There is no disputing about taste. As a connoisseur you can tell right away that the Veluwe has its own flavour, served up with a sauce of long-standing traditions.

The flavour of the Veluwe is good old-fashioned tasty.

Take kruudmoes or melkmoes: it's something you simply must try at least once. A cooked concoction of buttermilk, barley, brown beans, raisins, wild garlic, ribs, fresh sausage and sugar...

Springtime is the time to enjoy delicious, farm fresh asparagus. Celebrated as ‘the queen of the vegetables' and also referred to as ‘white gold', asparagus is grown and served in various villages in the Veluwe.

In summer, be sure to visit one of the many fairs and markets held throughout the Veluwe. These convivial events give you the opportunity to taste more than just the friendly Veluwe atmosphere. Have a taste of ‘balkenbrij', a kind of scrapple made from offal, buckwheat flour and raisins, ‘hete bliksem', which is stewed apples and potatoes served hot, old fashioned ‘stamppotten' or varieties of hotchpotch, game dishes, roast venison or venison steak with wild mushroom sauce. Do wild boar droppings make your mouth water? Wait! Don't be offended! In the Veluwe, ‘zwienekeutels' is actually the light-hearted name for bonbons!

Perhaps you would rather stick to a good old-fashioned Veluwe pancake. The various Landwinkel food co-ops around the Gelders and IJssel valleys also offer a taste of honest to goodness country life.

In any case, don't forget to quench your thirst. How about a glass of bull's milk? Or elderberry wine? The first is a mixture of milk, sugar, raw eggs and Dutch brandy. The wine is made with elderberries, grapes, honey and water. If you're the type who prefers something more on the frothy side, you'll be delighted to learn there are plenty of original Veluwe recipes bottled up, waiting for you to uncap their secrets.

Ermelo is where the Witte Pauw and Veluws blond originated, and the North Veluwe is where Veluws Sprengen beer is brewed from grains grown in the surrounding spring-rich area.