Cuisine In Moldova

Traditional European fare like pig, cattle, cabbage, grains, and potatoes dominate the local cuisine. A variety of fruits and vegetables that are used in Moldovan cuisine can be grown on large expanses of rich soil.

The traditional food of mămăligă, a sort of porridge, is frequently served with stews or meat dishes. It is topped with sour cream, cheese, or pork rind. The ghiveci (a stew made of goat or lamb) and brânză (brined cheese), beef meatballs, grilled pork, stuffed cabbage rolls, noodles, chicken, etc. are additional dishes that are quite popular.

In several parts of the country where the respective minority communities are overwhelmingly represented, ethnic minority cuisines are prevalent. For instance, the Russian group eats pelmeni, meat-filled dumplings, and the Gagauz peoples eat shorpa, a mutton soup. Popular alcoholic beverages include local wine, brandy from Moldova, and beer. The non-alcoholic beverages that are most frequently eaten are fruit juice and fruit compotes.