Little is known internationally about the Romanian cuisine. But Romanian gastronomy is such a mix of different influences that you will have the impression of travelling to several countries: Greek and Turkish influences since the time of the Ottoman Empire, Hungarian and German tastes from the time of the Austro-Hungarian Empire, Slavic similarities and, lately, we can witness how Italian specialties are becoming part of our culture, due to the intense cultural exchanges from the last 20-30 years.
Traditional cheese tasting
French group learning to prepare Lichiu, a traditional dessert in Transylvania. Cobor village
During the wine tasting
Dutch group learning how to make Moldavian sausages at cooking workshop in NE Romania
Home made pickles in salted water - to be found in every Romanian home
One of the wine celllars we visit
Craft beer tasting in Neagra village
Kurtos kalacs – Szekler specialty dessert in Lacu Rosu
Local market in Gura Humorului
Sparkling wine tasting at Rhein wine cellars - produced by the champenoise method
Table ready waiting for the group in Viscri village
Traditional soup with cheese balls in Targu Neamt
Cheese making process in a traditional sheepfold
Visiting a local food market in spring
During a trip you savour delicious homecooked meals, take part in traditional food workshops, discover how local brandy and wine are prepared using centuries old receipts. You will also taste local craft beer, try several mineral water springs, and of course, taste local cheese and home-made pickles.
