Here, the fertile farmlands of Jõgeva and Põltsamaa meet the Peipsi lakeshore, known for its fishing and vegetable cultivation, where different cultures and traditions intersect. The stories told by local people reveal the foundations and unique characteristics of the region's food. Older memories often mention the bony burbot fish brought from Lake Peipsi inland, but, for example, even egg butter has been prepared in a rather peculiar way here. Our region also boasts a wide selection of different soups, a variety of blood dishes, small barley flatbreads the size of little buns, and many pies made from both rye and wheat dough with diverse fillings. In short, our food scene is as colorful as a patchwork quilt.

The articles exploring Jõgevamaa's food heritage, along with both traditional recipes passed down from grandmothers and modern culinary creations, offer plenty of joy for discovery.