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Holidays, traditions, and cuisine

There are 12 non-working public holidays, including the Great Union Day, celebrated on 1 December in commemoration of the 1918 union of Transylvania with Romania. Winter holidays include the Christmas and New Year festivities during which various unique folklore dances and games are common: plugușorul, sorcova, ursul, and capra. The traditional Romanian dress that otherwise has largely fallen out of use during the 20th century, is a popular ceremonial vestment worn on these festivities, especially in rural areas. There are sacrifices of live pigs during Christmas and lambs during Easter that has required a special exemption from EU law after 2007. In the Easter, traditions such as painting the eggs are very common. On 1 March mărțișor gifting is featured, which is a tradition whereby females are gifted with a type of talisman that is given for good luck.

Romanian cuisine has been influenced by Austrian and German cuisine (especially in the historical regions that had been formerly administered by the Habsburg monarchy), but also shares some similarities with other cuisines in the Balkan region such as the Greek, Bulgarian, or Serbian cuisine. Ciorbă includes a wide range of sour soups, while mititei, mămăligă (similar to polenta), and sarmale are featured commonly in main courses.

Pork, chicken, and beef are the preferred types of meat, but lamb and fish are also quite popular. Certain traditional recipes are made in direct connection with the holidays: chiftele, tobă and tochitură at Christmas; drob, pască and cozonac at Easter and other Romanian holidays. Țuică is a strong plum brandy reaching a 70% alcohol content which is the country's traditional alcoholic beverage, taking as much as 75% of the national crop (Romania is one of the largest plum producers in the world). Traditional alcoholic beverages also include wine, rachiu, palincă and vișinată, but beer consumption has increased dramatically over recent years.