Campo Verde Organic Crispbread
Nowhere you'll find more people with a sweet tooth than in Sweden. On average, every Swede eats around 17 kg of sweets per year. That is almost twice as much as in the rest of Europe. And on Saturday ("Lördag") there is even more snacking going on, as this is the traditional snack day ("godisdag)". "Godis" are small sweets such as fruit gums, toffees, candies and chocolate. These are usually sold from open containers and filled into paper bags using a small scoop. So everyone can put together their individual mix. The tradition of "Lördagsgodis" (Saturday sweets) originated in the 1950s. Back then, dentists and the government recommended limiting children's sugar consumption to one day a week. This measure was meant to improve the dental health of the population in the long term. Many families followed the recommendation and only bought sweets on Saturdays. Even today the purchase of “Lördagsgodis” is a regular Saturday ritual for many Swedes.
You can also treat yourself to a couple of “Lördagsgodis” during the week. Because in Sweden Wednesday is considered "lillördag" (little Saturday). And in the far north one is not so strict on Wednesday evening. Many go out, drink a little more and don't hold back on the “godis” either. For most Swedes, going without sweets for a day is not a big deal. However, it is different with coffee. Because on average they drink at least four cups of coffee a day. Only their neighbours in Finland have a higher consumption of coffee.
Aside from the enormous amount of coffee and sweets, Swedish cuisine is pretty down to earth. Traditionally it consists mainly of rural home-style cooking with lots of bread, sausage, cheese, meat and fish. The only typical Swedish dishes that have become internationally known are köttbölla (meatballs) and crispbread. The latter is usually simply called "Knäcke" in everyday language. The name of the high-fiber bread was derived from "knäcka" (to crack). In Sweden, crispbread was made already 500 years ago. Back then it was only baked twice a year, after the harvest and at the beginning of spring. Crispbread gets baked very hot but only briefly and is then dried. When it's done, there is almost no water in it. This makes it particularly durable. In earlier centuries "Knäcke" was of vital importance for the winter supply of many villagers. And even today, over 85% of all Swedish households always have a pack of “Knäcke” in their house - just in case.
If you like it crispy-thin and crunchy, you should try the crispbreads from Campo Verde. Three aromatic varieties provide plenty of crunchy indulgence. The Organic Delikatess Crispbread is made from freshly ground rye according to traditional methods. Enjoy it with plenty of toppings or minimalistically with just a little salty butter. With sweet spreads, the Organic Wholegrain Crispbread with Spelt is a delicious breakfast bread. With a hearty topping, it is a tasty satiator for dinner or for a snack. The Organic Wholegrain Crispbread with Sesame proves that crispbread can be a real culinary bridge builder. Dip it in hummus or serve it with antipasti or tapas. With its sesame flavour, it goes well with oriental dishes. With Campo Verde you can treat yourself to crispy, aromatic crispbreads in 100% Demeter quality.
