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Romania
Romania is a country located north of the Balcanic Peninsula on the western shores of the Black Sea. It is a country of great natural beauty and diversity and a rich cultural heritage. Romania enchants visitors with its scenic mountain landscapes and unspoilt rural areas, but also with its historic cities and its busy capital. Over the last decade, it has seen significant development and is one of the most recent members of the European Union. Still, it may surprise some of its visitors who are used to western Europe. Romania is a large country which can sometimes be shocking with contrasts: some cities are truly Western Europe; some villages can seem to have been brought back from the past. While it has significant cultural similarities with other Balkan states, it is regarded as unique due to its strong Latin heritage. In fact, of all Romance languages, the Romanian grammar is most simmilar to Latin, as the vocabulary is over 70% inherited from Latin. Things for which Romania is famous include: the Carpathian mountains, Constantin Brancusi, wine, medieval fortresses, Mircea Eliade, the electronic microscope, Dacia cars, Dracula, insulin, E. M. Cioran, stuffed cabbage leaves, multi-ethnic peace, the jet engine, Nadia Comaneci, the Black Sea, Gheorghe Hagi, sunflower fields, painted monasteries and the Danube Delta.
Eat
Romanian food is distinct yet familiar to most people, being a mixture of Oriental, Austrian and French flavours, but it has some unique elements. The local dishes are the delicious sarmale, mamaliga (polenta), bulz (traditional roasted polenta, filled with at least two kinds of cheeses, bacon and sour cream), friptura (steak), salata boef (finely chopped cooked veggies and meat salad, usually topped with mayo and decorated with tomatoes and parsely), zacusca(a yummy, rich salsa-like dip produced in the fall) as well as tocana (a kind of stew), tochitura (an assortment of fried meats, and traditional sausages, in a special sauce, served with polenta and fried eggs), mici (a kind of spicy sausage, but only the meat, without the casings, always cooked on a barbecue). Other dishes include a burger bun with a slice of ham, a slice of cheese and a layer of French fries, ciorba de burta (white sour tripe soup), ciorba taraneasca (a red sour soup, akin to bors without the beet root and using instead fermented wheat bran, with lots of vegetables), Dobrogean or Bulgarian salads (a mix of onions, lettuce, tomatoes, cheese, white sauce and ham), onion salad - diced onion served in a dish, tomato salad - diced tomato with cheese, pig skin - boiled and sometimes in stew, and drob (haggies) - a casserole made from lamb or pork liver and kidneys. Local eclectic dishes include cow tongue, sheep brain (Easter), caviar, chicken and pork liver, pickled green tomatoes and pickled watermelon. Traditional desserts include pasca (a chocolate or cheese pie produced only after Easter), saratele (salty sticks), pandispan (literally means spanish bread; a cake filled with sour cherries), and cozonac (a special cake bread baked for Christmas or Easter). Bread (without butter) comes with almost every meal and dill is quite common as a flavoring. Garlic is omnipresent, both raw, and in special sauces (mujdei is the traditional sauce, made of garlic, olive oil and spices), as are onions. Generally, there is good street food, including covrigi (hot pretzels), langoÅŸi (hot dough filled with cheese), gogoÅŸi (donut-like dough, coated with fine sugar), mici (spicy meat patties in the shape of sausages), and excellent pastries (many with names such as merdenele, dobrogene, poale-n brau, ardelenesti), thin pancakes filled with anything from chocolate and jam to bananas and ice-cream. Very popular are kebab and shawarma (ÅŸaorma), served in many small shops.
Sources: wikitravel.org Romania 