Norwegian gastronomic specialties
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Norwegian gastronomic specialties
Norwegian cuisine is largely based on fish, especially salmon (smoked or grilled), herrings and cod-fish, as well as fresh molluscs and prawns, which are usually bought directly from the fishermen at the port and eaten raw on place. If you wish to discover the local specialties, you may begin with a taste of some good reindeer, elk and deer meat, very tasty. These meats are usually served with vegetables, typically potatoes andrapeseed (a flowering root similar to cabbage), and with a traditional sauce made with acid cream.
In summer it is a tradition to eat sandwiches made with “spekemat”, a tasty lamb meat which is dried and packed in the form of sausage or ham. The spekmat is accompanied with a typical goat cheese called “geitost”, a sweet but strong flavoured cheese with a distinguishable yellow colour.
At the end of a traditional meat you must have a shot of the local “akevitt” , a distilled liquor made from corn or potatoes, which helps heating up the body in the cold months, also favouring digestion.
During Christmas time one can taste the traditional meals, such as the “Pinnekjott”, made with lamb or mutton; the “Julekake” , a kind of bread with candied cherries and raisins; or the delicious Christmas cookies, made with cardamom, cinnamon and almonds.
