The Romanian recipes are influenced by the Turkish meatballs, the Greek

musaca, the Austrian șnițel.

Let’s begin with the starters, which in Romania often are soups.
Romanian soups,named ciorba are made from a variety of vegetables and
any kind of meat (beef, pork, mutton, chicken, fish).
Supa is a generic name for sweet (usually clear) soups, made from
vegetables alone or combined with poultry and beef. We find it Especially in
Transylvania.

You will come across chicken, beef and fish in Romanian cuisine, but there’s
no doubt who is king: Pork – and it comes in many forms.
One of the most common meals is the mămăligă, the precursor of polenta,
served on its own or as an accompaniment.
Sarmale is another well known recipe ,minced meat with rice, wrapped in
either pickled cabbage leaves or vine leaves.
Mititei, a sort of grilled meatball, are kings of Romanian picnics. Did you
know that Romanians eat about 400 mil. Mititei every year ?
Zacusca is a true delight. It is a dish of fresh vegetables, baked or fried.
After all this dishes you can try desserts....my colleague.... will present
them