Demonstration-tasting of Viking period (IX-XIIa) dishes

During the educational programme, guests will be introduced to the peculiarities of bread baking in the 9th and 12th centuries, recipes and legends.

Guests will shape and bake their own oat or barley loaves, which will be deliciously flavoured with hemp butter.

The more skilled will make muffins with a poppy seed/honey/cranberry filling and bake them over a hot fire. The muffins will be washed down with acorn coffee, herbal tea or milk (optional).

During the education the guests will be introduced to the peculiarities of bread baking, recipes and legends of the 9th and 12th centuries.

Guests will shape oat or barley bread cakes themselves and bake them on the fire, which will be deliciously flavoured with cannabis butter.

The crafty will make muffins with a poppy seed/honey/cranberry filling and bake them over the campfire heat. The buns will be washed down with acorn coffee, herbal tea or milk (optional).

Moving to the House of Education, we will introduce guests to the abundance of dishes from the 9th and 12th centuries, the peculiarities of cooking, the vegetables and spices used, and there will be a quiz with prizes and surprises.

We will present archaeological costumes and archaeological finds from the burial sites of Žviliai, Tytuvėnai and Laivi.

During the education the guests will be introduced to the peculiarities of bread baking, recipes and legends of the 9th and 12th centuries.

Guests will shape oat or barley bread cakes themselves and bake them on the fire, which will be deliciously flavoured with cannabis butter.

The crafty will make muffins with a poppy seed/honey/cranberry filling and bake them over the campfire heat. The buns will be washed down with acorn coffee, herbal tea or milk (optional).

Moving to the House of Education, we will introduce the guests to the abundance of dishes from the 9th and 12th centuries, the peculiarities of cooking, the vegetables used, the spices, and there will be a quiz with prizes and surprises.

We will present archaeological costumes and archaeological finds from the burial sites of Žviliai, Tytuvėnai and Laivi.

The range of dishes is subject to change depending on the seasonality of the vegetables, restrictions on catching fish and the conditions outside, with other dishes corresponding to the Viking period being substituted, such as ground roasted meats, chicken roasts cooked on a campfire, or dishes baked/broiled in a smoke oven.