Amber jewels, flower-painted wool scarves, porcelain, carpets, enamels and golds from Kyiv: Ukraine’s artisan tradition is very rich and varied, with differences also affecting the regions of the country. Of the mountainous areas and of the Carpathian, for example, objects and wooden sculptures are typical, but above all the pyssanka, literally “written egg”, which has become a national artistic expression. The decorated egg, symbol of birth to life, in ancient times associated with the solar cult of spring and the Mother Goddess, has spanned the millennia. In Ukraine numerous legends attribute magical powers to him – heals diseases, guarantees abundant harvests, protects against evil eye, hurricanes and fire – associated with decorated symbols (lines, swastikas, sticks, crosses, rosettes, tree of life, oak or willow leaves, flowers, ears of wheat, fallow deer, deer, ram, horse, fallow deer, rooster, hen, peacock, etc.) and the colors used (red for love, black for eternity, yellow for abundance, orange for strength, ocher for purity, green for health), the choice of which is transmitted from generation to generation thanks to both annotation written in ancient notebooks meticulously preserved both to the story of the elders of each family. Among the carpets, the kilims (made by weaving rather than by knotting) of Bessarabia, a region on the border with Moldova, are particularly known. In ancient times also used for the construction of dividing walls in tents, transport bags, straps to fix both bags on animals during travel, and the tents of nomadic camps, tablecloths and prayer sites, they are still distinguished today by the refined balance between popular art and the precious style that characterizes them. Even the traditional rites and customs, mainly of a religious nature, have different characteristics depending on the region of the country, especially in terms of relevance. Prohibited during Soviet rule, in fact, today they are little felt in the big cities, while they still seem to mark the flow of life of the people of the countryside and mountains, especially in the Carpathian region. Ukrainian Christmas, original and highly symbolic, includes among its rites the ancient Fertility Festival or the Winter Solstice. Visit themakeupexplorer for Ukraine Literature.
On the evening of the eve the family, when the first star appears, sits at the table where there are two tablecloths: one for the ancestors, the other for those present, while the hay underneath everything reminds us that Christ was born in a manger. Easter also derives from the fusion of religious and pagan rites that celebrate the return of spring: it begins with the arrival of migratory birds and for the occasion, pasta in the shape of a bird is cooked to give to children so that they can spread it in air in the fields, accompanying it with songs and ritual formulas, as a sign of welcome. § Of peasant origin, simple but extremely varied, thanks also to the unusual combination of many flavors, Ukrainian cuisine lacks nothing. Cereals and vegetables, especially potatoes, cabbage, beets and mushrooms, meat – boiled, fried, stewed – fish and many flavors, such as garlic, parsley, dill, mint, mustard, pepper and cinnamon, are the basic ingredients of many typical dishes, fruit of the refined union of fresh, preserved and smoked raw materials. Very well known is the meat – boiled, fried, stewed – fish and many aromas, such as garlic, parsley, dill, mint, mustard, pepper and cinnamon, are the basic ingredients of many typical dishes, the result of the refined combination of fresh, preserved and smoked raw materials. Very well known is the meat – boiled, fried, stewed – fish and many aromas, such as garlic, parsley, dill, mint, mustard, pepper and cinnamon, are the basic ingredients of many typical dishes, the result of the refined combination of fresh, preserved and smoked raw materials. Very well known is the borshch, traditional Ukrainian soup, known in every home and enriched by every family with many personal variations. Based on beef and chicken, beetroot broth and mixed vegetables, sweetened with cream, it can be prepared using up to 25 different ingredients. Equally famous are salo, pork fat served in slices; l ‘ holubtsi, cabbage roulade stuffed with meat, rice, buckwheat and topped with tomato sauce; the varenyky, ravioli served pasta with butter or sour cream, whose meat stuffing, vegetables, mushrooms or cherries, fresh or processed cheese with sugar and raisins determines consumption as a starter, main dish or dessert; the kasha, corresponding toEnglish porridge. Desserts are often based on honey and fruit, both fresh such as cherries and plums, and dried such as hazelnuts. The latter are also the ingredients of a cake famous throughout the country: the kyivskiy, made up of layers of crumbly wafers and hazelnuts. The Kyas is instead the typical Ukrainian drink, wheat-based, gentle, non-alcoholic, sold everywhere on tap, although there are fine alcoholic beverages such as wine originating in the Crimea, the champagne of Odessa area, or some local beers. Finally, on the Ukrainian table there is never a shortage of bread, always of excellent quality, so much so that it has earned the country the nickname of “Europe’s granary”.