Romanian Gastronomy
10 novembre 2022, Roumanie ⋅ ☁️ 17 °C
One constant in Romanian food seems to be stew. Unlike stew in the USA, Romanian stews seem to be usually served on a place with a side dish. It's kind of served like meat with a gravy, but stew isEn savoir plus
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Traditional chicken goulash prepared with sour cream served with polenta (left) and Smoked-and-baked pork shank with traditional beans stew (right)
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Right to left (or pretty close to it): ROMANIAN VARIETIES I. Feteasca Alba - Dealu Mare, Davino, II. Feteasca Regala - Transylvania, Lilac, dry, 12.5% Alba Valahica, dry, 13.5%, III. Romanian Frankincense - Dealu Mare, Aurelia Visinescu Artisan, dry, 13%, IV. Feteasca Neagra - Dealu Mare, Aurelia Visinescu Artisan, dry, 14%, V. Negru de Dragasani - Oltenia, Avincis, dry, 14.5% [BOARD 2] RED WINES FROM DIFFERENT REGIONS I. Transylvania - Pinot Noir, Carastelec, Benedict, dry, 14%, II. Crisana - Cabernet Sauvignon, Balla Geza Stonewine, dry, 15%, III. Banat - Merlot, Recas Selene, dry, 14.5%, IV. Oltenia - Negru de Dragasani, Avincis, dry, 14.5%, V. Dealu Mare - Feteasca Neagra, Aurelia Visinescu Artisan, dry, 14%
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