Hercinian Cuisine

Surrounded by the ancient Măcin Mountains, Dobruja hides a treasure of multiculturalism and culinary traditions, vibrating in the communities of Greci, Izvoarele, Telita and many others. These localities, each with their own specificity, weave together a web of gastronomic stories that reflect the unique cultural mix of the area.

In Greci, Italian craftsmen have established a community where homemade pasta and salami intertwine with local tastes, in a dialogue between traditions and new influences. At Izvoarele, the Greek community shares their old traditions and dishes that recall their ancestral ties, while at Telita, Ukrainian bean borscht tells the story of how tradition and culinary innovation coexist.

Here, every feast and meal are a celebration of diversity, where dishes such as piperchi with red peppers and sheep telemea, or fish borscht with wheat borscht, enrich the culinary experience. Vareniki, these filled Ukrainian dumplings, range between sweet and savory, also demonstrating the versatility of regional cuisine.

This area is not only a place where tastes meet, but also an area where stories merge. The Italian, Greek and Lipovan communities bring with them traditions and recipes passed down through the generations, offering a window into the cultural and historical richness of Dobruja. From pasta to borscht, from pies to jams, each dish is loaded with history and meaning.

Hercinian cuisine is thus a mosaic of tastes and traditions, a dialogue between communities that share and celebrate the cultural diversity of Dobruja. Each community contributes to this culinary landscape with its own specificity, creating a complex and deeply human gastronomic experience that invites discovery and appreciation.

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Traditional local products

Among the registered traditional products, which you should not miss during your visit to the Dobruja area, we mention: meat rolls in linden and stevia leaves, beans with smoked mutton, mutton pastrami with polenta, pork and rabbit pastrami, lamb stew, pork stew, battered eggplants, battered beans, cheese pie with walnuts and honey, chirosti (fried pastry, made from yeast dough filled with meat, cheese/rice), nalangâte (mini pancakes with raising agent, served with jam), cheeses, scovergi, ghisman (cake made from cow colostrum), varzari (pies with greens and cheese), cakes, cherdele (baked pastry made from yeast dough, filled with cheese).

Also, here you will find a long list of specific products of the producer Moesis: zacusca, vegetable stew, plum jam, cherry jam, cherry jam, rose or walnut jam, crescent rolls with Turkish delight, butter and walnut crescent rolls, homemade biscuits, or the Comoara Măcinului cake.