Estonian Cuisine: Traditional Estonian food has its roots firmly in the countryside, relying heavily on pork, potatoes and garden variety vegetables. The main culinary influences were from Germans, who ruled over Estonia for so many centuries. The Estonian cuisine is historically pretty poor, is a cuisine of peasant origin whose more typical ingredients are black bread (which accompanies almost every kind of food), pork, fish, cabbage soup, potatoes, vegetables and dairy products. The eating habits of the Estonian population are significantly related to the season, which severely affect the availability of fresh food. The spring and summer are the seasons of fresh food, in this period are used vegetables, berries and herbs, with the warmer climate the Estonians also like to cook meat grilled outdoors. During the winter are used mushrooms, jams, and preserved foods. Among the typical Estonian dishes are: the Silgusoust (Baltic fish in acid sauce), Mulgikapsad (pork with sauerkraut and boiled potatoes), Verivorst (blood sausage and barley), Marineeritud angerjas (marinade anguilla), Sült (boiled pork in jelly), Keel Hernestega (tongue), suitsukala (smoked fish) and Karask (a kind of dry cake-like barley bread). Milk and all kinds of dairy products such as fermented milk, yogurt and various dishes made with rennet are very common. Among the desserts are the kissel (a sweet made of juice sweetened or milk at the taste of berries, strawberries, etc..), Curd (sweet curd based at the tastes of chocolate, strawberry, vanilla, etc..), rhubarb cake and kama (cake based on mixed cereal with toasted fermented milk and sugar, is also produced as surrogate of chocolate). The national drink is malt beer or barley and rye beer. Other popular drinks are Kali, it is practically a beer that has not undergone the process of fermentation, and a liquor Vana Tallin.