garden for Italian vegetables (as they called back then) is also very detailed. That is potatoes, artichokes, asparagus, lamb's lettuce, rucola, garden cress, spinach, melons, beets, rushes, French parsley, Italian onions, lettuce, chicory. And spices and decorative shrubs: anise, peppermints, estragon, dill, true indigo and junipers. Wooden orangerie is also mentioned which was used to grow fig-trees and common walnuts. In XVI rulers and nobleman of Lithuania consumed grapes, oranges, melons, raspberries, strawberries, cherries, and plums, imported ginger, cinnamon, almonds and pepper. The growing of potatoes in Lithuania is known from the 17th century, but it became more widespread only in the 18th century. Archeological finds at the place of the Palace of the Grand Dukes of Lithuania revealed a lot of information about the food eaten, cutlery and serving of the rulers of Lithuania. First explorer of the Lithuanian flora, botanist Jurgis Pabrėža described spicery growing in Lithuania. In 18th-century and 19th-century recipes à la Lithuanienne appeared in the French culinary books. The romantic image of Lithuania was associated with lush forests and game – no wonder the recipes à la Lithuanienne were mostly dishes prepared from moose, bear, or grey partridge. La Cuisine classique by Urbain Dubois and Émile Bernard, published in 1856 contained Lithuanian recipes of goose soup and sauce. A culinary book by Alphonse Petit La gastronomie en Russie, published in 1900 included eight Lithuanian recipes. In the twentieth century in interwar Lithuania, many girls attended Amatų mokykla (The Trade School), where young women were trained to prepare various types of dishes and learned various recipes, proper table manners, economy and running the household. These schools led to spreading of similar recipes throughout the country. During the past years, restaurants in Lithuania emerged which specialize in historic Lithuanian cuisine, culinary heritage and its interpretations. Bread One of the oldest and most fundamental Lithuanian food products was and is rye bread. Rye bread was eaten every day for breakfast, lunch and dinner. Bread played an important role in family rituals and agrarian ceremonies. Traditionally, the centerpiece of Lithuanian cuisine is dark rye bread (ruginė duona) which is used more often than light wheat breads. The archeological finds reveal that bread in the 9th - 14th centuries in Lithuania was very similar to the current rye bread. The dough is usually based on a sourdough starter, and includes some wheat flour to lighten the finished product. Traditionally each