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Pinnekjøtt (Stick meat) – a festive dish of lamb steamed in a pot over sticks typical to Western Norway. The dish is largely associated with the celebration of Christmas and frequently paired with puréed rutabaga, sausages and potatoes, served with beer and akevitt. [62] Puspas – a stew with a special connection to the city of Bergen.
Norwegian cuisine (Norwegian: Norsk mat) in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
Restaurants in Norway (4 C, 1 P) W. Norwegian food writers (2 C, 27 P) Pages in category "Norwegian cuisine" The following 73 pages are in this category, out of 73 total.
The cuisine of Norway refers to food preparation originating from Norway or having a played a great historic part in Norwegian cuisine. Norway also shares many dishes and influences with surrounding Scandinavian countries, such as Sweden , Finland , and Denmark .
Traditional Norwegian St. Hansbål (midsummer) bonfire in Laksevåg, Bergen Norwegians celebrate their National Day on 17 May, dedicated to the Constitution of Norway . Many people wear bunad (traditional costumes) and most participate in or watch the Norwegian Constitution Day parade, consisting mostly of children, through the cities and towns.
A national dish is a culinary dish that is strongly associated with a particular country. [1] ... Norway: fårikål [222] [223] O. ... Traditional food; References ...
Pinnekjøtt is a festive dish typical to Western and Northern Norway, and is rapidly gaining popularity in other regions as well. [citation needed] This dish is largely associated with the celebration of Christmas and frequently paired with puréed rutabaga, sausages and potatoes, served with beer and akevitt. [1]
Fårikål (Norwegian pronunciation: [ˈfòːrɪkɔɫ, ˈfɔ̀rːɪkɔɫ]) is a traditional Norwegian dish and the country's national dish. [1] [2] [3] It consists of pieces of mutton with bone, cabbage, whole black pepper, and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins.