Moldovan cuisine

Moldovan cooking is Romanian at the root: maize mămăligă, brined cheese, sour soups and wine at every table.

Soups are soured with borș, a fermented liquid made from wheat bran. It is made at home and kept in a jar for weeks.

Winemaking here is older than the state, and wine at lunch is routine rather than an occasion: Moldova is among the world's twenty largest producers.