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I will bring kraški pršut. Karst prosciutto developed in the Karst region of Slovenia, where cold, dry winds allowed whole pig legs to dry. They are air-dried for 12 months.

The time spent drying and maturing Karst prosciutto gives it its distinctive texture, flavor, and color.

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A traditional Greek dish to share with you called σαρμαδάκια (sarmadakia)— also known as stuffed vine leaves. It’s a delicious and popular food in Greek households, especially during family gatherings and holidays.

Sarmadakia are small rolls made by wrapping vine leaves around a filling of rice, herbs like dill and mint, onions, and sometimes pine nuts or currants. In some regions or during certain festivals, they may also include ground meat, but the vegetarian version is especially popular during religious fasting periods, when people avoid animal products.

In Greece, making sarmadakia is often a family activity, where everyone gathers around the table to roll them together — it’s a time of bonding, laughter, and storytelling.

Sarmadakia are usually served cold, drizzled with olive oil and a squeeze of lemon. They’re perfect for sharing, and they represent the Greek values of hospitality and togetherness.

I hope you enjoy tasting this little piece of Greek tradition!

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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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Без названия

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This is a traditional Slovenian dessert called potica. Its filling is made from walnuts. It is very tasty and filling. As it is a traditional dish, it must not be missing at any important family event.

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Ti Punch means "small punch," it is a rum drink that is especially popular in  Guadeloupe.  "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 puts out the ingredients, and everyone prepares the drink according to their own taste.

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Pasteli for desert. They are made of sesame and honey.

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I will bring small rusks to prepare this salad called dakos. I hope I will find the rest of the ingredients there.

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From Greece I bring olives, which are the fruit of the olive tree, and 'tsipouro', an alcoholic drink made from grapes.

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τσίπουρο ελιές

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Every Italian region is famous for its distinctive cured meats, which reflect the local territory and culture. Typical of Italian cuisine, cured meats are a food that finds its way into the preparation of numerous dishes: a real delicacy that is difficult to give up.

Cheeses can be eaten as an appetiser or in combination with other appetisers, placed on the table before the main courses. The custom of serving them as an aperitif probably stems from the idea that, to enjoy a good cheese, one needs to have one's palate free of other tastes and flavours, and therefore the beginning of the meal should be the ideal moment. In addition, the combination of wine and cheese, typical of the aperitif, is appreciated by an increasing number of people.

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There is always that moment in the day when you feel like munching on something simple and undemanding. Something to get you through lunch or dinner without weighing you down.

Aperitif SNACKS are ideal as an extra meal or to serve as an aperitif during an evening with friends. Delicious to eat with DRY SAUSAGE It is a traditional Apulian sausage, made from pork and spiced with wild fennel. Shaped like a horseshoe.

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TARALLI FOR APERITIF

Taralli are a very popular food item on Apulian tables. They are a baked product with an unmistakable ring shape to be enjoyed at any time of day. They are an excellent aperitif when accompanied by a glass of local red wine or a tasty snack for a break. They can be eaten on their own (with great care because they are “one bite”) or paired with olives, cold meats and cheeses.

ALMOND PASTRIES FOR DESSERT

Apulian almond pastries are dry sweets typical not only of Apulia, but also of other southern regions such as Calabria and Sicily. The dough is simply composed of almonds, sugar and eggs.

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Hi everyone! The traditional food I chose is "Μουσακάς" (Mousaka), a famous Greek dish made with layers of eggplant, minced meat (usually beef), tomato sauce, and a creamy béchamel topping. It’s baked in the oven and served warm—comforting, rich, and full of flavor. It reflects the Mediterranean way of cooking—using fresh vegetables, olive oil, and lots of love. Due to the complexity of the recipe and the time needed to be prepared, it is usually cooked in special days or when a special guest is invited.

Moussaka is best enjoyed fresh, right out of the oven, so I won’t be bringing it for lunch this time. But I’d love to cook it for my friends one day and share the experience together!