![]() The summer starts off with the Midsummer, or Jani, and involves the making and eating of Janu siers (a special cheese with cumin and caraway seeds). In winter the options tend to the pickled, preserved and dried (pumpkin, jams, and fish). It's really all that's eaten in the summer, along with grilled meats. Latvian cuisine is also seasonal, and with summer around the corner get ready to be bombarded with the classic summer favorite of tomato and cucumber salad with sour cream. Venues closer to the Old Town are Kuldse Notsu Korts (The Golden Piglet Inn), named for its emphasis on pork dishes, and Eesti Maja, the Estonian House. Summer opens up the culinary doors to fresh salads and barbecued meats.įor a taste of true Estonian cuisine, visit the restaurant in the Estonian Ethnographic Museum, famous for its pea soup and intensely rustic design. In winter a lot of verevorst (blood sausage) is eaten, along with pancakes and smoked fish 's especially suitsukala (trout). Going back in time we can get to the root of the original traditional cuisines.Įstonian cuisine centered mainly on seasonal meat and vegetables. Although much of all three nations' cuisine centers on meat (usually pork) and potatoes, it's important to note that potatoes haven't really been in the region that long (since the 1700s) and actual pork meat was earlier considered a delicacy. Though most of the world considers the three small Baltic countries to be basically the same place, differences in traditional cuisine are a sure way to tell them apart.
0 Comments
Leave a Reply. |