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The herbs, roots and smoke behind Nordic flavour.Dill is the feathery herb that flavours Nordic fish and sauces.l'anetoThe potato is the everyday side that accompanies most Nordic meals.la patataCuring means salting and seasoning fish or meat to preserve it.la marinaturaCucumber is often quick-pickled as a fresh, sharp side.il cetrioloJuniper is the pine-like berry that seasons game and gravlax.il gineproButter is the rich fat used generously in Nordic cooking.il burroSmoked describes fish or meat that has been cured over cool smoke.affumicatoTo ferment is an old method for preserving vegetables and fish.fermentareWhat does “il cetriolo” mean?Dill is the feathery herb that flavours Nordic fish and sauces.Cucumber is often quick-pickled as a fresh, sharp side.Butter is the rich fat used generously in Nordic cooking.What does “il burro” mean?The potato is the everyday side that accompanies most Nordic meals.Smoked describes fish or meat that has been cured over cool smoke.Butter is the rich fat used generously in Nordic cooking.What does “affumicato” mean?Smoked describes fish or meat that has been cured over cool smoke.Curing means salting and seasoning fish or meat to preserve it.To ferment is an old method for preserving vegetables and fish.What does “la patata” mean?Juniper is the pine-like berry that seasons game and gravlax.Cucumber is often quick-pickled as a fresh, sharp side.The potato is the everyday side that accompanies most Nordic meals.
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