It’s time to travel to another country—pack your curiosity and enthusiasm to discover Sweden through Ilva’s eyes. Ilva, the creator of the lovely blog Lucullian Delights, brings an Italian sensibility to her Swedish memories. She is an accomplished food blogger and photographer whose professionalism is always paired with warmth, sensitivity and genuine friendship. Let me introduce you to her Sweden.
I was delighted when Juls invited me to write a guest post here. It gave me a chance to do what I usually do every summer but couldn’t this year: take a virtual trip to my homeland, Sweden. Summer in Sweden is special—life feels simpler, daylight lingers, and everything seems brighter. The only unpredictable element is the weather; you never quite know whether it will cooperate or not.
Living abroad has softened my sense of national identity; I no longer feel as instinctively tied to Sweden as I once did. I’m not one of those expatriates who insist on celebrating every national holiday while away. I observe traditions when I’m in Sweden, but not here in Italy—and that honestly feels right for me. I still love Sweden deeply, and it makes me happy that my children talk about living there one day, though I suspect their enthusiasm might wane after a full year that includes winter.
I hope these photos give you a sense of Sweden as I experience it: a country embraced by nature, with a calm, restorative pace. I hope you’ll have the chance to visit someday.
For Juls and for you, I wanted to create something unmistakably Swedish. The first thing that comes to mind is lingonberries—small red berries from the deep woods with a pleasantly tart flavor. Lingonberry jam is a staple in Sweden: commonly enjoyed with sweet dishes and also served alongside savory foods like meatballs. Here I’ve used the jam in cookies and added a little Italian twist by sprinkling pine nuts on top.
Lingonberry Cookies with Pine Nuts
- 150 g (5 3/8 oz) salted butter
- 100 g (3 1/2 oz) sugar
- 1 egg yolk
- 300 g (10 5/8 oz) plain flour
- Lingonberry jam (available at IKEA and specialty stores)
- Pine nuts
Cream the butter and sugar together, but don’t overwork the mixture. Add the egg yolk and mix until smooth. Gradually add the flour and work the dough until it forms a soft, even texture. Roll the dough out with a rolling pin and cut into your preferred shapes—I’m feeling sentimental, so I used heart shapes. Place the cookies on a baking sheet, add a small spoonful of lingonberry jam to the center of each, and sprinkle pine nuts over the top. Bake in a preheated oven at 175°C (350°F) for 8–10 minutes, until the edges are lightly golden.
Thank you, Ilva, for this delicious and evocative recipe. I’ll leave you with a few more images that, I hope, will inspire you to reach for your passport and plan a trip to Sweden.