11 Facts About Lithuanian cuisine

Since it shares its climate and agricultural practices with Northern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northern countries.

German traditions have had an influence on Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding and intestines stuffed with mashed potato, as well as the baroque tree cake known as Sakotis.

Traditional Lithuanian cuisine hunting and landscape, still existing conflicts between paganism and Christianity was described by Nicolaus Hussovianus in his Latin poem Carmen de statura, feritate ac venatione bisontis.

Traditionally, the centerpiece of Lithuanian cuisine is dark rye bread which is used more often than light wheat breads.

Some varieties of Lithuanian bread contain whole seeds of rye and wheat; this type of bread is referred to as grudetoji, i e "seeded" bread.

Related searches

One of the prides of Lithuanian cuisine is its wide use of wild berries and mushrooms and this foraging tradition is still alive.

Lithuanian cuisine coffeehouses serve a variety of tortes and pastries to attract evening strollers.

Midus is said to be the most ancient Lithuanian cuisine alcoholic beverage; it is a variety of mead made from honey.

Old Lithuanian cuisine mead was made from a solution of honey and water simmered with various spices, such as thyme, lemon, cinnamon, cherries, linden blossoms, juniper berries, and hops.

Oldest recipe of Lithuanian cuisine midus was recorded in a book by Olaus Magnus Historia de Gentibus Septentrionalibus, published in Rome in 1555.

Yearly 30 best Lithuanian cuisine restaurants being selected by Gero maisto akademija.