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Livonian cuisine consists of the cuisine of Livonia and the Livonians, and is characterized by the rich use of local foods. Livonians are a coastal people – since they acquire the bulk of their food from the sea, Livonian families have historically eaten a great deal of fish. The most preferred of these is European flounder ( Livonian: liestād), but many also consume herring (ēriņ), salted herring, and cod (tūrska).[ citation needed]
Courland (Kurāmō) Livonians on the shores of Latvia are the source of the famous vegetable pastry, sklandrausis (sūrkak), to which the European Commission gave its ” Traditional Speciality Guaranteed” designation in the autumn of 2013. Sklandrausis pastries are regarded as a symbol of the sun, given their round shape and carroty yellowish-orange color. The sklandrausis embodies the natural energy of the sun on Livonian tables during spring equinox celebrations.[ citation needed]