Moldovan cuisine

Moldovan cuisine is a style of cooking related to the people of Moldova and its breakaway region of Transnistria. It consists mainly of traditional European foods, such as beef, pork, potatoes, cabbage, and a variety of cereal grains.

Moldova's fertile soil (chernozem) produces plentiful grapes, fruits, vegetables, grains, meat, and milk products, all of which have found their uses in the national cuisine. The fertile black soil combined with the use of traditional agricultural methods permits the growth of a wide range of foods in Moldova.

The local cuisine is very similar to Romanian, and can be best described as drawing inspiration and elements from other cuisines in the region, including Greek, Polish, Ukrainian, and Russian, with a great influence left by the Ottoman cuisine.

Perhaps the best known Moldovan dish is a well-known Romanian dish, mămăligă (a cornmeal mush or porridge). This is a staple polenta-like food on the Moldovan table, served as an accompaniment to stews and meat dishes or garnished with cottage cheese, sour cream, or pork rind. Regional delicacies include brânză (a brined cheese) and ghiveci (a lamb or goat stew). Local wines accompany most meals.

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