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CULINARY ROUTES, ROUTES, CULINARY SEA BALTIC Project Council

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CULINARY ROUTES, ROUTES, CULINARY SEA BALTIC Project Council Cover photo: FDZ/Engler photo: Cover CBSS Project Support Facility. Support Project CBSS This project was implemented with the support of the the of support the with implemented was project This www.balticseaculinary.com tes ou R ry a Y in A l u W C NORWAY R Riga - Capital a O e s S e N t Liepaja u c - City o i R Norwegian cuisine draws heavily on the raw materials t l y CBSSPSF/SC 042015/3. 2015-2016. 042015/3. CBSSPSF/SC a r D B a available throughout the country. Many of the traditional - Airport n N Supported by Nordic Council. Project BALTIC SEA CULINARY ROUTES, ROUTES, CULINARY SEA BALTIC Project Council. Nordic by Supported i l A u L dishes are results of using conserved materials. Seafood C www.balticseaculinary.com FINLAND N - Harbor a I e F is the heart and soul of Norwegian fare, and is famous S and sea ports in the Baltic Sea region. More information information More region. Sea Baltic the in ports sea and c i t Finnish food has its origins in the tastes of the nature. The wild for its salmon, which also may be smoked or cured (gra- l of today. The map shows the capitals and largest cities with airports airports with cities largest and capitals the shows map The today. of a B Tromsø berries, mushrooms and game animals in the forests, the fish in been used for centuries and appear in new forms and tastes in cuisine cuisine in tastes and forms new in appear and centuries for used been vet). Norwegian farmers also produce very good quality lamb. rivers, lakes and sea, and reindeer from Lapland provide us with savour the traditional foods and a great variety of products that have have that products of variety great a and foods traditional the savour The traditional cider production has its renaissance, as well as the the Baltic Sea. With this map a traveller will be able to find and and find to able be will traveller a map this With Sea. Baltic the famous akevitt (aquavit). strong flavours and the four seasons are shown. The location be- guidance and inspiration for an exciting culinary experience around around experience culinary exciting an for inspiration and guidance tween East and West has given a powerful impact on our food. We features of the Baltic Sea region cuisine. The map will give some some give will map The cuisine. region Sea Baltic the of features www.visitnorway.com have rich regional food and bread cultures, alongside with completely countries in the Baltic Sea region and its aim is to highlight the best best the highlight to is aim its and region Sea Baltic the in countries www.hanen.no This map is created by 10 partner organisations representing representing organisations partner 10 by created is map This www.nasjonaleturistveger.no new functional food innovations. down - come and taste it yourself! it taste and come - down www.visitfinland.com West, the North and the South. Taste cannot be described or written written or described be cannot Taste South. the and North the West, www.aitojamakuja.fi creative ease, comfort and elegant style. Take a bit from the East, the the East, the from bit a Take style. elegant and comfort ease, creative tes ou www.tasteoffinland.fi from nature, among traditions and innovations, careful work and and work careful innovations, and traditions among nature, from R ry a tant thing is to strike a balance among the various flavours that come come that flavours various the among balance a strike to is thing tant N in Bodø l E - What is the taste of foods alongside the Baltic Sea? The most impor most The Sea? Baltic the alongside foods of taste the is What u D C E SWEDEN a W Crackling, crunching, sizzling, bubbling, boiling, quietly steaming. quietly boiling, bubbling, sizzling, crunching, Crackling, e S S c What sounds are heard in the kitchens alongside the Baltic Sea? Sea? Baltic the alongside kitchens the in heard are sounds What i t Rovaniemi l Sweden is one of the largest countries in Europe. With a B kins, and seeds from the white to the black. the to white the from seeds and kins, only 9,3 million citizens and merely 3 % of its surface in- - and gingerbread, pink desserts, silvery and golden fish, orange pump orange fish, golden and silvery desserts, pink gingerbread, and habited, wild nature is one of its greatest assets. Tradition- among vegetables and berries, brown nuts, mushrooms, roasts, cakes cakes roasts, mushrooms, nuts, brown berries, and vegetables among RUSSIA White dairy products, black blood