Last February Cucina Giuseppina Visited Riga for the trade fair BALTTOUR 2010, for the first time in this area we tasted the food, met the people and enjoyed the climate.
The capital of Latvia is located on the southern coast of the Gulf of Riga, about 10 kilometres from the mouth of the River Daugava, which flows through the city. With more than 800 years of history, Riga is a picturesque little city with a well-preserved and delightful old town. It is clean, enjoys all the Western conveniences and is very European in character. There are plenty of ways to keep yourself entertained in the city with some first class theatres, restaurants, bars, clubs and live music venues.
Today some 43% of Riga’s population is ethnically Russian, making this a truly bilingual city.
Serene and laid-back, pretty and appealing, Riga might not be one of Europe’s most exciting destinations but it is a charming little city that you will be glad you visited..
The Latvian cuisine is a rather fat cooking and makes a poor use of spices. Dairy products are another milestone in feeding in Latvia, creamy and flakes cheese, as well as those at cumin are the most used, between traditional Latvian cheeses are Kimenu siers (cumin cheese) and Jani (summer solstice cheese). Soups and sausages are part of local tradition, as well as stewed beef and game
In the cold winter of the North we appreciated the Baltic fish and the typical warm dishes had there.