Moldovan cuisine is very diverse due to the complexity of its past when it was influenced by many countries. That is also why many people still speak Russian although the official language is Romanian. The borders of contemporary Moldova encircle the villages and settlements of many ethnic minorities of other nations. Besides Russians, the most numerous are Ukrainians, Bulgarians and Gagauzians. They have all left an important mark on local traditions, while at the same time absorbing some of Moldova’s culture and customs. As for cuisine, regions differ mainly due to the influence of these ethnic minorities living in various parts of the country. For instance, the east is typically Ukrainian-influenced. You will find various kinds of borsch (‘beet soup’) and vegetable soups in this region. The Bulgarians are concentrated in the South and they introduced many specialties of traditional Slavic cuisine in local gastronomy. One of the best recipes they are known for is a chicken sauce known as mangea. Gagauzian cuisine is spicier with strong flavours. When visiting their region one must try the delicious ram soup. Russians also have a lot to offer; among their best recipes is the pelmeni – bread rolls with various fillings, which are mainly meat-based.

Moldovan cooking traditions have a very specific feature: the use of maize and maize flour. It's used in many kinds of dishes, soups, desserts and even alcohol drinks. The national speciality, mamaliga, is also based on maize flour. Mamaliga is a maize porridge, which is most often served with diced meat, sour cream or cheese. Besides vegetables, which are the crucial and most important ingredient in local cuisine, meat is necessary. It's quite often found in soups such as the popular chicken soup for example, and in main courses, either roasted or grilled.