Ciarnesian cuisine

Ciarnesian cuisine (Alimente Ciarnesiul) is a style of cooking and food preparation originating from Ciarnesia. Ciarnesian cuisine is highly influenced by Romanian and Polish cuisines, along with the cuisines of The Netherlands, Hungary and Turkey. Ciarnesian cuisine is rich in meats such as Beef, Pork and river Fish. Almonds, Cabbage and Peppers are important in Ciarnesian cuisine as well.

Soups

 * Ciorba d'Tomata - Tomato soup, usually served with Rice
 * Ciorba d'Perisoare - Meatball soup, often made using various broths and Sauerkraut juices
 * Ciorba d'Sufecla - Borscht, beetroot soup, often eaten with Arechi d'Paste
 * Ciorba d'Cartuli - Polish potato soup, also called cartulflanca or kartoflanka

Main Courses

 * Snitsul d'Scroafa - Breaded pork cutlet, similar to Polish Kotlet schabowy or Austrian Wiener schnitzel
 * Bigos - A stew made of Sauerkraut, unfermented cabbages and meat. Often eaten with mashed potatoes or rye bread
 * Gulat - Goulash, a stew made of meat, vegetables, potato and noodles originating from Hungary
 * Sarmale - Stuffed cabbage, including:
 * Sarmale Polonei - Polish stuffed cabbage, made with tomato sauce, often served with Sauerkraut.
 * Sarmale Romaneul - Romanian stuffed cabbage, often garnished with lemon or sour cream and served with Mamaliga


 * Mititei - Spiced sausage rolls
 * Frigarui - Meat and vegetable skewers
 * Siuorma - Shwarma
 * Carnat Plescui - Sausage made from mutton, spiced with chilli peppers and garlic
 * Varza si Kalbasa - Sauerkraut and Kielbasa. Sauerkraut is often rinsed, smothered in brown sugar
 * Papric Indisati - Stuffed peppers
 * Paerog - Pierogi, dumplings often stuffed with potato, cheese, or meat. Common varieties include:
 * Paerog d'Cartuli - Pierogi stuffed with potato
 * Paerog d'Branza - Pierogi stuffed with cheese, often white cheeses such as masiarel
 * Paerog Cartuli d'Scroafa - Pierogi stuffed with potato and bacon or ham
 * Paerog Cartuli d'Midalei - Pierogi stuffed with potato and almond


 * Flaiita - Meatloaf

Side Dishes

 * Varza d'Vinigarii - Sauerkraut, often simply called Varza
 * Salata d'Varza - Coleslaw

Desserts

 * Tort d'Margherinoare - Butter cake, sometimes made with almonds
 * Tort Amandine - chocolate sponge cake filled with almond cream
 * Rahat - Turkish delight
 * Baclava - Pastry filled with nuts and sweetened with honey
 * Tort Catrulli - Coffee cake
 * Panczek - Closed donut, filled with fruit conserves or cream.
 * Saldai Milanovec - Krówki fudge
 * Blint - A thin pancake, similar to a crepe
 * Maccherone d'Midale - Almond macaroons, similar to Amaretti di Saronno.

Alcoholic

 *  Pive - Beer
 * Souica - Plum Brandy, produced mostly in Carpaciul and Vatusana counties, near the border with Romania.
 * Slivovita - Plum Brandy, produced mostly in Tarnobres County
 * Bresvevita - Peach brandy
 * Visiunata - Sour cherry liqueur
 * Vadka - Vodka
 * Sobieski - Polish made vodka, highly popular in Ciarnesia

Non-Alcoholic

 * Cartrul - Coffee
 * Czai - Tea
 * Zeama - Juice
 * Zeama d'Portocala - Orange juice
 * Zeama Strugurei - Grape juice
 * Zeama Tomatei - Tomato juice
 * Zeama Lemanei - Lemon juice, often served as much sweeter lemanata (lemonade)