Nădlac

Zmeurata is a Romanian alcoholic beverage produced from Raspberry (zmeură in Romanian), sugar and alcohol.

Zacusca is a vegetable spread popular in Romania. The main ingredients are roasted eggplant, sauteed onions, tomato paste, and roasted red peppers.

Visinata is a Romanian alcoholic beverage produced from sour cherries (vișine in Romanian), sugar and alcohol. It is very flavorful and sweet, and most often home-made.

Tuica is a traditional Romanian spirit that contains ~ 24–65% alcohol by volume (usually 40–55%), prepared only from plums.

Tocana is a Romanian stew prepared with tomato, garlic and sweet paprika.Traditionally, it is consumed with a cornmeal mush named mămăligă.

Toba is a kind of a traditional Romanian delicatessen which looks like a wide sausage, 4-inch diameter using usually pig's stomach, stuffed with pork belly, liver, and skin suspended in aspic.

Secarica is a Romanian alcoholic beverage produced from caraway seed (secăreá in Romanian), sugar and alcohol.

Rasol is a Romanian dish made from meat, potatoes, and vegetables, which are boiled together. The meat can be poultry (usually chicken, but also duck, goose or turkey), beef, or pork. A chopped up chicken or pork chop …

Plescoi is a Romanian sausage made from mutton spiced with chilli peppers and garlic, traditionally made in and around the Pleșcoi village, in the Buzău County of Romania.

Pastrama is a popular delicatessen meat traditionally in Romania made from lamb and also from pork and mutton. The raw meat is brined, partly dried, seasoned with various herbs and spices, then smoked and steamed.

Parjoale is a Romanian and Moldovan dry meatball, usually minced pork (sometimes with lamb, beef or chicken) mixed with eggs, garlic, herbs (parsley, dill, thyme), spices and salt, homogenized to form balls which are rolled in bread crumbs …

Papanasi is a Romanian traditional fried or boiled pastry resembling a small sphere, usually filled with a soft cheese such as urdă and any kind of sour jam.