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 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