Romanian food is a simple food still delicious. It is based in general on pork but we use chicken, fish, beef and mutton, too. But we love pork! And we use ingredients that can be found everywhere in the world.
Cabbage rolls, sausages, and stews (like tocanita) are the most popular dishes. 
Another tasty dish is Muschi poiana that is made of mushroom- and bacon-stuffed beef in a puree of vegetables and tomato sauce. You can also sample traditional Romanian fish dishes, like the salty, grilled carp called saramura.
Some of the recipes are strictly related with the season or the holidays. Usually, on Christmas, each family used to sacrifice a pig and they used to fix a variety of dishes made from the meat and organs: (this might sound strange, or even barbarianm but it’s really delicious :))
– Sausages, blood pudding, black pudding, wrapped in pork intestines.
– Meat jelly, a jelly made of difficult to use pork parts such as ears, legs, and head, arranged in aspic jelly.
– Meat balls in cabbage, a delicious mixture of meat wrapped in cabbage leafs, garden sorrel.
– Tochitura, some sort of stew served along with hominy and wine;
– And as something sweet, they have the traditional pound cake, sweet bread with nuts, cocoa or Turkish delight.
On Easter, Romanians eat lamb, and the specific dishes are:
– Grilled lamb
– Shiver, a backed mixture of organs, meat and fresh vegetables, especially green onion;
– And as a dessert matzos, a specific pie, with cheese and sultanas