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WHY VISIT ROMANIA
A beautiful country where you can let the senses take control, Romania has, in addition to the charming landscapes, very kind people.
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Bucharest, the capital, suffered under the reign of Ceausescu: however, it has some interesting monuments to see including the Old Court Church, the George Enescu Museum, the Orthodox Church of the Strada Stavropoleos and the Cotroceni Palace. Due to its huge size, do not miss Parliament Palace and its three thousand rooms.
In Transylvania, visit the city of Brasov: A beautiful medieval city, it has a superb Gothic church. From here you can discover the famous “Dracula’s Castle” (Bran Castle) defended by the spectacular Rasnov fortress, then the peaceful city of Sighisoara with its many buildings full of history: The Clock Tower, the church of the Dominican monastery and the Hill Church are some great examples.
Leisure lovers should not miss the Black Sea coast, and make a stopover at Constanta, Romania’s main port, before going on to Mamaia, a beautiful golden beach.
To admire the birds, if you are a nature lover, the Danube Delta offers lakes, dunes, pink swells, and fishing villages that you can discover by boat.
WHAT TO SEE IN ROMANIA
Top destinations in Romania are:
- Cheile Nerei-Beușnița National Park
- Retezat National Park
WHEN TO GO TO ROMANIA
Weather in Romania
The best period to visit Romania is from May to September.
The climate is pretty crucial in deciding where and when to go to Romania. Winters can be fairly brutal – snow blankets much of the country, temperatures of minus fifteen to twenty degrees are not uncommon, and a strong, icy wind (the crivaţ) sweeps down from Russia.
Conditions improve with spring, bringing rain and wildflowers to the mountains and the softest of blue skies over Bucharest, and prompting the great migration of birds through the Delta. By May, the lowlands are warming up and you might well find strong sunshine on the coast before the season starts in July.
Although by far the hottest time of the year, summer or early autumn is the best time to visit Romania. It’s the perfect time to investigate Transylvania’s festivals and hiking trails (though brief but violent thunderstorms are common in the Carpathians during this period), and to see the painted monasteries of Bucovina, while flocks of birds again pass through the Delta towards the end of autumn.
Following a list of typical festival and celebrations of Romania
HOW TO REACH AND TRAVEL THROUGH ROMANIA
Regarding travel within the country, flights can be an affordable solution to go from the capital to major cities. Buses are also cheap but fairly inefficient. The train is probably the method of transport with the best quality/price ratio in Romania.
by plane, the main airports are:
GENERAL INFORMATION ON ROMANIA
health tips & vaccination: none
local currency: Romanian leu
local time zone: GMT+2 (+3)
electricity: type C and type F (230 V – 50 Hz)
mobile phone operators:
WHAT TO DO IN ROMANIA
typical food in Romani
- Ciorba de perisoare: soup with meatballs.
- Ciorba tãrãneascã: vegetable soup with meat and rice balls served with sour cream.
- Parjoale: flat meat patties, highly spiced, and served with garnishes.
- Mamaliga: a staple of mashed cornmeal.
- Nisetru la gratar: grilled Black Sea sturgeon.
- Sarmale: stuffed cabbage rolls, also made from grape or dock leaves.
- Ghiveci: vegetable stew or cooked vegetable salad.
- Iahnie: a soft, dense paste of long-cooked beans with spices.
- Fasole batută: mashed, boiled beans with spiced, pepper and garlic, served with diced and fried onions and tomato paste or sauce.
- Slănina afumată: smoked bacon.
- Caltaboș or chișcă: a cooked sausage made from minced pork organs and rice, stuffed in a pig’s casing.
- Cârnați: a garlicky sausage.
- Drob de miel: a lamb haggis made from minced organs wrapped in a caul and roasted like a meatloaf.
- Musaca: an eggplant, potato, and meat pie.
- Sarmale: minced meat with rice, wrapped in either pickled cabbage leaves or vine leaves.
- Slănină: pork fat, often smoked.
- Mosaic șnițel: two thin layers of different meats with a mushroom filling.
- Tobă: pork sausage (usually pig’s stomach, stuffed with pork jelly, liver, and skin).
- Varză călită: steamed cabbage with pork ribs, duck, or sausages.
- Virșli: a type of sausage made from a mixture of goat or lamb with pork.
- Amandine: chocolate sponge cake with almond and chocolate filling, glazed in chocolate.
- Brânzoaice: soft cakes filled with sweet cheese.
- Clătite: crêpes.
- Cornulețe: pastries filled with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, or raisins, with the shape representing a crescent.
- Lapte de pasăre: vanilla custard garnished with “floating islands” of whipped egg whites.
- Mucenici or sfințișori: sweet, 8-shaped pastries made from boiled or baked dough, garnished with walnuts, sugar, or honey.
- Papanași: a kind of doughnut made from a mixture of sweet cheese, eggs, and semolina, boiled or fried and served with fruit syrup or jam and sour cream.
- Pasca: a sweet cheesecake.
- Tuicã: plum brandy.
- Tuicã de Bihor: strong brandy, generally known as palinca.
- Glühwein: mulled wine.
souvenirs from Romania
- Hand-painted eggs
- Zgardan bead necklaces
- Woolen blankets, carpets, and rugs
- Traditional women’s linen or cotton Ie Blouse
- Carved wooden spoons
- Marama traditional female veil
- Opinci traditional female sandals
- Violins, guitars, and cellos
- Glass-painted icons
- Leather goods
- Ceramics and pottery
- Honey, Nasal cheese
- Wines or Tuica spirit
Goodbye: La revedere
How are you?: Ce mai faci?
Thank you: Mulțumesc
What is your name?: Cum te numești?
How much is it?: Cât face?
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