Latgale

Feel The Change Of Seasons!

Modern world partly on purpose, partly by accident unites, equalizes, standardises everything. At the same time people still have a wish to find something new, to taste something special, and to feel something different. Latgale region nowadays is still "terra incognito". Latgale pearl shines to travellers and fascinates forever. Pearl, to which we, Latgalian people are so used to, that do not even notice. One of such pearl is the peculiarities of our cuisine and a treasure that lies in skills of the county women's hands.

Traditional recipes are coming from local hostesses who have either created them by themselves or inherited them from their ancestors. Those usually very simple dishes, which were made on countryside where people were working hard and havent had time for preparing difficult meals. It was important to make quick, nourishing food. Home-made and modest food has always invigorated Latgalian people.

Cuisine traditions in Latgale have always been closely connected with change of seasons. The pig fattened during the summer was slaughtered in winter, therefore on Christmas festivity table there has always been a lot of meat dishes and sausages. The salted speck which can be preserved for longer time was kept till the hot hay time. Everyone was looking forward to taste the first autumn bread from the new corn. Reflection of sunshine in the butter clump, brownness of the soil in the crispy fried slice of meat...

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