The relationship of Estonian with macaroni is a matter of peculiar interest. Precisely with macaroni because the concept of pasta only appeared in Estonian after the restoration of independence. In Soviet times, Estonians called spaghetti as well as all other types of pasta just that—macaroni. Besides, pasta already has a different meaning in Estonian and this is related more with washing teeth than with gastronomic pleasures.
What’s interesting is that Estonians are convinced that macaroni (and all other types of pasta) should be boiled so soft that it will literally melt inside one’s mouth. If Estonians are served al dente macaroni at a restaurant, they will ask it to be packed in so they can take it home and throw it in a pot and boil it some twenty minutes—only then will the macaroni be as they remember it from their childhood.
The story gets more serious with mayonnaise. Namely, Estonians are confident that only they can make decent mayonnaise, and interestingly enough, they are right. Estonian mayonnaise is unbelievably tasty, especially with boiled eggs or oven-baked salmon. Who hasn’t tasted Estonian mayonnaise, hasn’t tasted mayonnaise. For this experience alone, one should book plane tickets immediately and head straight into the nearest grocery store upon arrival.