Lithuanian cuisine

Lithuanian traditional cuisine took shape over many centuries and was much influenced by cultural contacts with neighboring nations. A good example is potato cake - kugelis, which Lithuanians adapted from the German kitchen. This has now become a favorite dish throughout Lithuania.
Lithuania is divided into five ethnic regions. This regional division is evident in foods that are particular to each region. The Highlanders, Aukätai‹iai, live in the rich loam, northeast region, and are known for their various pancakes and cottage cheese dishes. The Samogitians, eemai‹iai, inhabit the northwest region and have their special sour butter, porridges and many gruels. Dzukai are the people of the southeast region, where the soil is sandy and forested. They are main growers and users of buckwheat in all its forms, as well as mushrooms and potatoes. Suvalkie‹iai, people of the southwestern region favor smoked meats, sausages and zeppelins. Fish plays an important role in the diet of the seacoast Lithuanians and also of those living near lakes and rivers. These differences are less evident today than they were in olden times. However, the tradition of regional foods continues.
Today the ancient tradition of placing bread first on the table is still observed. Should a visitor arrive when the family is at table, the visitor greets the eaters with "skanaus" (bon appetite). If father answers "prasom"(you're welcome), it means do join us. However, if the answer is "aciu" (thank you), the visitor is not invited to join in the eating. When the meal is finished, the spoon is turned upside down, to show that one has eaten well and the food was delicious.
No one leaves the table until everyone has finished eating and has thanked the cook, mother, who in her turn answers "I sveikata" (to your health).
One of the oldest and most fundamental Lithuanian food...

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