New Scandinavian Cooking
The Northern Way
Andreas investigates historical food from two of Norway's former capitals, Trondheim in mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century: chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express ferry, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish - crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.
Share your thoughts, questions, and comments on "New Scandinavian Cooking" here.