A Swedish culinary odyssey: genuine flavours, language and culture

A Swedish culinary odyssey: genuine flavours, language and culture is a tasting of Swedish specialties from sea and land, which will be attended by the Commissioner for European Culture and Multilingualism, Androulla Vassilou.
Organized by the Swedish Embassy, this event will be divided into two parts: “A tavola con i vichinghi e con i contadini - la cucina tradizionale svedese” (At table with Vikings and farmers: the traditional Swedish gastronomy) and “Il viaggio dei sapori – degustazione del migliore della Svezia attraverso le foreste e laghi profondi” (The journey of flavours: tasting the best of Sweden through forests and deep lakes).

The first meeting, organized by the Lectureship of the Swedish Language, the University of Milan and the University of Florence, the students and their teachers of Swedish language, Anna Brännström and Yrja Haglund, is a journey through the traditional Swedish cooking which is made up of ginger biscuits, marinated salmon, herring and wild berry jams.

On the other hand, In the “Il viaggio dei Sapori”, the Swedish haute cuisine chefs Karl-Christer Wallberg (Gubbhyllan Restaurant, Skansen, Stockholm) and Görgen Tidèn (Görgen på höjden Restaurant, Rättvik, Dalacarlia) will describe and cook the best Swedish raw materials and the tastes coming from the various Swedish regions.
The event is by invitation only and results from cooperation between the Swedish Embassy, VisitSweden, Swedish Trade, Ikea and Gambero Rosso.