Chervil is a very old herb in Nordic cuisine, but almost impossible to buy. People who love it and know how to use it are almost gone, and young cooks have yet to discover its virtues – so even in Scandinavia you have to grow your own. Learn more about chervil in Scandinavia. How it […]
Norway – The World’s Fourth Largest Shipping Nation
Norway is currently the world’s fourth largest shipping nation measured by value with almost a tenth of the total global trading tonnage. Norway is also one of the nations with the highest share of its fleet under its own flag. Norwegian shipowners are particularly active in the international tanker, bulk-carrier, chemical-carrier, gas-carrier, car-ferry and cruise […]
12 Sardinian Pasta Recipes Worth Trying.
In the world of Italian pasta, the island of Sardinia is pretty unique. There, you can find some very ancient types of pasta that you won’t find anywhere else in Italy. Among the most well-known and most used Sardinian pasta types are fregola, malloreddus and lorighittas. These three are prominent in this collection of 12…
Free Flanders Fields Pass To Boost Return Of Visitors
VisitFlanders tourism organisation in Belgium is offering visitors a free ‘Welcome Back To Flanders Fields Pass’. This visitor pass for the Flanders Fields area it is hoped, will to help to kick-start tourism to West Flanders again. Working with museums…
Neapolitan Ricotta and Pasta Pie (Pastiera Napoletana)
Traditionally made for Easter, pastiera is a ricotta pie popular in different parts of Italy. However, it’s most famously a Neapolitan recipe. Like many Italian dishes, there are, of course, variations of pastiera Napoletana. The most well-known is made with cooked wheatberries, ricotta and candied fruit baked in a pie crust. But, in different areas…