Uppland pintxo

With this project, Uppsala Food Council wants to highlight Uppland's food culture by creating a local variant of an Uppland pintxo. The starting point is Upplandskubb, the protected bread that gets its special character from locally grown and malted flour, and the goal is to show how the bread can become a starting point for new flavors, new meetings, and an in-depth conversation about local food.

By inviting both professional food actors and home cooks, Uppsala Food Council, led by Daniel Lövgren, wants to explore the relationship between ingredients, craftsmanship, and place. Participants will work on their own combinations where the kubb is at the center, topped with local products and flavors that reflect both today's and yesterday's Uppland food culture.

The highlight of the project is an open event at Ulleråker farm, where participants will present their creations one afternoon, talk about Upplandskubb, local flour, and regional ingredients, and can meet around a shared interest in food, tradition, and renewal. It will also be an opportunity to gather actors and create new contacts between growers, bakers, producers, and food enthusiasts.

By highlighting both the bread and what is placed on top, the project aims to open up new ways of thinking about local food, cultural heritage, and the flavors of the future.