Since its origins, Norwegian cuisine has relied on raw materials available in nature, therefore it makes particular use of meat deriving from game and fishing.

Romanian national cuisine is part of the Balkan tradition. The products of the earth are cooked in a simple way and do not pay particular attention to the presentation of the dishes, which therefore maintain a rather rustic and peasant appearance.

Danish cuisine is a happy mix of tradition and innovation, combined with a great care for the freshness and quality of raw materials. One of the basic dishes is the smorrebroed, slices of rye bread garnished with salami, cheese, fish, vegetables etc; in specialized restaurants, numerous and appetizing variants can be chosen.

When one thinks of Austrian cuisine its history, the Hapsburg Empire and its position cannot be ignored, right in the middle between central and eastern Europe.

Swedish cuisine is known worldwide for the unpronounceable names of its dishes, made famous - it must be recognized - above all by the Ikea chain of shops, which offers a "low cost" version in line with its commercial policy.

The special flavours of Thai food have conquered the world. But the real Thai cuisine is art with subtle balances, where the difference is the quality of the raw materials and the innate inclination of the Thai people for the research of the harmonies of flavours.