Various vegetables make up the basis of the regional cuisine of Brasov. Vegetables are actively used in both first-course and second-course dishes. In local restaurants, visitors will always find a great choice of stuffed peppers, eggplants, and marrows. The regional cuisine is also famous for its vegetable ragouts – there are hundreds of ragout recipes for any taste. Vegetable ragouts are also a popular garnish to meat and fish. When it comes to meat, pork is used in the majority of meat dishes. Poultry is also widely used in the regional cuisine.
Tourists will also find unusual restaurants in Brasov that offer unique food with the game. Naturally, the prices are relatively high at such restaurants, but that doesn’t scare out numerous visitors of these dining establishments. There are always people who want to try bear pads hotplate or lamb cooked in clay. The unusual cooking method of the second dish has been developed yet in the Middle Ages.
Mămăligă remains the most popular garnish to many meat dishes. This is a traditional porridge made of cornmeal. For many travelers, Mămăligă may taste similar to the classic Italian polenta. This simple garnish has one important advantage – it doesn’t have its own strong taste. Instead, Mămăligă easily absorbs the unique taste and flavor of the dish it is served with.