A look at the
evolution of food in southwestern Pennsylvania –
7 – 1 South Central Europe – Romania
In 2017 there were claims of Romanian-Americans (1st and 2nd generation) ranging from 478,278 upwards to 1.2 million living in the US (225,000 Jewish Romanians). According to EARLIER records there were 1,500,000-2,500,000
people in the US claiming Romanian ancestry.
In the 2000 census 340,000 spoke Romanian as their first language. The
Romanian immigrants came to the US to escape the Austro-Hungarian Empire
oppression. The first wave (1895-1920) settled in western PA, Delaware and
eastern Ohio. In 2017 a Romanian group called Roma settled in California, PA.
They were unskilled laborers and peasants (33% were
illiterate) who gravitated toward industrial areas for unskilled jobs. As the
second generation of Romanian-Americans grew they became more educated, worked
in skilled jobs and placed emphasis on vocational training and college. These professionals made significant
contributions to society.
Family, community & religious dynamics are very
important. In addition they kept and
still keep close ties with native Romanians in Europe. Today, there are active communities and major
media including TV, radio, newspaper and magazines. They have assimilated but keep their
roots. As with many cultures food is an
important part of their heritage.
ROMANIAN CUISINE: (An overview)
NOTE: Romanian meals are flavorful, savory and appetizing to
the palate. The Romanian people take great pride in preparing old ethnic
recipes as well as adapting new ones. Romanian cuisine is influenced by the Romans,
Greeks, Austrians, Turks, French and Hungarians.
Appetizers:
Mezeluri (salamis, sausages & cheeses) served with Tuica (strong
plum brandy), Oua Umplute (stuffed eggs), and Mititel (called wee sausages: ground
beef seasoned with garlic and rolled into cylindrical forms) which is often
served with Gratar (a steak prepared with garlic, usually pork, accompanied
by pickled cucumbers and tomatoes and other grilled meats).
Soups and Salads:
Supa de Porumb Verde (green corn soup),
Ciorba (sour soup made with vinegar or pickle juice), Ciorba de Burta (tripe
soup), Ciorba Teraneasca (cabbage soup with bacon), Salata Primavara (Spanish
derivation) (spring salad), Salata de Boeuf (Boeuf is French derivation) (potato
meat salad) (NOTE: Olivier Salad in
Russia) and Salata de Ardei or Piper (roasted pepper salad).
Main Dishes:
Plătica Roulade (rolled flounder), Miel in Sos de Laurt (lamb in
yoghurt sauce), Tokana (shepherd’s stew), Sarmale (stuffed cabbage), Ardei
Umplute (stuffed peppers), Frigari (kebabs), Ghiveci (vegetable stew with
carrots, potatoes, tomatoes, green pepper, onions, celery roots, eggplant,
squash, string-beans, fresh peas, cabbage, and cauliflower), and Mamaliga (considered
a national dish which is a corn mush eaten with butter, cheese, meats). Chiftelute
(meatballs) and Ficat de pui reţete (chicken liver recipes) are more popular main
dishes.
Desserts:
Straturi
Tort cu Datele şi Frişcă (layered cake with dates and whipped cream), Cozonac
(Easter bread), Clatite (crepes), Savarina (yeast dough cake soaked in rum
& filled or topped with pastry cream and plated with fruit), Straturi Tort
Alune (hazelnut layered cake). Other desserts include Mamaliga (above
and if served with marmalade or fruit jelly is then a dessert), Cozonac cu Nuca
(walnut filled pannetone) and Cozonac cu Brinza Dulce si Stafide (pasca – sweet
cheese panetonne with raisins) (pannetone is Italian).
Beverages:
Ţuica is
a brandy made from plums or wheat. Vin (French word for wine)
and bere is beer.
SCENES OF ROMANIA
FOOD LINKS AND PHOTOS BELOW
LINK TO YOU TUBE FESTIVAL VIDEOS
12 Traditional
Romanian Recipes
LINK TO EASTERN EUROPEAN FOOD - ROMANIAN - ABOUT.COM
OTHER LINKS:
LINK TO TRAVEL ROMANIA - ROMANIAN RECIPES
FOOD PHOTOS BELOW!!
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