Basic Facts about Latvia

Latvia is a famous ancient trading point. The famous ‘route from the Vikings to the Greeks’ mentioned in ancient chronicles stretched from Scandinavia through Latvian territory along the river Daugava to the Ancient Russia and Byzantine Empire. Across the European continent, Latvia’s coast was known as a place for obtaining amber. In the Middle Ages amber was more valuable than gold in many places. Latvian amber was known in places as far away as Ancient Greece and the Roman Empire. At the 12th century, German traders arrived, bringing with them missionaries who attempted to convert the pagan Baltic and Finno-Ugrian tribes to the Christian faith. The Germans founded Rīga in 1201, establishing it as the largest and most powerful city on the eastern coast of the Baltic Sea. After independence in 1918, Latvia achieved considerable results in social development, economy, industry and agriculture. It has always been a multicultural melting point, where foreigners and locals worked together and brought prosperity to the country. During the time of the Iron Curtain, Latvia was just a province of Soviet Union, but the concentration of heavy industry was enormous. Contacts with the West virtually did not exist. Since regaining independence in 1991, economic and social development has been fast even for Latvians and neighbouring Europeans. Latvia has joined the European Union in 2004. Because of a tribal past and divisions between occupying nations, there are regional differences between parts of Latvia which are interesting to explore.

Climate: The best time to travel to Latvia is from June to mid September, when it is warm and plenty of local food is available. January and February are the coldest months. October and November have autumn rains and daylight is short. You will probably not experience a very high comfort level while traveling in Latvia, so this is really a trip for active and self-motivated people.

Geography: Half of Latvia is covered with forests which are rich with wildlife. There are many lakes, especially if you go to Latgale region. There are deep river valleys with some sections having sand cliffs on their banks. Heavy industry halted a long time ago, so most places are ecologically clean. The highest point in Latvia is Gaizinkalns [2], at 312m (1,023ft) above sea level, just west of the town of Madona.

Talk: Latvian is an Indo-European language that shares its own Baltic branch of that linguistic family with Lithuanian. The language is spoken natively by most of the 2.4 million residents of Latvia, with some Russian also spoken by the Russian ethnic community and older generations. There is also a small Polish-speaking minority. In addition, English and German are understood in urban centers.

Eat: This is best thing that could happen to a traveler in Latvia - food. Latvian cuisine comes from the peasant culture, and is based on crops that grow in Latvia's temperate climate. Rye, peas, beets, and potatoes are the staples; smoked bacon, sausage, and other pork products are favorites. Since Latvia is surrounded by the sea, smoked and raw fish is also available. Lots of things are flavored with caraway seeds, especially cheese and bread. A cheese similar to smoked gouda, but more soft, is the cheapest and, arguably, tastiest variety. Latvian rye bread is heavy and flavorful, and goes well with hearty Latvian meals like pea soup, potatoes, and schnitzels (karbonades). Restaurants in larger cities often offer stews in clay pots. Latvian cuisine is typical for temperate and northern countries, high on butter, fat, and grains, low on spice. If you are from the Mediterranean, you will find it bland, but if you come from England or Russia or the Midwestern US, you won't have trouble getting used to it. A more exotic Latvian dish is a sweet soup made from rye bread (maizeszupe).

Sleep: There are many hotels to choose from. There is also a network of youth hostels developing. You can also rent a cottage or farm in the countryside. There are plenty to choose from. Lauku celotajs