Heart of Lapland Summer 2015 - English

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WWW.HEARTOFLAPLAND.COM HEART OF LAPLAND _________________________________ Follow on my food journey in Eastern Swedish Lapland Foto: Julis Brännmark We guide you to the region’s secret treasures. Swedish Lapland’s culinary pearls. Places where you can enjoy meals prepared from local ingredients or buy local products to take home.
Here local produce is completely natural SOCIAL INTERACTION and a sense of well-being go hand in hand with a really excellent meal in eastern Swedish Lapland. It has always been that way. The local cuisine has the benefit of being able to browse in a well-stocked pantry, brimming over with natural ingredients of the highest quality. In the dense forests we obtain game meat from freely grazing elk and reindeer. There is also a large supply of wild fowl here, including ptarmigan and capercaillie. The flavours marry extremely well with berries that have been allowed to ripen under the copious midnight sun. Or why not let lingonber-ries, bilberries, Arctic raspberries or cloudberries serve as the sweet finish for a perfect meal? Of course, you can’t miss out on the fish. In Torne River and Kalix River, the clear, free-flow-ing national rivers, salmon, grayling and whitefish swim. And bleak caught in the sea yield the exclusive, gold-shimmering Kalix vendace roe. Enjoy it with the classic accompaniments – look for it on restau-rant menus in the area. Kalix vendace roe also is sold at the tourist office in Kalix for those who want to buy the delicacy to take home and share with loved ones. Here in eastern Swedish Lapland, local produce is something of a legacy from the past, when many of the large farms in the fertile river valleys were self-sufficient. At Hulkoffgården and in Kukkolaforsen, both of which are mentioned in the White Guide, you can order local delicacies from forest, river and field, prepared in the tra-ditional manner, seasoned with modern influences. That fact that we find ourselves in a borderland also is reflected in our food preparation. People talk about a bread boundary between the rivers Kalix älv and Torne älv. Explore the difference in taste between Tornedalen’s rieska cornbread and Kalix Älvdal’s klådda, which is made of wheat. The squeak between your teeth when you chew coffee cheese (kaffeost) is something you have to sample. Coffee cheese is made from raw milk and rennet that is cooked, allowed to cool and then baked in an oven. It is usually enjoyed in coffee (yes, it’s true!), and it squeaks so pleasantly between the teeth when you chew it. If you eat coffee cheese along-side coffee, it often is served with a little cloudberry jam as a condiment. Come here hungry – we look forward to wishing you bon appetit
Page 1 and 2: KALIX PAJALA ÖVERKALIX ÖVERTORNE
Page 3 and 4: A voyage of discovery through the K
Page 5: KALIX - WHERE RIVER AND SEA MEET Ka
Page 9 and 10: WWW.HEARTOFLAPLAND.COM HAPARANDA ST
Page 11 and 12: #heartoflapland KALIX PAJALA ÖVERK
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Page 15 and 16: HISTORICAL MUSEUM OF TORNE RIVER VA
Page 17 and 18: ACTIVITIES & TOURIST ATTRACTIONS Fo
Page 19 and 20: A family holiday can be both tough,
Page 21 and 22: Husky farm At 8Seasons Farm there a
Page 23 and 24: KALIX CAMPING With its unique proxi
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Page 27 and 28: ACTIVITIES & TOURIST ATTRACTIONS Fo
Page 29 and 30: Foto: Ted Logardt Heart of Lapland
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Page 35 and 36: #heartoflapland KALIX PAJALA ÖVERK
Page 37 and 38: Foto: Guest House tornedalen Being
Page 39 and 40: HULKOFF BOARDING HOUSE Besök Hulko
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Heart of Lapland Summer 2015 - English

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