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Best Foods
Made in accordance with a recipe more than a 100 years old, salam de Sibiu is a type of cured, smoked pork sausage produced in the Romanian province of Sibiu. It is made with coarsely ground bacon and carefully selected pork cuts such as fillet and haunch, flavored with a traditional selection of spices, including salt, pepper, and garlic.
Sibiu salami must be matured for at least 90 days, until it reaches the desired flavor qualities and develops a distinctive white covering from the Penicillium Nalgiovensis noble mold. The salami exudes a unique aroma of smokiness with delicate garlicky notes.
Telemea de Ibanesti is a traditional cheese made in the Gurghiu valley from cow's or sheep's milk. Its texture is quite wet and crumbly because the block-shaped cheese is placed in brine during the production. Telemea is white to yellowish-white in color and has a sweet, sour, creamy, and salty flavor that gets more intense as the cheese ages.
The maturation process lasts for a minimum of 20 days. These tasty blocks of cheese are sold in vacuum-sealed bags or drums to preserve the shape and flavor. Due to the fact that it is similar to feta cheese, Telemea is used in salads, snacks, and omelets, and it’s typically paired with white wines.
Pair with
Brânză de burduf is a traditional cheese made from sheep's or (sometimes) buffalo's milk. The cheese is placed in sheep's stomach or skin that's previously been cleaned. Alternatively, it can be placed in a tube made of pine bark.
The texture of this cheese is slightly soft, while the aromas and flavors are intense. The name brânză de burduf means kneaded cheese, referring to the method of production in which a traditional sweet cheese called caș is cut, salted, and then kneaded in a large wooden bowl.
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An authentic Transylvanian specialty, varză a la Cluj consists of sour cabbage, minced meat, and rice. The sour cabbage is first cooked, and then combined with a mixture of seasoned minced meat, onions, and rice in a casserole dish, traditionally in alternating layers.
Often topped with a mixture of sour cream and milk, the dish is sometimes flavored with tomato sauce or sour cream between layers. A version of this Romanian dish, mentioned in a 1695 cookbook, called for a combination of minced cabbage and a variety of meats, including beef, ham, chicken, or goose, all seasoned with salt, pepper, and ginger.
MOST ICONIC Varză a la Cluj
Năsal is a traditional cheese that's named after a village in Cluj, Transylvania. The soft and creamy cheese is made from cow's milk, and it has been smear-ripened in caves since the Middle Ages. The cave features the Brevibacterium linens bacteria which grows on the rind, giving the cheese a strong, deep, and earthy flavor that's pretty much impossible to recreate anywhere else.
The production of Năsal is very limited. It is recommended to serve it with grapes, nuts, onions, or meat, and pair it with a Romanian dry red wine such as Fetească Neagră.
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This simple dessert consists of thin egg noodles that are cooked in milk, then mixed with whipped egg whites and curd cheese before they are neatly placed between sheets of phyllo pastry. The noodle filling is usually enriched with raisins, cinnamon, vanilla, or lemon zest, and the dessert is typically served warm and dusted with powdered sugar.
The invention of the cake is often associated with the Romanian city of Cluj, but who exactly invented it is still a matter of dispute. While one theory claims it was an invention of a Hungarian named Varga, others believe that it first appeared on the menu of a family-owned Darvas restaurant at the beginning of the 20th century.
MOST ICONIC Vargabéles
MAIN INGREDIENTS
Pâine bătută is a traditional bread from the Transylvanian region. The hallmark of this rustic bread is its preparation, wherein the crust is burned until charred and then beaten with a stick, creating a somewhat visual spectacle—the said technique results in bread with a unique texture, a smoky flavor, and a rough, rustic appearance.
The ingredients needed to prepare are simple, just flour, water, yeast, and salt, although milk and olive oil can be added to make it richer. Pâine bătută is often enjoyed fresh with butter, cheese, or cured meats, reflecting the rustic culinary traditions of Transylvanian villages.
MAIN INGREDIENTS
Braşovence is a traditional dish originating from Braşov, consisting of breaded pancakes filled with mushrooms. The pancakes are made with a combination of flour, eggs, milk, salt, and oil, the coating consists of beaten eggs, flour, and breadcrumbs, and the filling is made with a mixture of onions, mushrooms, oil, salt, and pepper.
