Introduction to Romanian cuisine

 The key to understanding Romanian Food Bray is to consider the rural roots and how people organized their life around the agricultural seasons—sowing and planting, plowing, harvesting, can, stock. Because the Christian Orthodox calendar has several fasting (Lent) obligations that affect seasonal cooking methods and foods, religion also significantly impacted Romanians' eating habits.

From May to September, most recipes use seasonal, fresh fruits and vegetables that can be eaten raw, in salads, or lightly cooked. People start creating jars of jams and compotes, zacusca (eggplant with vegetable paste), bullion, cured meats, matured cheese, and various pickled vegetables, especially cucumbers and cabbage, in the late Summer to early Fall to stock up for the coming winter.

In addition to several smaller celebrations, there are two 6-week-long Lent seasons before Easter and Christmas when it is forbidden to eat food of animal origin, leading to an increase in the popularity of delectable and inventive plant- or grain-based cuisine; Vegetarians will be delighted to know that, in addition to vegetables, a typical Pizza Takeaway Bray always includes eggs, bread, dairy products (cheese, butter, yogurt), meat (ham, salami, sausages), and vegetables.

 

Romanian appetizers

In the past, making appetizers was a luxury reserved for the wealthy who could buy them and had the time. To work the land, peasants typically packed a snack (such as sausages, cheese, ham, and vegetables) and ate one substantial meal in the evening. They are the most authentic representation of our ancient peasant cuisine, and they are great when combined with vegetables and rich sauces.