Denmark's Aarhus and the Lombardy region of Italy will share the honor of the Gastronomy title with Riga, with the ultimate goal being to unite various regions of Europe where local dishes are a defining factor. Another objective is to jointly promote gastronomic tradition and preservation of ethnic foods and their diversity.
HERE ARE JUST A FEW THINGS THAT MY 'HELLO LATVIA' TOUR HAS TO OFFER:
- Share the old traditions of the kitchen and outdoors - as well as the modern energy of young chefs
- Walk through pristine forests, along fresh rivers and coast, through cobble-stoned streets with stories to tell, amidst medieval walls and castles, down candle-lit stairs to an underground dungeon and through parks of scenic nature.
- Sample local ecological sustainable produce - prepared by people who are passionate and proud of their heritage.
- Learn to cook with this produce - have fun and be treated with a sit-down dinner to follow.
- Opportunities to relax in a spa, drink a roof-top cocktail, learn about the colourful history of this unique region of Europe.
The program of events for the European Region of Gastronomy 2017 is organized by the tourism sector, involving the top chefs from the finest restaurants, farmsteads, proprietors and persons affiliated with the arts and entertainment. New happenings will be held, new tourist routes will appear, and the subject of food placed front and center at well-known events.
Interesting to note that in Latvia one thing is quite apparent - practically all foods gracing the table came from just outside the window. Birch sap juice in early spring were/are the perfect tonic to oil up rusty bones, while the flora in the field work well as seasonings for any dish, or for a pot of tea. From the nearby woods comes the meat on the table, plus, a wide variety of nuts and berries. And the yonder stream, lake and ocean provide an abundance of fish.
These traditions from yesteryear are still alive today. Food stuffs straight from the wild not only are the norm at home, but are increasingly found on the menus of the finest restaurants. Dinner ware - plates and bowls made from wood, clay, stone and glass - all natural, are also a unique addition to the world of Latvian gastronomy. This and much more will be presented in 2017 when Riga-Gauja will be the European Region of Gastronomy!
CLICK HERE FOR MORE DETAILS ON THE LATVIAN TOUR