A FOOD TRADITION
Bucovinian Cuisine
Bucovinian cuisine comes from the wooded northeastern Carpathian region historically known as Bukovina, now divided between Romania and Ukraine. Romanian, Ukrainian, Hutsul, Jewish, Polish, and German influences meet in a cuisine built around potatoes, cabbage, cornmeal, mushrooms, dairy, pork, poultry, freshwater fish, and orchard fruit. Hearth baking, smoking, pickling, forest foraging, and slow cooking are important techniques. Representative dishes include tochitura bucovineana, a rustic meat preparation; ciorba radauteana, a creamy chicken soup; and poale-n brau, a folded cheese pastry. Bucovinian food overlaps with Moldavian cuisine, but its mountain ecology and layered borderland history make it a recognizable regional tradition.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.