Latvian Food Online

One hundred percent sourdough rye bread is the traditional staple of latvia and it is central to latvian culinary and cultural history.

Latvian food online.

Historically the harsh climate and the nutritional needs of latvian farmers dictated the essential staple foods. Must try latvian foods. Investment and development agency of latvia liaa has created a unique publicly available database of food and drink products made in latvia. Green sweet peas in my opinion they are the best straight from the plant shelled and eaten while still out in the garden.

Expect menus in riga to feature hearty dumplings and smoked herring served alongside bowls of borscht. Outside contributions range from culinary customs brought by german crusaders to the creative cooking due to food shortages under the soviet rule riga gauja region of gastronomy. Probably the best online source for recipes from all the baltic countries. This is a digital platform to find potential business partners and a tool to be used by producers to present their exportable products and foreign representatives to promote food and drink industry.

Right now it seems to be the only one dedicated strictly to the food of the baltic region. The baltic cook book at the baltics worldwide. Nowadays latvian cuisine is a melting pot of various influences. European union usa israel norway switzerland and new zealand.

In addition to the traditional foods you ll also find a growing number of. Cold soup if you re visiting latvia in the sunny season you probably won t be able to avoid it. Everyday latvian cooking and food. Cold soup is the summer staple of latvian food.

The famous latvian chocolates laima latvian chocolates pure chocolate lithuanian chocolates made by ruta vilniaus pergale and karuna traditional milk candy gotinas other candy and chocolates. At the crossroads of scandinavia and eastern europe the baltic state of latvia has an intriguing culinary scene that s influenced by neighboring countries but also shaped by longtime traditions and native ingredients. For a thousand years latvians baked this bread in wood burning ovens reaching 900degrees fahrenheit using 100 percent rye flour sourdough starter a hint of caraway and little else. The best site so far.