Norsk Bokmål
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Plan language: Norsk BokmålThings to do in Romania include exploring the majestic Bran Castle, famous for its Dracula legends, and Peleș Castle, a stunning Neo-Renaissance masterpiece just 40 kilometers from Brașov. Drive the Transfăgărășan, a winding mountain road with hairpin turns and breathtaking views stretching over 90 kilometers.


Săpânța
Folk art and candid local humor make the cemetery worth a stop. Walk among painted wooden crosses and blunt epitaphs that tell everyday stories.
Raske fakta: Rader med håndskårne trekors blinker i livlige blå- og rødfarger, hvert toppet med et naivistisk maleri som oppsummerer et liv i en enkelt scene. Mer enn 800 epitafier spenner fra direkte morsomme til ømt ærlige, ofte skrevet i første person slik at du leser den avdødes egen stemme.
Høydepunkter: Den lokale treskjæreren Stan Ioan Pătraș får æren for å ha pionert den muntre stilen, han skar og malte over 700 av korsene og skrev korte, tørre epitafier som noen ganger inkluderer detaljer som alder, yrke eller en favorittvane. På nært hold kan du høre penselstrøkene i malingen og se en motorsykkel fra 1970-tallet eller en håndfull solsikker malt ved siden av en linje som «Han elsket traktoren sin», et lite, intimt portrett fortalt i farger og ord.
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Papanasi are fried or boiled cheese doughnuts made from fresh urda or cottage cheese, topped with sour cream and fruit jam. They are widely regarded as Romania's most iconic dessert and are often served warm in homes and restaurants.

Cozonac is a sweet braided bread filled with walnut, poppy seed, or cocoa, traditionally prepared for Easter and Christmas. Families often pass down specific fillings and braid patterns, making it a center of holiday rituals.

Gogosi are light, fluffy Romanian doughnuts dusted with sugar or filled with jam, popular as a street snack and homemade treat. Their simple comfort-food appeal makes them beloved across generations.

Sarmale are cabbage or vine leaf rolls filled with minced pork and rice, slowly simmered in a savory tomato-based sauce, and they often form the centerpiece of holiday meals. They are commonly served with polenta and sour cream.

Mici are skinless grilled rolls of seasoned ground meat, typically a blend of beef, pork, and lamb, flavored with garlic and spices. They are a barbecue staple, usually eaten with mustard, bread, and a cold beer.

Ciorbă de burtă is a sour tripe soup flavored with vinegar or lemon and enriched with egg yolk and sour cream, known as a restorative comfort food. Many Romanians consider it an effective hangover cure and a late-night favorite.

Țuică is a traditional Romanian plum brandy, often distilled at home and served as a welcoming shot at celebrations and family events. Its strength and flavor vary widely, from light and fruity to bold and aged.

Romania has a millennia-long winemaking tradition, and indigenous varieties like Fetească Neagră produce rich, aromatic red wines that are gaining international recognition. Wine is an essential part of meals and hospitality across the country.

Socată is a lightly fermented elderflower cordial, made with elderflowers, sugar, lemon, and sometimes a hint of yeast, enjoyed in spring and summer. It is a refreshing non-alcoholic tradition with many regional homemade variations.
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