Romanian Cuisine: Romanian cuisine is linked to the campaign and it's also influenced by Russian, Austro-Hungarian and Turkish cuisines, it offers strong agrodolce flavors, as the vegetable soups calls Ciorbă (with carrots and potatoes and veal, lamb or turkey) and the Bors (the latter much more acidic than the ciorbas), and also the rich flavors of spices of game and fish. The Romanian national dish is the Mamaliga, a mess of corn that is very much like the polenta and used to accompany many dishes, but it especially eat with golden onions and eggs, cheese, fish or salted with tochitură (chicken liver and porkmeat balls). The appetizers, called gustari are particularly tasty, among them the Salata de vinete tocate (eggplant flame), and icre negre (caviar in salads), and various other types made of cheese, sausage, ham, anchovies, olives and vegetables. The most famous cheeses are branza de burduf (sheep's cheese), cascaval (caciocavallo), urda (cheese from sheep's milk). Among the main courses are popular mititei (grilled cooked flavored beef sausages), sarmale (roulades of meatballs minced meat wrapped in grape or cabbage leaves), musacá (minced pork meat spiced with garlic and chilli), passatura (lard based with cabbage and onions), in addition to grilled cooked pork, sheepskin, veal or chicken. The ghiveci is a dish of vegetables with pieces of pork, cooked in the oven. In seaside city are cooked fish and shellfish, especially the spit carp (crap la protzap), hake at the paprika and shrimps, which are also the basis for delicious soups. The Plăcinta is a puff pastry of Turkish origin that can be salted (with meat, cheese and herbs) or sweet (with apple jam or sweet and white cheese). Among the desserts of Romania are Cozonac (similar to the panettone cake with poppy seeds, candies, raisins and walnuts), dulceata (sweet fruit mustard), cataif, sweet of Turkish origin made of fresh pasta stuffed with almonds and chopped caramel vanilla. Among the wines, Romania offers excellent wines, both white and red, particularly those regions of Murfatlar, Jidvei, Dealul Mare and Tirnave. The traditional Romanian beverage is the Zuica, a brandy that is extracted from plums.