You might not believe this, but the food you’re eating from Trondheim and Trøndelag took 100 million years to grow!
MOUNTAINS AND VALLEYS
Many centuries ago tectonic plates collided, leading to the high mountains and deep fjords we now know and love, the country of Norway. Positioned in the middle of this country, Trøndelag once lay covered by nutrient waters in a seabed. With the shifting plates the land moved and raised, perfectly situating the country in the northern hemisphere, providing extended sunlight during the summer growing months. This new mainland offered extremely fertile and good soil (marine clay), perfect for agriculture and farming. The Gulf Stream also helped to ensure a perfect climate in Trondheim’s deep Fjord, with 200 different types of fish.
MID-NORWAY’S GROWING CONDITIONS ARE PRIME FOR FOOD PRODUCTION
The soil in Trondheim -Trøndelag is constituted of geological debris that makes it nutritionally rich for agriculture. From the receding glaciers of the last ice age, marine sediments were deposited into this soil. If that wasn’t enough, another glacial blessing enveloped the areas, protecting the soils from the infiltration of toxic elements. The Norwegian Geological Survey has found that in comparison to other arable lands of Europe, Norway has lower concentrations of toxic elements like arsenic, cadmium, and lead.
Why Trondheim - Trøndelag was honoured as prize winner for ERG 2022
The European Region of Gastronomy is an award provided by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT), supported by international and European institutions. Since 2013 IGCAT has granted the European Region of Gastronomy Award for candidate’s gastronomic excellence to a region deemed worthy by the jury. The purpose of this award is to elevate the recognition of the region and their food offerings.
This award is a celebration of local produce, restaurants and agriculture, and awarded to one or more regions in Europe. IGCAT works to support the awarded region with the aim of:
Raising awareness about the importance of cultural and food uniqueness
Stimulating creativity and gastronomic innovation
Educating for better nutrition
Improving sustainable tourism standards
Highlighting distinctive food culture
Strengthening community well-being
So, what’s so special about our region?
The jury was impressed with Trondheim-Trøndelag for their ethos and high quality food production in the Trondheim - Trøndelag region. Additionally, the pride and passion of everyone they met showed, and their appreciation of the land and waters including the green and blue economy.
According to Dr. Diane Dodd, President of IGCAT:
“The Jury was impressed with the gastronomic strengths of the region and the dedication to sustainability; the commitment to the Food Manifesto and the Food Festival which is already connecting the urban and rural products, enterprises and consumers building a sustainable economy; the interest and involvement of a wide range of stakeholders willing to take part; the integration of IGCAT's focus areas in the bid; evidence of a long-term strategy and lasting legacy for the region.”
WHAT TO EXPECT IN TRONDHEIM - TRØNDELAG in 2022
Generally, more of everything! More food-related events, educational and knowledge-sharing platforms. More collaboration, and more information on our impressive region made available to locals and visitors alike. Check out the program guide and list of certified restaurants to plan your gastronomic journey of the region.
Listen to the experts!
“Personally, I loved the fusion of the Trondheim Food Festival with Olavsfest. Cultural events rarely happen without food and food festivals are enhanced by culture, music, dance, art etc. I look forward to witnessing more unique experiences in my next visit!” - Diane Dodd
Check out the full program guide on the official European Region of Gastronomy, Trondheim and Trøndelag website norwayfoodregion.no
Excursion to Røros Dairy and Galåvolden Farm
Take a day-trip to experience a real Norwegian farm! Røros Dairy is one of Norway's most forward producers of ecological products. Listen to stories about the old farm from former days, experience fresh produce and sample local life. You can also shop in their unique store.
Growing wild food items
Do you want to learn about growing and harvesting wild food plants? Stephen Barstow is holding a lecture at Kystens Arv museum about how to feed off and access Norwegian nature. Stephen is one of the biggest collectors and growers of edible plants in the world. In his garden in Malvik he has sown and grown more than 8,000 edible plants over 40 years!
