Count Dracula is immortal not only in his vampire nature but also in literature. Bram Stoker’s gothic horror novel was published in 1897, but the legend of the character he dreamed up (loosely based on Wallachian prince Vlad III, or “Vlad the Impaler”) prevails to this day and most likely won’t fade anytime soon. In Dracula, the powerful vampire’s goal is to move from his home, Transylvania, to England in order to spread the curse of the undead to fresh blood.
But Transylvania isn’t just Count Dracula’s home in the novel – it’s a very real historical region in central Romania. The region’s name roughly translates to “the land beyond the forests,” and it’s home to examples of fourteenth-century architecture, medieval towns, art museums, and expansive mountains. Check out the Brukenthal Palace in Sibiu for European art or the philharmonic orchestra at the Hall of Mirrors in Târgu Mureș. But while you’re appreciating the sights and sounds, make sure to take advantage of your other senses by sampling traditional Transylvanian food.
Romanian food has been influenced by Greek, Turkish, and Roman cultures, and meat is incorporated into most Romanian dishes. Pork, beef, lamb, and fish are very popular in this type of cuisine.
Although we all know Dracula feasted on the blood of young virgins, here are 10 things he could’ve eaten in Transylvania if he'd considered expanding his palate.
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