Experience the local culture through the local traditional food https://unknownbucharest.com/bucharest-food-wine-tour/

‘Mici’ or ‘Mititei’
The most popular, famous, original Romanian and absolutely genius snack and street food: ground meat rolls grilled on charcoal, juicy and a bit spicy. In the picture below, arguably the best ‘mici’ in Bucharest served at Zexe Zahana restaurant in Icoanei (info valid March 2018).

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‘Tobă’ and ‘Caltaboș’
A honored tradition for Christmas, ‘toba’ (to the left, a meat jelly made with flesh from the head of the pig) and ‘caltabos’ (made of pork organs, especially liver) from pig raised outdoors in a countryside farm. These were home-made by mum and me, for Christmas 2014:)

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‘Sarmale’ (Romanian Traditional Cabbage Rolls)
There is no Christmas table without ‘sarmale’, cabbage rolls made of grounded pork meat with onions and rice, stuffed in sauerkraut, slowly cooked for hours in clay pot until will melt in your mouth. Below you see homemade ‘sarmale’ prepared by mum and me for Christmas 2017:)

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Fried pork, with polenta (‘mămăliguță’) and pickled peppers
There is an ancient tradition called ‘pork feast’ (‘pomana porcului’), which is a sort of ‘thank you’ meal for family and friends who had helped with the hard work of butchering a farm-raised pig. Typically it consists of fried pork, served with polenta and pickles (as seen below)

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‘Cozonaci’ (Sweet Bread)

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Turta Dulce (Romanian Traditional Gingerbread)

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Soups
Traditional sour Romanian soup is called ‘ciorba’ and it’s made of vegetables and meats (pork, chicken or beaf), prepared traditionally with bors (fermented wheat bran) or sauerkraut, or lemon juice. Ciorba is nourishing, rich and full of flavor, and almost a meal in itself. Typically lovage gives it a characteristic flavor, while in Transylvania region tarragon is preferred.

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Ciorba de miel (Romanian traditional lamb soup)

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Ciorbă țărănească cu afumătură  (Romanian smoked meat & potatoes sour soup)

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Ciorbă de fasole (The Bean Soup)
The bean soup is normally made with smoked pork knuckle, seasoned with apple cider vinegar and scented with tarragon and thyme, Transylvanian style, but this one below is the humble Lenten version, traditionally soured with borş (fermented wheat bran) and parsley-scented as they do in Southern Romania.

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 Murături (Pickles)

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Covrigi (Pretzels)
The pretzels (Romanian “covrigi”) are a famous specialty of the town of Buzau, located at the south-eastern foothills of the Carpathians in the region of Wallachia. Legend has it that the pretzels recipe was introduced to Buzau around 1800, by Greek merchants who settled in the area. Since January 2007, “Covrigii de Buzau” are European protected trademark.
In the picture you can see the authentic Covrigi de Buzau, that I purchased myself during a trip (Dec. 2012), from the best place in the town of Buzau you can buy them freshly made: opposite the train station:)

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Traditional Easter Eggs

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Oven-Baked Lamb

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Traditional Easter ‘Drob de miel’