It is imposible to summarize the history, culture, and traditions of Romania in just two pages. However, we will do our best to show you a part of this country and invite you to know a bit more about it. It worths the try.
It is located in the South-East Europe. It is a member of the European Union since January, 1st, 2007. It is the 9th largest country in Europe. Bucharest is the capital and more crowded city. In fact, this is the 10th largest city of Europe.
Each year, several traditions have place. The popular clothing is one of the exponents of the national folklore. The colors vary depending on the age and sex. The brighter colors are for women and the darker ones for men. The neck, shoulders, and chest of are embroidered.
During the year, the Rumanian community cellebrates its ancient heritage by combining the seasons of the year, the religious events and the life cycle: birth, marriage, and death in all the cellebrations.
The events that represent the seasons of the year are: Martisor, Paste (Easter), Sanzienele, Crazium (Christmas), and An Nou (New Year).
A really representative cultural item is the TULNIC which is a musical instrument made of wood. It is played by women to announce the family and community events.
In terms of architecture and monuments, we highlight the Bucharest Parliament Palace (The House of People). This is the tallest office building in Europe, and the second worldwide after the Pentagon. We can also mention the Sapanta Merry Cemetery.
If we had to talk about its reach gastronomy, we could do it for days. The Rumanian cuisine has its origins in the Balkans. However, it has developed some special characterists thanks the influence of the Russian, Turkish, Western, Hungarian, and French cuisines.
The most recommended dishes are:
· Mititei: small roasted sausages seasoned with aromatic herbs.
· Tochitura: meat stew with mamaliga (polenta)
· Sarmale: typical minced meat dish wrapped in cabbage leaves.
· Frigurui: meat brochettes
· Tuslamá: veal stew
· Kashkaval or cashcaval pane: battered cow´s cheese
· Ciorba taraneasca: vegetable soup
· Miel la protap: Roasted lamb typical of the Dodrubja area.
· Carnati oltenesti trandafiri: pink sausages typical of the Oltenia area.
· Mushi Tiganesc: meat stew with onions.
· Clatite: crepes served with hot chocolate, jam, and flame with vodka.
· Papanisi cu smantina: cream roll.
· Cozonac: this is the ypical Christmas desserts made by all mothers. It is a sweet bread stuffed with cacao and nuts cream.
It is held each year on December 1st, to remember: December 1st, 1918 which is the day all the Rumanian provinces: Transylvania, Wallacia, Moldavia, Brasaravia, and Bukovina joined.