Romania's traditional food
Romania's traditional food sees touches of Turks, Hungarians, Austrians, Polishes and Russians.

Mincemeat wrapped in cabbage or vine leaves, mixed fried vegetables, stuffed peppers , although these might have meat, cabbage rolls, Romanian style polenta, Romanian walnut panetone, boeuf salad, mincemeat in cabbage leaves with polenta and sour cream, pork sausages with beetroot and apple, fried fish with polenta and garlic sauce, trout in fir-tree boughs, chicken with cream, rabbit stew, chicken roll, pancakes with meat and mushrooms or cheese, cream cheese dumplings.

Romanian Wine
Wine growing has been known for centuries long in Romania. The country has been favoured by its geographical position in South-Eastern Europe, by its proximity to the Black Sea, as well as by the specificity of the local soil and climate.

Romania is the 5th wine producer in Europe and the 8th producer in the world, by quantity. A 2008 study found that Romania is the eighth largest wine market in the world in terms of volume, quite impressive for a small country with a population of only 21 million.

Lacrima lui Ovidiu, Cotnari Francusa, Busuioaca de Bucium, Jidvei Dry Muscat, Murfatlar Merlot, Busuioaca de Bohotin, Feteasca Regala, Vampire Cabernet, Tamaioasa Romaneasca, Beciul Domnesc, Feteasca 1985, Feteasca Neagra, and others

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