UNIVERSITY OF AGRONOMIC SCIENCES AND VETERINARY MEDCINE OF

BUCHAREST

TRADITIONAL FOODKeywors: food, sarma, caltaboșii

Romanian cuisine is the name they bear synthesizing result, over time, tastes and habits gastronomy Romanian people. It is diverse and contains many customs and culinary traditions, delicious food, from the intersection with habits gastronomic culture with traditions of other nations with which the Romanian people came into contact through history

Sarma is a dish of grape, cabbage, monk's rhubarb or chard leaves rolled around a filling usually based on minced meat, or a sweet dish of filo dough wrapped around a filling often of various kinds of chopped nuts. It is found in the cuisines of the former Ottoman Empire from the Middle East to the Balkans and Central Europe.

Minced meat (usually beef, pork, veal, or a combination thereof, but also lamb, goat, sausage and various fowl meat such as duck and goose), rice, onions, and various spices, including salt, pepper and various local herbs are mixed together and then rolled into large plant leaves, which may be cabbage (fresh or pickled), chard, sorrel, vine leaf (fresh or pickled) or broadleaf plantain leaves.

Caltaboşii appointed in some areas and cartaboş, Chişcă or călbaj are sausages, usually prepared from pig slaughter of its innards cooked and chopped. Consumed fresh or smoked. The composition varies from one area to another, may contain or rice and chopped bacon. If the composition is added Caltabosi and blood (collected from pig slaughter, allowed to clot, cooked and chopped) gave the so-called "blood sausage".

Coordinatin teacher: Student:

Mihai Daniel Frumușelu Preda Alexandra-Gabriela