Once prepared, the filling is spread over the pancakes, they're rolled, dipped in eggs, flour, and breadcrumbs, and then fried in oil until golden brown. Braşovence are typically served warm, and it's recommended to accompany them with yogurt or sour cream.
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Best Food Producers
Jidvei is the largest wine producer in Romania, located in the Târnave region of Transylvania, an area renowned for its winemaking tradition. With vineyards spanning over 2,500 hectares, Jidvei produces a wide range of high-quality wines, including still, sparkling, and semi-sparkling wines, as well as vinars, a brandy distilled exclusively from wine.
The company operates four state-of-the-art wineries in Jidvei, Tăuni, Blaj, and Bălcaciu, with a storage capacity exceeding 35 million liters. Known for its commitment to quality, Jidvei uses modern technology while preserving traditional winemaking techniques.
AWARDS
IWSC- International wine & spirit competition - Spirit Gold
2024
Frankfurt International Trophy - Grand Gold
2022
IWSC- International wine & spirit competition - Gold
2019
BEST Jidvei Spirits
AWARDS
International Chocolate Awards - Bronze
2024
BEST Livstory Craft Chocolate Chocolates
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Best Food Products
AWARDS
Concours Mondial de Bruxelles - Grande Médaille d'or
2022
Jidvei Extrabrut is a premium sparkling wine produced by SC Jidvei SRL Filiala Alba, a renowned winery from the Târnave wine region in Romania, known for its long-standing tradition of crafting high-quality wines. This Extrabrut sparkling wine is characterized by an exceptionally low sugar content, making it dry and refreshing, perfect for those who appreciate refined and sophisticated beverages.
Made from carefully selected grape varieties such as Chardonnay or Pinot Noir, it boasts a delicate balance of flavors and elegance. It features a pale yellow color with golden reflections, fine and persistent bubbles, and a fresh, well-balanced taste with fruity notes of green apple, citrus, and subtle floral hints.
AWARDS
Frankfurt International Trophy - Grand Gold
2022
AWARDS
Concours Mondial de Bruxelles - Grande Médaille d'or
2019
AWARDS
Concours Mondial de Bruxelles - Grande Médaille d'or
2019
Jidvei Vinars VSOP is a premium Romanian wine distillate made exclusively from noble wines produced from fresh grapes. Following a double distillation process, it is aged for at least five years in oak barrels from Transylvania, giving it exceptional finesse and aroma.
This vinars boasts a clear, golden-yellow color with amber highlights. Its aroma reveals notes of figs and vanilla, while the taste is rich, featuring hints of caramel and a subtle spiciness. Highly appreciated among seasoned connoisseurs, Jidvei Vinars VSOP is known for its harmonious and well-balanced character.
AWARDS
IWSC- International wine & spirit competition - Spirit Gold
2024
European Spirits Challenge - Gold
2024
AWARDS
World Cheese Awards - Gold
2024
Jidvei Ice Wine Traminer 2018 is an exceptional dessert wine crafted by SC Jidvei, a prestigious winery located in the renowned Târnave wine region of Romania. This Ice Wine is made from Traminer grapes, a variety known for its aromatic complexity, which are carefully harvested and pressed while frozen, allowing for a highly concentrated and naturally sweet nectar.
The 2018 vintage showcases an exquisite balance between intense sweetness and lively acidity, resulting in a harmonious and elegant wine. The wine displays a beautiful golden color with amber reflections, while its aroma bursts with rich notes of honey, candied apricots, tropical fruits, and delicate floral hints.
AWARDS
IWSC- International wine & spirit competition - Gold
2019
Jidvei Vinars VS is a Romanian brandy crafted from young wines with the characteristic acidity of the Jidvei vineyard. These wines are distilled and aged for at least three years in oak barrels, resulting in a harmonious, strong, and balanced spirit.
When served at room temperature, Jidvei Vinars VS reveals fine aromas of caramel, vanilla, and delicate exotic spices. The aging process in oak barrels imparts a unique nuance to the brandy, developing a harmonious and well-balanced profile. The velvety texture of this brandy complements its bouquet, adding an extra touch of elegance.
The rich and fruity nose is enhanced with accents of vanilla, dried fruits, and woody spices, while the palate offers rich flavors of dried fruits and nuts, sprinkled with a fine blend of spices, culminating in an aromatic finish.
AWARDS
European Spirits Challenge - Silver
2024
AWARDS
International Chocolate Awards - Bronze
2024
AWARDS
International Chocolate Awards - Bronze
2024
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.