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We present you smoked lard with a slice of dark rye bread and onion.

This snack is often served to welcome guests. It is smoked meat made with pork fat with a generous pinch of salt. In Lithuanian we call it „lašiniai“.

Lašiniai is a traditional Lithuanian pork product made with non-rendered pork fat obtained from the back of the pig, typically with the skin intact, and often with no meat attached to it.

This smoked pork fatback is commonly prepared in rural areas and it's available in supermarkets and meat shops throughout the country. With a chewy bite and a pleasant smoky flavor, lašiniai is typically consumed as a snack or an appetizer.

One of the oldest and most fundamental Lithuanian food products was and is rye bread. In Lithuanian cuisine, dark rye bread is the key part of every meal. It is a symbol of abundance and family welfare. Jolanta, Jurgita, Ramunė

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I guess everyone associates Polish cuisine with pierogi, even though they originated in China. Pierogi can be boiled, fried or baked. They have different fillings: meat, vegetable, sweet or potato. Dumplings- pierogi with potatoes and white cheese used to be called ruskie- Russian. Since the war in Ukraine, they have been called Ukrainian. Probably everyone in Poland loves pierogi. But unfortunately we won't propose you this dish, they wouldn't survive a two-day journey😉

Agnieszka &Lucyna

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Potica is Slovenian Nut Roll that's traditionally eaten on Easter and Christmas. Brioche dough filled with rich walnut filling. Easy recipe for a tasty cake. It can be filled with other filling, but traditionally is with walnut.

Marjetka and Monika :)

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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.

The drink is traditionally made with white rhum agricole, lime, and cane sugar.

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 of “chacun prépare sa propre mort” - each 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. Another explanation – if you pour a drink for your guest, how do you know his perfect portion? If you pour too little or too much you will not please your guest.

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Rich, tender with a full taste – Prekmurska Gibanica is not a light dessert. We could also say that Prekmurska Gibanica is a cake with the most layers possible. There is a pastry (filo or strudel) and it has layers of poppy seeds, apple filling, cottage cheese filling, walnut filling, and an optional topping such as sour cream. Some recipes include raisins in the apple layer, but if you deviate too far from the original recipe it can’t keep the same name as the name and ingredients are protected by law.

Monika Krančič - Slovenia

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Hey, I‘m German - it‘s got to be Wurst and Kraut!

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Hey, I‘m German - it‘s got to be Wurst and Kraut!

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Well, as ideas of typical German food ALWAYS imply „Sauerkraut and Bratwurst“ (at least according to the well-known nickname reserved for Germans all around the world: „Krauts“ ) that was my first idea for our first meeting. BUT: a) it turns out that travelling with a mobile fridge costs extra by Air France rules :-) and b) I do not wish to be the reason of group food poisoning in the aftermath of our first lunch together if I took Bratwurst along without cooling it. Therefore NO Sauerkraut or Bratwurst, sorry. 🤗 Nevertheless it is true that Bratwurst originally comes from some German regions and was mentioned in some mid-German monastery bills as early as the 14th and 15th century. (I didn‘t know that either!) And yes, it is also true that you can find loads of different types of „Wurst“ in our supermarkets and butchers. It is sold at soccer stadiums and very often, whenever families etc. have a barbecue in the summer, there‘s wurst. The car manufacturer VW even sells its own wurst! :-) Even though it‘s widely common to eat it in the summer at „barbies“, it‘s not something that we eat „all the time“ :-). But (to be honest) when I just did the research on the origin of Bratwurst, it did trigger an uncontrollable hunger for Sauerkraut and Bratwurst in me! So … maybe it‘s typical German after all! 😂