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Livonian cuisine consists of the cuisine ofLivonia and theLivonians, 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.[1] Including ofEuropean flounder (Livonian:liestād),herring (ēriņ),salted herring, andcod (tūrska).[2]
Courland (Kurāmō) Livonians on the shores of Latvia are the source of the famous vegetable pastry,sklandrausis (sūrkak), to which theEuropean 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 duringspring equinox celebrations.[citation needed]
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