The Dracula Menu Is Served In Romania

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The tour of our northern neighbor Romania must pass through the birthplace of Vlad the Impaler or better known as Count Dracula. The town is called Sighisoara and everything there is connected with the mysticism and sinister stories related to Count Vladislav Dracula. According to legend, the bloodsucker was never seen eating or drinking, like all normal people.

For some reason, however, if you visit a restaurant in Sighisoara today, you will definitely be offered the Dracula Menu. Understandably, it does not include vegetables and pasta, but a wide range of all kinds of meat and red wines. If the stories of the locals are to be believed, Vlad the Impaler loved to give lavish celebrations at his Transylvanian Bran Castle.

Today, the national cuisine of our northern neighbors offers incredibly delicious Romanian specialties prepared mainly from meat. This was never the case, however. Animal products, juicy steaks and kebabs were eaten by ordinary people only on holidays.

Lamb, lamb and, of course, pork have been held in high esteem in Romanian traditional cuisine over the years. In the lands of Count Dracula for centuries there is a tradition to slaughter a pig at Christmas, as well as in Bulgaria. On Easter, the Romanians also prepared lamb and liver.

Each part of the slaughtered pig was used as intended. Sausages, sausages, croissants were prepared. An ancient Romanian pork delicacy is kartaboshi, which are intestines stuffed with cranberries and liver.

A specialty known as piftie was prepared from the pig's ears, head and trumpet. However, the undisputed favorite in the hearts (and stomachs) of Romanians to this day remains pork stewed with onions and garlic. To this day, these centuries-old sausages continue to be cooked in some parts of Romania.

In the cuisine of our northern neighbor are not absent and dishes made from chicken and beef. Eat stable fish, such as carp, sturgeon, cod. It is most often boiled, baked or stewed. Traditionally, Romanians like to prepare a lot of winter food, much more even than us - the Bulgarians.

However, the mamaliga remains an indisputable accent in the gastronomic dimensions of Romania. To this day, this "poor" dish is often prepared in families, and you can order it even in the more expensive and sophisticated restaurants.

There are several variations of this cornmeal dish - they can be served with full-fat cream (which is quite a heavy meal) or with a topping of paprika and cheese fried in oil.

Other highlights in traditional Romanian cuisine include moussaka, schnitzels and our favorite tripe soup. Among the drinks, the most revered is the brandy, most often made from pears and apples.