At the Romanian dining table you start with a selection of charcuterie such as Pleşcoi (sausage) and Sibiu (salami) accompanied by pickles and small salads such as fermented cabbage with green tomatoes and eggplant caviar with red onions and fennel seeds.
Get to know the Romanian version of moussaka, musaca de cartofi or a pilaf with smoked plums and caramelized spring onions. Make your own borş, one of the most important basic ingredients of Romanian cuisine: a fermented drink with a delicate sweet and sour taste that enriches various dishes. Make your own cherry or walnut liqueur, enjoy the various bread recipes such as scovergi (flatbread with cheese and yoghurt) and end a meal with cataif, filo pastry nests with walnuts and clotted cream.
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