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Dutch stroopwafels are a treat to enjoy with coffee. Peanut butter and chocolate sprinkles are a delicacy spread on bread that we can call typically Dutch.

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We will be sharing traditional products from one of Lithuania’s ethnographic regions.

This includes cold-smoked “skilandis”-style sausage, made using time-honored methods, and a selection of artisan cheeses and curd snacks, crafted in a small local dairy using natural ingredients and traditional techniques.

Additionally, we will present “Žalios Devynerios” – a unique Lithuanian herbal balsam, produced according to a protected recipe. This spirit is made from 27 different herbs and spices, using a cold maceration process that preserves the richness and character of each botanical ingredient.

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Garlic Rye Bread Croutons (Ķiploku rudzu maizes grauzdiņi)
These are toasted slices or cubes of dark rye bread, rubbed with garlic and lightly salted. This snack is especially popular in Latvia due to its long-standing bread-making traditions — rye bread is considered a part of national cuisine and cultural heritage. Croutons are appreciated for their crunchy texture and rich flavor. They're often served at gatherings, in cafés, or pubs as a simple but tasty snack.

Cow Milk Candy (Gotiņa)
These are soft, chewy milk toffees made from condensed milk, sugar, and cream. These candies have been popular in Latvia since Soviet times and still evoke warm memories of childhood, home comfort, and celebrations. They hold a special place in Latvian everyday treats and traditional sweet gifts.

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Biscoitos Duros do Porto Santo (Porto Santo’s Legendary Hard Biscuits)

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Biscoitos Duros do Porto Santo (Porto Santo’s Legendary Hard Biscuits)

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Imagine the warm scent of baking drifting from a Porto Santo kitchen, carrying generations of island life. This is where their legendary Hard Biscuits are born – not just a treat, but a crumbly piece of the island's very heart, a taste of history passed hand-to-hand.

Don't let the plain name fool you. That decisive crack when you break one? That’s the sound of tradition. It’s no accident, but the soul of the biscuit, earned through an ancient rhythm of heat and time. Here’s the quiet magic: after the first bake, the warm loaves rest like old friends catching their breath. Then, with practiced hands, they’re sliced and welcomed back into the oven’s gentle warmth for a long, patient second bake. This is where the island’s perseverance whispers – coaxing out every last drop of moisture, leaving behind a snap that echoes and a biscuit that stays defiantly crisp for months, even by the salty sea air.

These biscuits are Porto Santo’s spirit made edible. That famous hardness? That incredible shelf life? They weren't born for convenience, but from sheer necessity. Picture them tucked into the sea chests of sailors braving the Atlantic, or filling pantry shelves during lean winters. Each bite carries the quiet grit and cleverness of islanders who learned to make sustenance last. That unyielding crunch? It’s the taste of resilience.

Today, visitors don’t just buy a souvenir; they carry home a handful of the island’s story.

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Dalila: Porto Santo Island traditional food

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Dalila: Porto Santo Island traditional food

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Hello, we have several traditional food but the most known on the world its Madeira wine, sugar cane honey cake e and cookies, fennel candies, poncha, espetada' meat in squares on barbecue, sword fish nduch more.

For our sharing moment i will take Madeira wine( apertive/ digestive) sugar cane honey cake and cookies. Usually we serve it on welcome ceremonies.

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Our lunch is from the eldest sausage kitchen in the world. Its sausages, sauerkraut and mustard.

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Ti Punch means "small punch," it is a rum drink that is especially popular in  Guadeloupe and other French-speaking Caribbean islands.

"Ti " is a creole word for small or little.

Punch - is a rhum and fruit mix with added sugar and spices. It is served as an apéritif before starting a meal, both as a matter of tradition and because the drink itself is strongly alcoholic.

A popular tradition is that “chacun prépare sa propre mort” (everyone prepares his own death). Instead of serving the mixed drink, the host will simply put out the ingredients, and everyone will prepare the drink according to his or her own taste.