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The berries and mushrooms that grow in Finnish forests are part of the traditional Finnish diet. Towards the end of July, the Finns put on boots, tie scarves around their heads to protect their hair, and then disappear into the woods and return home with these tasty treasures — bilberries, raspberries, lingonberries and mushrooms. The berries are turned into juice or jam to preserve them for the winter, or frozen or dried without processing to retain their valuable nutrients. Cleaning the berries of their leaves and stalks, putting them in freezer boxes and freezing them is a common summer occupation for the whole family. Berries and mushrooms are also picked to sell. When important guests visit Finland these delicacies are practically guaranteed to be on the menu at formal dinners. Anyone who comes to Finland and is interested in new culinary sensations should try the fruits of the Finnish forest.

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I come from southern Italy, from Calabria region, the Calabrians eat spicy food and we have a salami typical of our land called n'duja, this term is not Italian but it is a dialect word, the peculiarity of this salami is that it is soft and we eat spread on bread ... it's the nutella of the Calabrians.

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A typical Italian food that I really like are taralli, they are savory biscuits that Italians eat while they drink an ice-cold beer and have a chat with friends at the pub. Taralli are typical of the south but widespread throughout the country

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Gherkins are a special kind of cucumber. Often they are pickeld with vinegar, onions, salt an sugar. And so they get a bit spicy and stay fresh for a long time.

In Germany many people like to put  a few gherkins on top of their bread for dinner.

And if a women eats A LOT of gherkins it is told the woman might be pregnant.

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Mareike
Germany in general is known for a wide variety of wholewheat breads. Germans all over the country eat it for almost every meal with different sweet and savory toppings. My city, Braunschweig, is known for a special kind of spreadable sausage to eat with bread. As a vegetarian, I will bring a meatfree equivalent of this to enjoy on "Pumpernickel", a malted wholewheat rye-bread.

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In my city we have a few excellent chocolate factories, however, the climate in Guadeloupe is probably a killer for chocolate so I will go for Licorice from the oldest candyfactory in my hometown. I chose this since the only other speciality directly connected to my hometown (not Finnish traditional food in general, or drinks) is different fish treats and I assume fish is nothing special on a place like Guadeloupe...