Romanian cooking is tasty but I would not call it spicy. This is a cuisine where they warn about the hotness of a dish that doesn't even make you break a sweat. Or, me, anyhow. Granted, I'm more than your average person when it comes to spiciness. I like it hot. That's why it baffles me that a country that has those nice ardei iute (hot peppers) doesn't do all that much with them. The pickled version is nice but not very exciting. The only dish I've ever encountered that made me go "wow" was what we came to call "hot pepper oil". It's ridiculously simple and we first had it in Oradea, in a small pizzeria on the river. It might not even be Romanian. I'm sure it exists in other countries as well since it so easy to make. But, as with so many things, easy often is best. Here's how to make your own hot pepper oil:
Chop up hot peppers - take a variety of colors, if you can, since that makes the result look pretty. Don't discard the seeds! Throw in a glass jar, add some salt, fill up with good olive oil. Close and leave in fridge for 4-5 days. Done. The longer you leave the mixture to settle, the hotter it becomes. We usually refill the jar with chopped peppers up to 5 times and just top off the oil as necessary. This increases the overall hotness even more. It's really good and you can use it in a multitude of ways. It's wonderful to have if you cook for a party that includes small children - do your bland cooking, and the adults just add some of the peppers and/or some of the oil. Use it as a dipping oil with fresh bread. Spread on pizza. You can even use the oil for frying. It's very yummy - and very hot. This one's a keeper in our house.