Baltic Sea Culinary routes
10.06.2016
To developing the Culinary Routes network in the countries surrounding the Baltic Sea in order to strengthen identity and the feeling of belonging together the Baltic sea Culinary Routes project partners have produced a brochure.
People alongside the shores of the Baltic Sea have kitchens with gifts from the forest, meadows, rivers, lakes and the sea. During the brief Nordic summer, there are carefully grown goodies from small gardens and farms. People think about future generations and use environmentally friendly farming methods so that the ingredients are fresh, clean, healthy and nutritious. Throughout the year, Baltic cuisine features rye bread, grains, fresh and fermented dairy products, and various cheeses. During the spring and summer, there are lighter dishes of fresh vegetables, herbs, berries, mushrooms and fish. During the winter and fall, the cuisine becomes substantial with meat, vegetables, legumes, pickled, marinated and spicy dishes that are supplemented with warming and aromatic spices. It is a matter of honour to prepare food from high-quality ingredients that are bought from trustworthy local manufacturers and suppliers. For that reason, it is best to taste oysters and shrimp in Denmark, salmon in Norway, liquorice in Finland, kama flour in Estonia, baked lampreys in Latvia, zeppelins in Lithuania, asparagus in Germany and rose petal jam in Poland. Bon appétit!
Electronic version of brochure can see here.
Available in English
This project was implemented with the
support of the CBSS Project Support Facility