Food, eating habits and cusine of Lithuania
In Lithuania, they inherited a saying from their ancestors “He who eats well, works well.”
Lithuanian, divided into five into ethnic regions, and each region is well represented in the food that they serve. The Highlanders or people from the northeast region are famous for their pancakes and cottage cheese dishes. The Samogitians from the northwest have sour butter, porridges and gruels. From the Southeast where it is filled with woodlands are the Dzukai growing buckwheat, mushrooms and potatoes. In the southwest region, they have smoked meats and sausages. Lithuanians living near the seacoast have a regular diet of fish. Lithuanian food is mostly influenced by neighboring countries. Kugels, a potato cake is said to have originated from neighbor, Germany.
This country practices traditional seating at the table during feasts—the father sits at the head of the table, the mother sits across him, the oldest son to the father’s right, and the rest of the children beside him. If a visitor arrives he greets the family “skanaus,” which means bon appetite. The father may say “prason”or“you’re welcome”. This means the visitor may join the dinner. The father may also say “aciu,” which means “thank you” and the visitor is not invited to join the meal. National specialties in Lithuania include: White curd cheese (recommended to be eaten with honey) Bulviniai blynai- potato pancakes Salti barsciai – cold soup Vedarai- potato sausage Skilandis – smoked meat Smoked eel
There are plenty local brands of beer available. The most famous sprit is the midus, which is made from honey. It is best described as light and sweet.