Food and Drinks

Romanian traditional dishes are worth testing including "sarmalute", delicious rolls of soured cabbage or vine leaves stuffed with rice and forcemeat flavoured with herbs such as dill and savoury; "mititei", grilled meat rolls spiced with garlic and served with mustard; "ciorba", soured soups; "tochitura", various meat stews, usually of pork with paprika in the style of a goulash. Perhaps the best known dish is the staple of rural farms and urban homes alike - "mamaliga", polenta served with yoghurt, sheep's cheese or sour cream. For dessert, you can choose from "placinta" (pie), sweet cheese pastries, doughnuts, pancakes or "cozonac" - a sponge cake baked especially for Easter and Christmas. This feast of tempting dishes is freshly prepared. The ingredients are normally organically grown or produced without the use of chemical fertilisers or pesticides.

Transylvanian wines surprise the palate with their subtle blend of acid, alcohol and flavour. They seem to have gathered the fragrance of pine resin, the smell of lime blossom, and the transparency and sweetness of acacia honey. Transylvanian cultivation of the grapevine dates back to the first century BC.
Nowadays, vineyards are found in many different places. The best known are to be found on the slopes of Tarnava Mica and Tarnava Mare rivers. For example, the Alba-Iulia and Sebes-Apold wineries have a long history of wine making. Their historic wineries have transformed their region into important wine producing areas with attractive wine-tasting tourist opportunities.