Seasonal Cuisine of Poltava Region — Monthly Dish Reconstruction Programme
The Poltava Museum launches a monthly reconstruction of seasonal dishes of the Poltava traditional cuisine — from Easter paskas to Christmas kutia.
In March 2026 the Poltava Folk Gastronomy Museum launches the public programme 'Seasonal Cuisine of Poltava Region'. Monthly one public reconstruction of a dish tied to the calendar-ritual cycle of the region is held. March — Maslyana (pancakes, varenukha); April — Easter (paska, krashanky, 'lark' biscuits); May — Whitsunday (Trinity biscuits, ritual kasha); June — St. John's Day (herbal uzvar); July — Harvest (harvest bread); August — Spas (honey, apples, poppy).
Each reconstruction begins with a lecture block on the ritual meaning of the dish, continues with a practical master class in a recreated 19th-century Poltava kitchen, and concludes with a tasting. The museum buys ingredients from local Poltava farmers — thereby supporting the regional agricultural sector. All recipes are documented from the archive of Larysa Onyshchuk and newly acquired culinary notebooks. The programme is open to all interested with prior registration; maximum thirty participants per session.
