Transylvania, Romania
Sibiu Salami
Salam de Sibiu
A dry-cured pork salami with a thick white noble mould coat, matured for months in cellars in the Carpathian foothills.
eastern-europe
Romania
Explore 134 foods connected to Romania, from everyday staples to rare local specialties.
134 foods12 leading categories1 Essentials guides
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The local shortlist
Romania Essentials
11 editor-selected foods for understanding the place through what people eat.
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The full directory
Traditional foods from Romania.
134 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Romania
Smoked Cașcaval
Cașcaval afumat
Yellow pulled-curd cașcaval cold-smoked over hardwood until the rind turns amber and the cheese takes on a deep smoky aroma.
Romania
Smoked Pork Fat
Slănină afumată
Pork back fat salted and smoked over beech, sliced thin onto bread with raw onion, or grilled on a stick over a fire.
Romania
Sour Cherry Liqueur
Vișinată
Sour cherries steeped with sugar in spirit for months until the liquid turns deep red and syrupy.
Dobruja, Romania
Storceag
Fish soup with sour cream and egg, soured with vinegar or lemon juice, from the Danube and Black Sea regions.
Romania
Stufat
A spring Romanian stew of tender lamb, onions, and green garlic, cooked until the allium melts into a bright, savory sauce.
Bosnia and Herzegovina
Stuffed Peppers
Punjena paprika
Bell peppers stuffed with ground meat and rice, baked in tomato sauce, a popular summer dish when peppers are in season, hearty and traditional.
Romania
Sweet Bread Roll
Cozonac
An enriched yeasted loaf swirled with a filling of ground walnut, cocoa and rum, baked for Easter and Christmas and sliced to show the spiral.
Romania
Sweet Cheese Parcels
Brânzoaice
Squares of soft yeasted dough with the corners folded in over sweet curd cheese and raisins, baked until golden.
Romania
Telemea
A white brined cheese of sheep, cow or buffalo milk, salty and crumbly, sold in wet blocks and eaten with tomatoes and bread.
Transylvania, Romania
Telemea de Ibănești
A wet, crumbly brined cheese of cow's or sheep's milk from the Gurghiu valley, aged at least 20 days in brine, with a sweet-sour creamy flavour.
Transylvania, Romania
Telemea de Sibiu
A named brined sheep cheese from Sibiu County, crumbly and salty with a clean lactic aroma and protected regional identity.
Romania
Tocană
A rustic stew of diced meat — preferably fatty pork or lamb — simmered with vegetables, peppers, garlic and tomato sauce, served on mămăligă.
Transylvania, Romania
Transylvanian Paprika Stew
Papricaș
Chicken or veal stewed with onion, sweet paprika and sour cream, served with small egg dumplings.
Romania
Tripe Soup
Ciorbă de burtă
Beef tripe simmered until soft in a broth soured with vinegar and enriched with egg yolk, cream and a great deal of garlic.
Romania
Tămâioasă Românească
An aromatic dessert wine from an indigenous Muscat-type grape, golden, sweet and perfumed with elderflower, basil and honey.
Romania
Urdă
A soft whey cheese made from what is left after caș, mild and slightly sweet, used in pies and pancakes.
Transylvania, Romania
Ursus
Romania's best-known pale lager, brewed in Cluj-Napoca since 1879, with a dark variant (Ursus Black) aged in roasted malt.
Transylvania, Romania
Vargabéles
A Transylvanian Hungarian dessert of thin pastry layered over sweetened semolina and apple, baked until golden and dusted with sugar.
Romania
Vegetable Stew
Ghiveci
Mixed vegetables — carrots, celery, cauliflower, cabbage, zucchini, aubergine, peppers — braised with tomato and garlic, baked in a pot.
Vienna, Austria
Vienna Sausage
Frankfurter Würstel
Parboiled pork sausage, lightly smoked, traditionally served in pairs, a staple at Austrian Würstelstands, good snap with mild flavor, iconic.
Transylvania, Romania
Virsli Romanesti
Virșli românești
Thin Romanian regional sausages made from a finely seasoned meat mixture, lightly smoked and served hot from a grill or pot.
Romania
Whole Fruit Preserve
Dulceață
Whole fruit — sour cherries, quince, walnut, rose petals — cooked in sugar syrup so the pieces stay intact, offered to guests by the spoonful.
Romania
Wild Mushroom Sour Soup
Ciorbă de urechiușe
Wild wood-ear mushrooms (urechiușe) simmered with vegetables in a borș-soured broth, finished with sour cream and dill.
Romania
Winter Pickles
Murături
Whole gherkins, green tomatoes, cauliflower, peppers and watermelon rind brined in large jars for winter.
Serbia
Šljivovica
Rakija made from plums, most popular type in eastern Croatia, often aged in barrels developing yellowish color, PGI protected.