Collecting and using windfall, useful crops
There are wonderful plants filled with vitamins and proteins, growing right outside your door! Why fight the constant down-hill battle of weeding your garden, when you can just eat them? Åshild Løvås Borgersen will share her knowledge about nature in this course. The first day consists of theory, identifying which plants and weeds you can consume and what to avoid! During the second participants will go out to gather edible plants.
DIGS invites you to an outdoor grill-party at Peter Egges Plass
As part of the Eat Together* concept (spis sammen), which consists of gathering attendees in exciting places across Trøndelag, you will be invited to special locations offering ‘greeeeat tasting, locally sourced food of local tastes in a fun atmosphere’. DIGS invites you to a barbeque being held right in front of Trondheim’s creative startup hub DIGSand Klemenskirken, located by Trondheim’s oldest street Krambugata, right behind Trondheim Public Library.
(*The concept kicked off with a culinary train travelling between Trondheim and Namsskogan, where participants tasted regional flavours while taking in the countryside).
Trøndersk Food & Brewery Festival
2022 is going to be a great year for food enthusiasts! During July 28th-30th the whole of Trondheim City Square (Torvet), spreading from Munkegata heading east towards Kongensgate, will be filled with everything tasty the region has to offer. Additionally, international exhibitors will be selling their goods.
A Place Close to You
Brit Melting and her colleagues at Oi!Mat created a new festival concept during lockdown called “A place near you” (et sted nær Deg”. This concept will run from August 12th-14th wherein you will be able to visit around 300 producers around the region, offering the best food you can find in Trøndelag. Rent a car and take your family and friends on this gastronomic journey, perfect for foodies.
“If you are planning to have guests during summer, we suggest inviting them to stay during the Food & Brewery Festival!” - Brit Melting, Oi!Mat
SOME LOCAL PRODUCERS & GATHERERS
Vaagan House / Moen Farm
Trøndelag sankeri (natural foraging)
European Region of Gastronomy-Certified Restaurants
Trondheim is filled to the brim with ERG-certified restaurants that use local produce from first-class producers in Trøndelag, showcasing this through meals and brews.
To Rom & Kjøkken
E.C. Dahls Bryggeri Pub & Kjøkken
Scandic Nidelven Hotel
For more inspiration: Visit Trondheim visittrondheim.com
In celebration of the European Region of Gastronomy 2022 appointment and everything it brings, we share you a recipe making use of local produce!
Courtesy of Roar Hildonen, owner of To Rom & Kjøkken.
(Recipes created by Eskil Hildonen & Andreas Sørli, Head chefs at To Rom & Kjøkken)
PAN FRIED SCALLOPS FROM FRØYA WITH BLACK PASTA
Serves 6 people
375 g flour
6 egg yolks by eggs from Galåvolden Farm, Røros
2 eggs from Galåvolden Farm, Røros
One pinch of salt
1 tablespoon olive oil
1 tablespoon water
1 tablespoon octopus-ink (remove if you do not want black pasta)
Mix all ingredients together into dough using the big hook in your mixer. Wrap dough in plastic wrap and let it rest for an hour. Roll pasta through a pasta machine.
PAN FRIED SCALLOPS FROM FRØYA
6 scallops from Frøya
Butter from Røros Dairy
Route the upper side of the scallop with a small knife to get a nice crust and to avoid it from ‘expanding’. Use a smoking hot frying pan with a dab of canola oil and place the scallop with the routed side down. Fry for a maximum of 30 seconds. Add butter and turn the scallop. Add a few drops of lemon juice. Pour the hot butter over the scallops for 10 seconds.
250 g butter from Røros Dairy
1.5 dl cream from Røros Dairy
Warm the butter until it begins to melt, then stir it into silky consistency. Taste, add lemon and salt if necessary.
1 big bundle of dill from Viken Farm, Frosta
Cut the dill, put in a pot and pour over neutral oil until half is covered. Heat to about 80 degrees, process in a blender until flat, and finally strain through a cloth. Drip the finished oil over the dish.