forested region is famous for mushrooms, berries, buckwheat dishes such as buckwheat cake (grikinė boba) and boletus soup. Meat curing by smoking is not practiced in Dzûkija. Instead, the salted cuts of meat remain in brine or are hung and air-dried. Different types of woods were used for smoking the meat - in Samogitia and Aukštaitija alder tree with combination of juniper was used, in Suvalkija - only alder. Formal meal structure A structure of a Lithuanian meal in its full form, usually performed during festivities. Cold table Slices of meat charcuterie, small types of salad, herring will be offered. The meal is usually cold, not warm. Several types of various cold dishes will be served to choose from. It could be accompanied with some appetizer such as bitter liquor. Soup Soup is very important part of Lithuania cuisine. Although it does not get much attention as the main dish its purpose to be pleasant and revitalizing. Main dish Main dish is served hot. It could be roasted chicken, beef or a type of main dish which the host is the most proud to present to the guests. Beer or wine will be offered with the main dish. Dessert Dessert is served after some time after the main dish. It could be some sort of cake or curd with berries or jam. Coffee or tea Coffee or tea could be served along with dessert or separately. Digestive If guests are spending time at the table having interesting conversations digestive or more coffee or tea will be offered. The meal structure of the day is also influenced by the ancient life in the farm or village. Usual workday was split into three parts - the work from the early morning till breakfast (pusryčiai), work before breakfast and dinner (pietūs) and work between dinner and evening meal (vakarienė). Breakfast was considered the most filling meal, dinner was considered a lighter meal and the evening meal was the lightest. In the summer then the workday was the longest, light meal before breakfast (priešpusryčiai) and the meal before dinner and evening meal - pavakariai was provided. Up to this day Lithuanians eat quite filling breakfast and really light evening meals. Typical dishes Starters and side dishes (garlic bread) – black bread fried in oil and rubbed with garlic, often served with beer or an alcoholic beverage of some sort. Is a distant cousin of