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In "The Day of Sanziene" across the globe is wearing the "Ia", the Romanian blouse

In Transylvania you cannot talk about food without talking about the environment, culture, spirituality, quality of soil and water.

This gastronomic specialty is never missing from the tables of the Romanians, especially for the country's national day

Amandina has been very popular in Romanian confectioneries since the 1960s. They have a specific taste of caramel, cocoa and rum that we have grown to love

The high quality of the wines produced at the Murfatlar Vineyard is due to the history and tradition of wine production in the Dobrogea Region

Balmoș is a traditional recipe based on polenta, butter, sour cream and milk to which various ingredients can be added

A fast and easy recipe that guarantees one of the most delicious desserts you will try

The Dacians were "good connoisseurs of the plants, in fact, they took care of patients using the plants"

A recipe borrowed from the Hungarian people and embellished by Transylvanians after their own hearts

The tourists that arrive in Bucovina are invited to enjoy one of the most tasteful traditional plates from Romania, the sour soup of Radauti.

Try the delicious ruby-colored salami, covered with white noble mold that has been produced in Romania for over 100 years, following the same recipe and the same processes

There is probably nobody in Romania who hasn’t tasted boeuf salad. It’s a dish that every housewife knows how to cook (although there isn’t much cooking involved) and everybody loves to eat. And despite its sophisticated French...

An enterprising family put Ucea de Sus, from Brasov county, on the "eco" agriculture map - the Damask rose petal jam “Aspazia” becomes famous, from Europe to Africa

The goose meat is rich in iron, zinc, phosphor and potassium with multiple benefits on the body