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Aromanian cuisine (Aromanian:Cuzina armãneascã) is the traditionalcuisine of theAromanians. The Aromanians are a smallBalkanethnic group scattered throughout the region, living in the countries ofAlbania,Bulgaria,Greece,North Macedonia,Romania andSerbia.[1] Aromanian cuisine has been strongly influenced byMediterranean andMiddle Eastern cuisine.[2]
In Greece, the Aromanian village ofMetsovo (Aminciu) stands out for thecheeses made there. The most popular cheeses from Metsovo areMetsovone andMetsovela, although other types of cheeses such asGraviera are also produced in Metsovo. Much of the cheeses coming from Metsovo are fabricated on the Tositsa Foundation Cheese Factory, operating since 1958. Aside from cheeses, some typical Metsovite dishes includemeats such as kontosouvli andsausages, as well aspies withvegetables andmushrooms andbean soup, all of which can be accompanied with localwine.[3] Outside of Metsovo, the Aromanian pie Batzina is popular in the area ofAspropotamos, and a book has been published on the local cuisine of the village.[4]
In Romania, some dishes of the Aromanian community include vegetable pies, especially made ofleek, and friedpeppers.[5] The Aromanians of Romania also make cheese, and also consume meats such aspoultry on normal days andpork on holidays and special occasions. Various types ofpolenta (ormămăligă, as known in Romania) also stand out. Aromanian cuisine has some presence in the region ofDobruja, but virtually none in the rest of Romania. A book has also been published on the Aromanian cuisine of Dobruja.[6] Furthermore, in 2023, a restaurant of Aromanian cuisine from Greece, Bar Vlaha, opened inBrookline nearBoston, in theUnited States.[7]
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