Rooster or goose jelly is favoured by the people of Muntenia although in winter they also enjoy pork jelly. But the everyday meals of Muntenian Romanians are made up of beef or meatball borsch or else vegetable broth and omelette with onions or poached eggs with polenta and cheese. Oltenia The province of Oltenia is known for its upright, industrious but fierce people. These usually hurried people are very attached to their specific dishes and are especially fond of spicy, peppery meals. The usually simple Oltenian cuisine is always lavishly seasoned with horse radish, pepper, and chilli pepper.
Oltenian sausages are famous.
They are made from equal amounts of beef and pork chopped finely with a knife and mixed with garlic, pepper and salt, the paste being then stuffed into sheep guts. Then the sausages are smoked for two hours. To anyone who has a sound gallbladder the Oltenian sausages are a genuine delight. Banat Lying in the West of Romania, this province whose seat is the city of Timisoara, is influenced by Serbian cuisine but still the cookery here has its own personality. The dishes favoured by the people of Banat are very spicy and the combinations are quite refined.