Social life in Sweden revolves around the concept of fika all year round, but around Mardi Gras semlas take over. Rows of soft cardamom buns filled with almond paste and swirls of delicately whipped cream line up the windows in bakeries throughout the country, and legend says they even played a role in the death of a 18th century king.

Back to the early 2000’s Sweden, a time when Italian food was about to take over the Nordic restaurant scene. Carlo Barsotti’s Ät och njut med Slow Food was more than an Italian cookbook, guiding Swedish readers through the concept of an Italian meal. A bit of that, plus my ramblings about how two cultures came together so well, striking a chord in the hearts of home cooks and restauranteurs alike.