The flovors of Moldova are presented by H.E. Violeta Agrici, Ambassador of the Republic of Moldova to Poland
Cuisine is one of the sincerest expressions of a nation’s soul. In Moldova, food is more than nourishment — it is memory, hospitality, and identity passed from one generation to another. Moldovan cuisine reflects the richness of the land, the patience of its people, and the joy of gathering around the table. Simple ingredients are transformed into deeply comforting dishes, meant to be shared generously.
Between gentle hills, sun warmed vineyards, and orchards that perfume the air, Moldovan cuisine has grown from the wisdom of the countryside and the patience of home kitchens. It is a cuisine shaped by seasons, by family rituals, and by the crossroads of cultures that have passed through this region—Romanian, Slavic, Ottoman—each leaving a subtle imprint while respecting the soul of the land.
Among the many traditional foods that define Moldovan gastronomy, three dishes stand out for their symbolism and popularity: plăcinta, zeamă, and the beloved dessert Cușma lui Guguță. Together, they tell the story of rural life, family celebrations, and the warmth with which Moldovans welcome their guests.
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