No 20001
Food producer Country kitchen
Food producer Latvia, Kurzeme, Dundagas novads

Baking carrot buns "Usi"

Specializations

Type Description Quantity Distance
By the sea
By the sea
0.1 km
Agri Heritage
Agri Heritage

Hikers can take a tour to see the industrial history of Kolka, complete with theatrical elements and tasting of Latvia’s best sprats.

Food
Food

“Sklandrausis” is a traditional delicacy in the Kurzeme region, believed to have been brought by the Livs in Latvian culture. Its cooking and eating traditions go back to the ancient past. “Sklandrauši” are made from unleavened rye flour dough, in round-shaped forms with the edges folded up. It is filled with mashed potato and carrots, which can be supplemented with other ingredients - butter, cream, sugar, eggs, etc.
 

PROGRAMME

  • Carrot pie cooking with the hostess
  • The story of the hostess about the traditions of cooking and eating carrot pie and other Liv foods
  • Demonstration of the Liv language sound.

Certificates

Logo Certificate name Description
Professional
LC member
01/01/2002
Environmental protection
Natura 2000
Environmental protection
Specially protected nature territories

SNP

Culture and history
Latvian Heritage
04/17/2013

On Latvian dishes - vegetable tarts

The hostess demonstrates the preparation of vegetable tarts, the traditional dessert of North Kurzeme, as well as offers an excursion for walkers „A walk along the history of industrial Kolka” with theatrical elements and the degustation of the best sprats of Latvia.

Culture and history
Latviešu virtuve

Porridge with fried onions and meat, kefir, herbal teas, carrot buns.

EU Geographical indications and traditional specialities
Traditional Speciality Guaranteed

Sklandrauši cepti pēc autentiskas receptes. 

Belongs to a brand

Logo Brand Description
Flavours of Livonia - Catering

Liv traditional meals. Culinary class and tasting of traditional Courland dish - carrot pies (sklandrauši).

Rye Road - Baker, Caterer
01/01/2020

Sklandrausis cooking master classes for groups of up to 10 pers., 2 h. Tastings for groups of 5-50 pers., 45 min. Traditional outdoor meals for groups of up to 50 pers.