Every region in Lithuania has preserved its original traditional dishes.The Aukštaitija residents are experts in flour and freshwater fish dishes and their culinary heritage is member of the European Culinary Heritage.
Some light brews have been recognized the best in the world for several years.Lithuania is the only place where you may taste the unique snacks with beer such as: garlic bread, peas with ribs, smoked cheese, smoked pig ears and plums with various fillings.Because of their long common history, Lithuanians and Poles share many dishes and beverages.Thus there are similar Lithuanian and Polish versions of dumplings (pierogi or koldūnai), doughnuts (pączki or spurgos), and crepes (blini or blynai).The key project concept was, according to the experience of foreign countries, to research and evaluate (through the use of comparative analysis) the integration possibilities of the scientists from the third countries in Lithuania.
Lithuanian cuisine features the products suited to its cool and moist northern climate: barley, potatoes, rye, beets, greens, and mushrooms are locally grown, and dairy products are one of its specialties.
Beer, an occasional drink in ancient times, has become very popular.
There are around 80 big and small breweries in Lithuania.
Their faces reminded me of Argentina in the amount of cosmic beauty they contained.
Some of the most beautiful women in the world I’ve seen have been from Lithuania.
The Žemaitija residents are excellent cooks of potatoe, vegetable and dairy meals.