Andreas investigates historical food from two of Norway’s former capitals, Trondheim in Mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century, chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish, crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.