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Cheese has been a part of Romanian cuisine since the beginning of its history. Brânză is the generic term for cheese in Romanian. Maize and potatoes became staples of Romanian cuisine after their introduction to Europe. Maize, in particular, contributed to health and nutrition improvements of Romanians in the 16th and 17th centuries ...
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
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Romani cuisine (Romani: Kherutni xabe) is the cuisine of the ethnic Romani people. There is no specific "Roma cuisine"; it varies and is culinarily influenced by the respective countries where they have often lived for centuries. Hence, it is influenced by European cuisine even though the Romani people originated from the Indian subcontinent.
Medieval metrology on the territory of Romania] (in Romanian). București: Editura Științifică. Chivu, Gheorghe (1983). "Cuvinte de origine italiană într-un manuscris românesc din prima jumătate a secolului al XVIII-lea" [Words of Italian origin in a Romanian manuscript from the first half of the 18th century]. SCL (in Romanian). XXXIV (4).
The Aromanians of Romania also make cheese, and also consume meats such as poultry on normal days and pork on holidays and special occasions. Various types of polenta (or mămăligă, as known in Romania) also stand out. Aromanian cuisine has some presence in the region of Dobruja, but virtually none in the rest of Romania. A book has also been ...
Gogoși (Romanian: [ɡoˈɡoʃʲ]), [1] known as pancove in Transylvania, pampuște in Bukovina and croafne/crofne in Banat [2] [3] are Romanian sweet pastries similar to filled doughnuts. Gogoși is the plural form of the Romanian word gogoașă ( [ɡoˈɡo̯a.ʃə] ).