Lithuanian cuisine
Since it shares its climate and agricultural practices with Eastern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northeastern European countries.
[2] The earliest mentions of food and agriculture of the Baltic people (Aestii) and related customs comes from Tacitus circa 98 AD: "they cultivate grain and other crops with a perseverance unusual among the indolent Germans.
"[4] In the 14th century, Lithuania almost all today known cereals and legume were grown, but rye was the most popular, since it was easier to grow in the Northern European climate and the crop was more predictable.
In the hillfort of Maišiagala in the layer of 13–14th century about 20 sorts of various cereals and legumes were found – winter and summer rye, wheat, barley, oat, millet, buckwheat, lentil, vetches, peas, broad beans.
It is known that Vytautas The Great before the Battle of Žalgiris organized a big hunting in the Baltvyžis forest and prepared barrels of salt-cured meat for the army.
It also kept diplomatic relationships with it, during which various presents were exchanged - it is known what Teutonic Order sent a rare wine to Anna, Grand Duchess of Lithuania, wife of Vytautas the Great, in 1416.
[7] Son of Bona Sforza Sigismund II Augustus had an Italian chef Sigismondo Fanelli, living in Vilnius, Palace of the Grand Dukes of Lithuania.
In the 16th century, a water pipe was built from Vingriai springs straight to the kitchen of Palace of the Grand Dukes of Lithuania in Vilnius.
[9] In XVI rulers and nobleman of Lithuania consumed grapes, oranges, melons, raspberries, strawberries, cherries, and plums, imported ginger, cinnamon, almonds and pepper.
The romantic image of Lithuania was associated with lush forests and game – no wonder the recipes à la Lithuanienne were mostly dishes prepared from moose, bear, or grey partridge.
La Cuisine classique by Urbain Dubois and Émile Bernard, published in 1856 contained Lithuanian recipes of goose soup and sauce.
A culinary book by Alphonse Petit La gastronomie en Russie, published in 1900 included eight Lithuanian recipes.
[12][13] In the twentieth century in interwar Lithuania, many girls attended Amatų mokykla (The Trade School), where young women were trained to prepare various types of dishes and learned various recipes, proper table manners, economy and running the household.
During the past years, restaurants in Lithuania emerged which specialize in historic Lithuanian cuisine, culinary heritage and its interpretations.
[citation needed] One of the prides of Lithuanian cuisine is its wide use of wild berries and mushrooms and this foraging tradition is still alive.
Gooseberries (agrastai) and currants (serbentai) are widely cultivated; they are sweetened, made into jams and baked goods, and provide a piquant touch to desserts.
The most frequently used meat is pork, followed by beef, lamb, chicken, turkey, and duck;[citation needed] for immediate consumption it is often grilled, or dusted with breadcrumbs and sauteed, in a dish similar to schnitzel.
There are many varieties of smoked pork, including ham and a soft sausage with a large-grained filling; these are served as a main course or thinly sliced in sandwiches.
[18] The art of meat smoking has long traditions in Lithuania – the right choice of woods, heat or distance from fire required a mastery.
[citation needed] Crayfish are also popular and are usually eaten in the summertime as a delicacy and a side dish served with beer.
Sour cream is so prominent in Lithuanian cuisine, that it is eaten with everything - meat, fish, pancakes, soups, desserts, salads, and so on.
The sour cream Žemaitiškas kastinys is registered in the EU and UK as a Traditional Speciality Guaranteed (TSG).
[citation needed] The traditional Lithuanian curd cheese Lietuviškas varškės sūris has been registered as a Protected Geographical Indication (PGI) in the EU and UK.
[21] The most popular way of eating Lithuanian non-fermented white cheese is with fresh honey; it can also be cooked with spices and enjoyed with tea.
Small family farms throughout Lithuania also producing various types of artisan cheeses being sold in eco and farmer markets, restaurants.
For special occasions, torte may be prepared; they often consist of 10 to 20 layers, filled with jam and vanilla, chocolate, mocha, or rum buttercreams; they are lavishly decorated.
[29] The microbrewery scene in Lithuania has been growing in later years, with a number of bars focusing on these beers popping up in Vilnius and also in other parts of the country.
Old Lithuanian 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.
[30] Oldest recipe of Lithuanian midus was recorded in a book by Olaus Magnus Historia de Gentibus Septentrionalibus, published in Rome in 1555.
Traditional Lithuanian midus Stakliškės, fermented up to 90 days has a Protected Geographical Indication (PGI) label.
