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Gastronomy
Moldavian gastronomy certainly owes the merit of its richness to the historical vicissitudes that have brought the country, in different eras, into contact with varied culinary influences coming from the peoples close to it.
The effects of the Ottoman influence can be observed in the combined preparation of meat, in the propensity to use lamb meat and in the identical names of some dishes, common in all the Balkan countries that were subjected to the Turkish Empire (Givech, Musaka, Chorba).
Mamaliga (a sort of polenta) is the most traditional dish among those prepared based on cereals (corn). For a long time it represented the primordial nourishment of poor farmers in past centuries.
Vegetables (prepared in the most varied ways) are of absolute importance and are present in every combined dish.
The most characteristic are soft wheat, green beans, lentils, tomatoes, gogosari (a variety of native pepper), sweet pepper, aubergines, pumpkin and cucumbers.
Sarmale is cooked from a mixture of rice, various minced meats and onion which, unlike the Romanian recipe (rolled in cabbage leaf), in Moldova is prepared in smaller sizes and wrapped in vine leaves. It is usually served with the addition of Smantana (Smetana), a sour cream prepared with Brinza and lemon.
tavola_piatti_cucina_tradizionale_moldava
Piatti e vasellame decorati in stile contadino
zeama_gallina_tradizionale_moldava
E' il piatto nazionale moldavo
verdure_conserve_moldova
Eccellenti sia marinate che sottaceto
tavola_piatti_cucina_tradizionale_moldava
Piatti e vasellame decorati in stile contadino
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The most popular meats, in addition to lamb, are: pork, chicken, goose and young veal generally prepared on the grill. An exquisite example of grilled preparation of pork or chicken are Frigarui (skewers), also called Shashlik in Russian, which are flavored in a sauce based on garlic and onion for a few hours before cooking.
Excellent soups based on vegetables and meats of all kinds. The Zeama de Gaina cu Taiatei (chicken soup with fine noodles) stands out above all and is considered the typical national dish; equally renowned is the Ciorba taraneasca (peasant soup) based on veal and different varieties of legumes and vegetables.
Fish is not very present in Moldavian cuisine, there are only a few freshwater varieties which are usually prepared in addition to soups or boiled. From the Slavonian gastronomic tradition, the habit of drying and salting fish is widespread and is generally consumed in addition to cold dishes.
One of a kind is the Rac, the small lake lobster which is prepared boiled in water with salt, grapefruit segments and natural flavourings.
Delicious salads are prepared in the Russian method using the most imaginative ingredients.
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