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I will bring kulen and rakija as my colleague Bruno wanted. I will also bring a lttle bit of white wine from my region and our most famous cookies Domaćica and chocolates with rum. Domaćica means a housewife, they want to say that they are just like homemade. There are many different tastes but I am bringing the original one. I even found it in retro package. Rum chocolate bars are made in my hometown Osijek and are very popular with the locals. I come from Slavonija - Baranja region which is in the eastern part of Croatia and we are known for our cousine and wines. I hope you will enjoy it.

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As a dessert of the dessert I will bring some marzipan from Lübeck which is supposed to be the best all over Germany. As the story goes almonds and sugar were brought to Germany in the Middle Ages and were so expensive that only pharmacists were allowed to sell them. With added rose water they were formed into a soft and moist paste. When sugar was produced on a bigger scale from sugar beets in the 19th century marcipan became more affordable for the people in the street

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I’m going to bring a dessert that is a speciality of northern Germany called Rote Grütze. It’s often severed after a fatty winter meal or in summer with ice cream. In order to prepare it you need to find all red berries in your kitchen and in your freezer. Put them into a pot with a bit of sugar, add a bit of starch or grits (Grütze) and bring to boil. Don’t overlook in order to save the time ndividual taste of the berries. Put in a cool place for a few hours and accompany with custard if you like. Enjoy.

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It’s three things, that belongs to Finland: Sibelius (famous composer), Sisu (means spunk/newer give up) and Sauna. I can’t take Sauna with me, so I’ll bring Sisu liquorice to you. Sisu is salt liquorice, candy, flavored with ammonium chloride. I like it very much.

Koskenkorva is a special Finnish booze. In Finland you can’t by strong alkohol from the grocery, so you have to go to drug store (Alko) to buy Koskenkorva vodka for tasting.

Koskenkorva vodka was first sold only in Finland. Koskenkorva was Alko’s best selling alcohol for 35 years from 1980 to 2015. The name comes from the Koskenkorva factories located in the village of Koskenkorva in Western Finland. Koskenkorva is clear liquor made from grain, from barley. The traditional Koskenkorva alcohol content is 38%.

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Task 2 Food
My share for the food is also a different kind of rye  bread. We Finns addicted to it. So when coming abroad we often miss our rye bread. The I´ll bring more chocolate from Fazer which Anu explained of, different flavours just for tasting and comparing.  And then to have a shot or two, I´ll bring some special Finnish strong alcohol, like vodka, flavoured with salmiakki, this Finnish salty liquorice, just for you to taste. But only a shot or two.;)

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Task 2 Food

I’ll bring to our international lunch Finnish chocolate made by Fazer. This chocolate is my favorite and proudly bring it to Guadeloupe, so you can taste it😊. Karl Fazer founded the company Fazer in 1891 and it is still in existence. Many of its products have become classic for example this Fazer blue, a brand of chocolate that is often compared to salmiakki, as a candy that is a part of the Finnish national identity. The other Fazer’s classic is Marianne, which has 70 years birthday 2019. Marianne is famous as a candy with peppermint cover with chocolate heart and it’s used in baking. We have it also as biscuits and as a chocolate bar. If you are interested, you can watch short video from history of Fazer.

https://youtu.be/xdve1ZjgMKc

The other Finnish classic is ryebread. I’ll bring to our lunch ryebread as crips with seasalt. That brand Jälkiuunileipä is traditional Finnish ryebread.

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"Schiffsbrot" (shipping bread) is a brown bread with sunflower seeds and hazelnuts.  "Schiffsbrot" is packed in a tin, so it is kept fresh during voyages. It's typical for northern Germany and for Bremen, because brown bread is well-liked there – and because we have a long maritime tradition.

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"Bremer Knüppel" (Bremen cudgel) is a pork sausage. This type of sausage is also quite popular in our region. You can eat it as a sandwich topping: in slices on different types of bread, for example toast, rye bread, rolls or brown bread... or you can eat just like that, as a snack, as well.
The key on the packing is the emblem of Bremen.

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Kulen(on the right side of  the photo) is a spicy homemade sausage made from finest pork meat. I hope this will pass aeroport security so you can try this delicatese :D
For a drink i will bring Rakija. Strong schnaps(45-50°%) made from plums, pears or from whatever fruit you want.

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Smoked vendace for the internatinal lunch, s´il vous plait (Tuija)

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Smoked vendace for the internatinal lunch, s´il vous plait (Tuija)

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Vendace is a small freshwater fish and as far as I´m concerned it is delicious when fried (called also fried whitefish). We can get vendance also smoked in small tins. It is possible to eat smoked vendace in many ways. You can eat the fish directly from a tin as such or make a delicious spread by mixing together sour cream, dill and vendace. We may not get sour cream from Guadeloupe... but we do have to have dark bread!

The other product I`ll bring with me for the international lunch is one of Makeis- ja Mehu Oy`s flagship products, liquorice. The recipe of the liquorice is fine-tuned by an English man called H. Knoch in the 60`s. That is also the reason why the name of the product was ´English taste´ (so in English!) at that time. Nowadays the product is called Kouvola liquorice. So the company changed the name of the liquorice and decided to call the product based on where it was made (in Kouvola).

I love Kouvola liquorice and I believe that my body needs liquorice because of low blood pressure. I also may cheat myself…