This recipe is taken from "Īsakūd Latgolā", a program on Latvian Television exploring the culinary delights of the Latgale region in Latvia. With several rivers and hundreds of lakes, Latgale is particularly strong when it comes to the use of freshwater fish in its cuisine. This one has the benefit of not requiring any specific species - whatever you catch can go into the pot.
Food & drink
This recipe is taken from "Īsakūd Latgolā", a program on Latvian Television exploring the culinary delights of the Latgale region in Latvia. Today's recipe is festive black bread, which occupies the center of the Latgalian table on both special and everyday occasions. It's not the quickest or easiest recipe but anything approaching success will win you credit throughout Latgale!
This recipe is taken from "Īsakūd Latgolā", a program on Latvian Television exploring the culinary delights of the Latgale region in Latvia. Today's recipe has northern pike as its main ingredient, the most widespread fish in Latvian lakes and rivers, which can grow up to 150 cm in length and 35 kg in weight. Despite its fearsome appearance and reputation for being a bit bony, its flesh is delicious and it thrives in the blue lakes of Latgale - at least until it finds its way onto the end of a fisherman's rod and winds up stuffed in the manner below.
Foreign students studying in Rēzekne are getting to grips with the Latvian language via a novel teaching tool: food.
Major supermarket chain Maxima has confirmed what everyone could probably have guessed: that the potato is the most popular vegetable in Latvia.
This recipe is taken from "Īsakūd Latgolā", a program on Latvian Television exploring the culinary delights of the Latgale region in Latvia. Today's recipe is Latgalian blood sausage (asinsdesa), which is sometimes called groat sausage (putraimdesa) because of the added barley groats.
This recipe is taken from "Īsakūd Latgolā", a program on Latvian Television exploring the culinary delights of the Latgale region in Latvia. Recipes don't get much simpler than this one.
This recipe is taken from "Īsakūd Latgolā", a program on Latvian Television exploring the culinary delights of the Latgale region in Latvia.
This recipe is taken from "Īsakūd Latgolā", a program on Latvian Television exploring the culinary delights of the Latgale region in Latvia.
The Jāņi midsummer festival cheese is a fixture on the Jāņi table. But why does this seemingly ordinary treat acquire such meaning during this time of the year?
With a history of alcoholism in the family, I was naturally fit to take part in a beer tasting tour in the Vidzeme cultural region, northeastern Latvia.
The European Commission has approved the inclusion of Rucava white butter (Rucavas baltais sviests), made in the Rucava area in western Latvia, in the EU scheme of Protected Geographical Indications (PGIs), the LETA newswire was told at the European Commission’s Representation in Latvia.
Soon, the Mother Of All Bottles will be no longer. There will instead be a lack, an emptiness, a void at which confused-looking men with three day stubble will stare with regret.
As traditional Midsummer cheese - Jāņu siers - has been granted an entry in the Traditional Speciality Guaranteed register of the European Commission, it's important to buyers looking for this traditional food to know they're getting the real deal.