sausages, a rainbow of colours colours of rainbow a sausages, blood black products, dairy White al dishes are based on what the land and sea have to offer. Luleå What colours are found in the kitchens alongside the Baltic Sea? Sea? Baltic the alongside kitchens the in found are colours What Long, cold winters have made different methods of preserva- Actually, Russian cuisine is a cuisine of more than 190 nations! Russia is located in 11 time zones, and it implies totally different of distilled drinks like aquavit and vodka. and aquavit like drinks distilled of tion an important part of tradition. Cured, salted and pickled fish, and chocolate that are made to local delicacies. A bit strong because because strong bit A delicacies. local to made are that chocolate and meats and vegetables lay at the very heart of the Swedish kitchen. Oulu climatic conditions and accordingly rich and various national tradi- mustard and malt. A bit tempting because of cinnamon, cardamom cardamom cinnamon, of because tempting bit A malt. and mustard Nature’s pantry provides products of unique quality and diversity! tions of gastronomy. Two regions of Russia have an access to the milk, cream and cheese. A bit intriguing because of caraway seeds, seeds, caraway of because intriguing bit A cheese. and cream milk, Baltic Sea: Kaliningrad and Leningrad regions, including the city of because of the peels of new potatoes. A bit gentle because of fresh fresh of because gentle bit A potatoes. new of peels the of because www.tryswedish.com Saint Petersburg. On the one hand, the influence of the Baltic Sea gas- A bit fresh because of pickles, chopped dill and chives. A bit bitter bitter bit A chives. and dill chopped pickles, of because fresh bit A www.visitsweden.com tronomy traditions is very strong in these regions. On the other hand, XIX century of alder smoke from the smokehouse, blue cheese and hemp butter. butter. hemp and cheese blue smokehouse, the from smoke alder of www.culinary-heritage.com duced by bees, cells of wax and linden blossoms. A bit spicy because because spicy bit A blossoms. linden and wax of cells bees, by duced SWEDEN in Saint Petersburg was marked by the formation of the Russian imperial cuisine - strawberries, the evening fog in a field of rye, some honey that is pro is that honey some rye, of field a in fog evening the strawberries, traditions. ruff and the juniper berries. A bit sweet because of sun-warmed wild wild sun-warmed of because sweet bit A berries. juniper the and ruff Östersund FINLAND www.russiatourism.ru - the forest, the mushrooms, the mint, the wild thyme, the sweet wood sweet the thyme, wild the mint, the mushrooms, the forest, the es from the sea, the fishing nets and the boys. A bit dizzying because of of because dizzying bit A boys. the and nets fishing the sea, the from ut en.visit-russia.ru Ro and lakes, the gardens and farms. A bit salty because of the wind wind the of because salty bit A farms. and gardens the lakes, and ry a K it is a bit different. A bit of the forest, the meadow, the sea, the rivers rivers the sea, the meadow, the forest, the of bit A different. bit a is it R in DENMARK l A u Ålesund What is the smell of kitchens alongside the Baltic Sea? Every season, season, Every Sea? Baltic the alongside kitchens of smell the is What C M a N e E S D s DIGNITY north HE T Tampere e The flavour of Denmark is a fascinating mixture, embrac- c t i u t o l R a y - - ROUTES ulinary C SEA C alti B ing both the gourmet aspects of The New Nordic kitchen B r a A n I i as well as the traditional local cuisine. l N u C O ESTONIA NORWAY Lappeenranta Known for the high quality of its food products such as T a e S S E bacon, beer, dairy products, fish & seafood, and cookies. c i t Estonian cuisine has developed on the basis of traditional farm and Turku l Denmark is a leader when it comes to organic food, with much a B estate cooking and offering, later following the traditions of cooking Kotka food production taking place in close harmony with nature. in cities. Use of domestic and local, incl. organic, foodstuffs is typi- Using the traditional commodities such as potatoes, root vegeta- Helsinki St. Petersburg tes cal of Estonian food culture. Different seasons are clearly expressed ou Bergen Oslo R bles, cabbage combined with local herbs and the skilled chefs in ry on Estonian food table. Besides fresh and lighter summer and autumn a Denmark give you great and memorable taste experiences. in l dishes, preserves and meat dishes are prevailing on food table in winter u Haugesund Tallinn C www.smagenafdanmark.dk Moss and spring.
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