Romania is a country located at the intersection of Central and

ROMANIA
Romania is a country located at the intersection of Central and Southeastern Europe, bordering on the Black
Sea. Romania shares a border with Hungary and Serbia to the west, Ukraine and Moldova to the northeast and east,
and Bulgaria to the south.
AREA: With a surface area of 238,391 square kilometres, Romania is
the largest country in southeastern Europe and the twelfth-largest in
Europe.
POPULATION: Romania has the seventh largest population of the
European Union with over 19 million people.
Its capital and largest city is Bucharest, the tenth largest city in the
EU, with a population of around two million.
Capital City: BUCHAREST
Romania has the largest
population of brown bears in
Europe: over 6000 individuals.
TOURISM
According to the World Travel and Tourism Council,
Romania is the fourth fastest growing country in the world
in terms of travel and tourism total demand, with a yearly
potential growth of 8%
LANGUAGE:
The official language of Romania is
Romanian, a
Romance language related to Italian, French, Catalan,
Spanish and Portuguese. Romanian is spoken as a first language by 91% of the population. Hungarian and Vlax
Romani are the most important minority languages, spoken by 6.7% and 1.1% of the population, respectively.
There are approximately 32,000 Turkish speakers in Romania.
RELIGION:
Romania is a secular state and has no state religion. However, an overwhelming majority of the country's citizens
identify themselves as Christians.
MUSIC:
Inna, the first
European female
singer to surpass
one billion hits on
You Tube.
George Enescu is widely regarded
as the most prominent Romanian
composer.
ROMANIAN CUISINE
Romanian cuisine is a diverse blend of different dishes from
several traditions with which it has come into contact, but it
also maintains its own character. It has been greatly
influenced by Ottoman cuisine but also includes influences
from
the
cuisines
of
other
neighbours,
such
as
the Greeks(musaca), Bulgarians (zacuscă), Turks (pilaf),
and Hungarians (langoși).
SARMALE
VEAL SOUP
Quite different types of dishes are sometimes included under
a generic term; for example, the category ciorbă includes a
wide range of soups with a characteristic sour taste. These
may be meat and vegetable soups, tripe and calf foot soups,
BEAN SOUP
or fish soups, all of which are soured by lemon juice,
IN BREAD BOWL
sauerkraut juice, vinegar, or traditionally borș (fermented
wheat bran).
Popular main courses include mititei, frigărui and the șnițel. One of the most common dishes is mămăliga (similar to
the Italian polenta), and is served on its own or as a side dish. Pork and chicken are the preferred meats, but beef, lamb
and fish are also popular.
Sarmale are prepared from minced meat (pork, beef, mutton, poultry or fish meat, especially in the Danube Delta),
mixed with rice and other aliments (pap, couscous etc.) and wrapped in cabbage (fresh or sour) or vine leaves in the
form of rolls. Usually, they are served with polenta and smetana, but can be served with a spoonful of fresh butter.
The list of desserts includes names like amandine, clătite, chec, cozonac, gogoși, griș cu lapte, lapte de pasăre etc.
COZONAC
APPLE and WALNUT CAKE
PASCA