Romania
Our Romanian breakfast plate featured mămăligă, made by cooking coarse cornmeal with water, salt and butter, served with smântână sour cream, sausage and a fried egg. It was accompanied by a hearty, tangy meatball ciorbă soup, fasole bătută white bean purée, and murături pickles. Other Romanian sides, desserts and drinks included cașcaval pane fried cheese, the classic dessert papanași, and Romanian wine.
Romania lies in south-central Europe. Its rich natural landscapes and respect for long-standing traditions allow visitors to experience a sense of old Europe. It became a province of the Roman Empire in AD 106 and later spent centuries at the crossroads of the Ottoman and Austro-Hungarian empires. Its cuisine consequently shows influences from Turkey, the countries of the former Yugoslavia, Bulgaria and Hungary.
With thanks to
Embassy of Romania in Japan
Gabi's Cucina&Caffe (Gabriela Dumitru)
Reiko L. Kawakami