Romani (Gypsy) cuisine reflects the culture's 1000 year, 3000-mile journey westward, from India to much of Europe. Although the Gypsies had unusual preferences, such as snail soup, hedgehog, or pig stomach, most of their food is based on the many cultures they have contacted their nomadic journeys.
The many cultures that the Romani contacted are reflected in their cooking, resulting in many different cuisines. Some of these cultures are Middle European (Hungary, Romania, Czech, Slovakia etc.,) Germany, Great Britain, and Spain.
Bread, leavened or unleavened form an essential part of any meal. Much of the cooking is done in a single pot over an open fire. The raw materials for the dishes are from wild sources, or from the fields of local farmers for whom they frequently worked.
Communal celebrations for events such as weddings and funerals are an essential part of gypsy life, and much attention is paid to the foods prepared for these events.
Gypsy food is characterized by strong color and flavor, rusticity and... passion. Maybe an interesting experience!
