ROMANIAN TRADITIONAL FOOD

Romania: One of the European countries with a strong traditional culture, that is still alive, in the same form as the old times. Ortisoara Village, in the COUNTY TIMIS 20 th century

Romania: Families living in the rural areas prepare in their own households local traditional food, as their ancestors used to do. Some of them are passing the knowledge to their young ones.

Some of the local people, took the courage and are selling their home-made products for those who appreciate a tasty, natural food.

Eg.1: The Producers’ Association of Traditional and Ecological Products: “Marginimea Sibiului” The association is an active participant at traditional products fairs in the country, where the members sell their goods.

At the moment there are 21 members, certified traditional and ecological producers. They are always present at the fairs organized by Museum Astra in Sibiu, from spring to winter. They have become and image of the traditional food of the Sibiu area.

The milk and meat products, are made in their own household, manually, without any preservation or chemical additives. The ingredients come from the animals that they raise. Cheese in “skin” Special prepared salted cheese that goes through several steps before the final form (maturation). The cheese is kept in special recipient made of wood or in the skin coming from the stomach of animals.

The producers are making manually the recipients in which the cheese is kept and they sew the skin/wood, so the cheese is complete kept out of air. The ones that are kept in wood recipients, have a delicate scent of fir tree.

Meat products: Caltabos: contains pork meat, livers and other organs, with onion and condiments, wrapped in natural membranes. Special food for Christmas meals. Toba: contains pork meat (around the neck area), organs, rind (skin), condiments, wrapped in natural membranes. Special food for Christmas meals.

Pecie - Smoke pork chops – the meat is exposed to smoke from different wood tree for several day. Must be kept in dry spaces. Smoked Bacon- from the back of the pig and its lateral parts

Eg.2: The fourth edition of the festival “D-alea Gurii Dunarii” - Food from Danube Annual gastronomic festival organized by the Association “Save the Danube and the Delta” to promote the culture, the people and the food of the Danube River and the Delta. At the festival the visitors can eat and take home special delicious food provided by the local producers and cooks in the Danube area, and also enjoy cultural activities (local dancing, cooking contest between represents of the communities in the Danube Delta).

Fish soup with a lot of vegetable made on open fire Fried fish with vegetables

Filled pike with small fish and vegetables

Food from the Village – Mila 23 “the 23trd mile” The only access way to the village “Mila 23” is by water. Most of the the inhabitants are fishermen. The place is known for its amazing landscape, quite and delicious local food. The village is situated on the old arm of the Danube Delta.

Deserts specific from Dobrogea: Pies with cheese and eggs. There different sorts of sheep cheese used for the pies (some of them are more dietetic with less fat, and other with a high concentration of fat. Sometimes raisins or added in the compositions. Donuts – made with yogurt and yeast, sometimes with salted cheese Pancakes – filled with different types of jam or with cheese and eggs composition.

Eg.3: The Romanian Peasant Fair – held in Bucharest The Romanian Peasant Fair represents a market for small producers, creating a short supply chain, which has direct contact with the consumers.

Eg.3: The Romanian Peasant Fair – held in Bucharest This fair represents the main project of Radu Anton Roman Initiative Group, and NGO which sustains the durable agriculture, the small farmers and the Slow Food movement. The association has a collaboration with the public authorities from the Sector 1 of Bucharest for holding this fair, every weekend.

Eg.3: The Romanian Peasant Fair – held in Bucharest Radu Anton Roman ( ) was a writer, journalist, a TV producer and sportive fishermen). He realized a series of TV dedicated to the art of traditional Romanian food, filmed in different parts of the country. Before he died he wrote the most important book of Romanian gastronomy “Food, wine and Romanian customs”. He was a supporter of the Romanian traditional culture.

At the fair, the people living in Bucharest can buy directly from small producers all over the country: milk products

meat products

traditional bakery

traditional sweets

fresh or conserved fruits and vegetables

natural beverages (natural juice or different types of alcohol)

And also traditional pottery for the kitchen (ceramics and clay) made by local craftsmen

The Romanian Peasant Fair has great benefits for both small producers (as they have purchasing power) and consumers (whom have the opportunity to buy traditional fresh food, made by local producers from all over the county.

Thank you!

Ana Armeanu Promotion Department Atena Anghel Communication and Public Relations Department