th Century battle scenes, an iron chandelier and heavy, silver plated service plates. A ceramic stove, or soba, stands against one wall. Lined with photographs from Dracula films, a narrow staircase leads to a cellar level English pub, reminiscent of the Count's London days, and to a small, book-filled Library. Beyond a secret door (a moveable wine rack), the Chapel houses, in addition to tables and chairs, a box filled with Transylvanian soil. This is Dracula's daytime resting place.
Night, of course, is a different story. As guests sip such concoctions as Transformation, Elixir Dracula and Transylvania Night, the lights begin to dim and the air seems to chill. If diners move quickly, they might reach the Chapel in time to see the Count pushing back the cobwebs surrounding his coffin to emerge for his nightly prowl. First, though, he wanders through each room, presumably, checking out dinner possibilities.
Since, as Bram Stoker has told us, books are Dracula's friends, he pauses in the Library, but no one occupies its one table that evening. Moving on to the English pub, he recalls pleasant days spent in 19th Century London and smiles at a picture of the boat that brought him to England where he met Mina, his true love.
Happy to leave his solitude and mingle with guests, the Count mounts the narrow staircase as flames from the silver candelabrum in his hand cast flickering shadows on the walls. Reaching the Medieval room, he studies the portrait of his namesake and speaks of Vlad Tepes and the Order of the Dragon, which was awarded to Vlad's father, also known as Vlad Dracul.
Moving on to the Transylvania room, the Count, spying the masks and other traditional artifacts, reminisces about his native land and his beloved castle high in the Carpathian Mountains' Borgo Pass. "I've dined already," he tells his startled guests, a la Stoker, before moving on to the Hunting Salon.
As he listens to the howling of wolves and stares at the various skins and pelts covering the walls, Dracula recounts tales of hunting parties near his mountain home. "Listen to the children of the night. What music they make!" he exclaims, quoting, as always, his 19th century creator. Noticing that he is not alone, the Count inquires of his guests, "Do you prefer to hunt or be hunted?"
His head swirling with memories, Dracula puts a record on an ancient gramophone. But the sentimental music casts him into despair for it reminds him that Mina soon will marry another. With a swirl of his long black cloak and flowing white scarf, he takes his leave, hoping the dark streets of Bucharest will provide solace for an aching heart.
With their host now absent, diners' thoughts again return to the menu, which is a treat in itself as each item is named and described in Draculean words. Among the dozen or so hot and cold appetizers, diners can choose Professor's Van Helsing's favorite dish or lamb pastrami and polenta. The menu reminds diners that Van Helsing, the Count's most fierce enemy, preferred dried beef with cheese, basil, garlic and olive oil while Vlad Dracula's chef prepared the lamb dish for Mohammed II's messengers, serving it just before their impalement.
Several sour soups are offered. As the menu explains, Transylvanian cuisine uses sour cream, tarragon and eggs in a variety of soups. The egg, it adds, is a symbol of resurrection and in earlier days, an egg was put in a loved one's coffin.
Count Dracula's special entrees include Devil's Chicken in Hot Sauce ("Doubtless, there is something strange or magnetic in the sauce's ingredients which works for life in a peculiar way," according to the menu) and Outlaws' Brochettes (in Jonathan Harker's journal, he wrote "I dined on what they call 'robber steak', bits of bacon, onions and beef, seasoned with red pepper strung on sticks and roasted over the fire"). The Continental and Romanian offerings also feature several fish and game dishes. Tradition says that on St. George's night, at the stroke of midnight, all the evil in the world has full sway. However, if one stays on a lake's edge and sees a fish, he will be have luck throughout the year.
For dessert, clatite, a crepe filled with chocolate, fruit jam or cheese, shouldn't be missed. While ordinary mortals must settle for a less dramatic entry, an evening at the Count Dracula Club restaurant is certain to add a memorable note to a Romanian trip.
