A recent article in The Economist (18 August 2026) puts the spotlight on something I have been following with great interest for the past two years: the rise of Swedish wine from Skåne, which The Economist refers to as the “Nordic Tuscany”, while Visit Sweden calls Skåne and Österlen as Sweden’s Tuscany. Climate change and Sweden’s long summer days are creating new possibilities for viticulture, while the rise of New Nordic cuisine has helped turn Skåne into an exciting gastr

Sardinia is often introduced through images of white beaches, translucent water and a glamorous summer coastline. Yet some of the island’s most revealing culinary stories are found away from the sea, in orchards, family kitchens and inland communities where distinctive ingredients have survived because people continued to cultivate, transform and celebrate them. Sa pompìa is one of the most extraordinary. Sa pompìa, or simply pompia, is a rare and unusual citrus fruit associa

My relationship with Scandinavian business spans 19 years: 14 years in corporate communications and international business in Norway, followed by a more entrepreneurial chapter closely connected to Sweden, hospitality and gastronomy. Over the past four years, I have worked with Swedish-related concepts, entrepreneurs and high-net-worth investors across Zermatt, Verbier and Nueva Andalucía. That experience has taught me something important: Swedish branding is rarely only abou

The Negroni is more than one of Italy’s most recognizable cocktails. It is an expression of aperitivo culture: that elegant pause between afternoon and evening when appetite awakens, conversation slows, and a bitter drink prepares the palate for dinner. In Italy, aperitivo is not simply a drink before a meal. It is a social ritual: a moment to gather, observe the changing light, and allow the day to soften. Bold, ruby-red, and aromatic with orange peel, herbs, and spice, the

I launched THETABLEOFANITA in August 2026, so you will currently find only a small selection of my latest posts here. But my journey in food, gastronomy and hospitality writing began much earlier. I have been writing since 2021, exploring Scandinavian and Italian gastronomy, sustainable food, wine, hospitality and culinary destinations. You can discover all my published articles here: https://bio.site/thetableofanita

My love for Italy has always been closely connected to food, wine and atmosphere. Veneto wine, in particular, represents for me a kind of elegant Italian generosity: refined, expressive and full of regional identity. The same feeling exists in the best borghi. They do not simply “decorate” with Italian heritage, but they translate heritage into hospitality. There are places in Italy that are not simply visited, but felt. A narrow stone street at golden hour, an old village sq

From 13–15 March, the Nordic Sustainability Arena took place in connection with the Audi FIS World Cup in Åre. While the world’s top alpine skiers were preparing for their victories, researchers, organizers and decision-makers focused on another kind of performance: sustainability in sport catering. At the heart of this effort was the Food for White Winters project, an initiative exploring how major winter events can serve nutritious, high-performance meals with a lower envir