SHARE
COPY LINK

OFFBEAT

Man punches pal, pees on pizzas in drunken rage

A truck driver's visit to a pizzeria in eastern Sweden spiralled out of control, leaving him bloodied and in his underwear, another man's dentures crushed, and fellow diners aghast at having their food drenched with an unwanted topping.

Man punches pal, pees on pizzas in drunken rage
The pizza in the picture is not the pizza mentioned in the article

What began as a harmless night out with fellow drivers at a restaurant in Hallstavik, 100 kilometres north of Stockholm, took a turn for the worse when the 29-year-old truck driver was denied more beer because he was already too drunk, the local Norrtelje Tidning newspaper reported.

Enraged at being cut off by staff at the pizzeria, the driver proceeded to urinate on other diners’ food.

His friends then started attacking other guests at the establishment on the belief someone had called police.

The angry driver then lost track of who was friend or foe, knocking flat one his friends who was trying to help the drunken 29-year-old find the door.

While police detained the 29-year-old’s punched out friend, the irate driver managed to escape the scene, only to mysteriously turn up in another man’s kitchen a short time later, bloodied and wearing only his underwear.

Exactly what happened to the 29-year-old’s clothes remains unclear, but along the way he managed to punch an unfortunate passerby in the face with such force that he knocked out the man’s dentures, whereupon the mad driver stomped the toothless victim’s falsies into the ground.

The proprietor of the kitchen into which the 29-year-old stumbled kindly offered to give the man a ride, only to find himself eating a knuckle sandwich courtesy of the rampaging truck driver as they made their way to the good Samaritan’s car, according to the paper.

But the driver’s drunken rampage, which took place on a Wednesday night in early August, wasn’t over yet.

Later in the evening, the 29-year-old tried to steal a car parked in a nearby driveway.

Unfortunately for the would-be car thief, the vehicle was equipped with an alcolock, preventing him from getting the car started and limiting his flight to a mere five metres.

The drunken driver with a fancy for fisticuffs nearly evaded capture for the evening’s escapades, but was eventually tracked down by police after he left his credit card and a pack of cigarettes in the car he’d attempted to steal.

He was finally apprehended at 1am and subsequently charged with two counts of assault and attempted auto theft.

Last week he was convicted on all charges and sentenced to three months in prison.

He was also ordered to pay a total of 25,000 kronor ($3,750) in compensation to two of the men he hit, according to Norrtelje Tidning.

The Local/dl

Follow The Local on Twitter

Member comments

Log in here to leave a comment.
Become a Member to leave a comment.
For members

DISCOVER SWEDEN

The three tasty treats that make spring in Sweden a forager’s dream

Although parts of Sweden are still under snow at this time of year, spring is in full swing here in Skåne in the south of Sweden. Here are The Local's top tips for what you can forage in the great outdoors this season.

The three tasty treats that make spring in Sweden a forager's dream

You might already have your go-to svampställe where you forage mushrooms in autumn, but mushrooms aren’t the only thing you can forage in Sweden. The season for fruits and berries hasn’t quite started yet, but there is a wide range of produce on offer if you know where to look.

Obviously, all of these plants grow in the wild, meaning it’s a good idea to wash them thoroughly before you use them. You should also be respectful of nature and of other would-be foragers when you’re out foraging, and make sure not to take more than your fair share to ensure there’s enough for everyone.

As with all foraged foods, only pick and eat what you know. The plants in this guide do not look similar to any poisonous plants, but it’s always better to be safe than sorry – or ask someone who knows for help.

Additionally, avoid foraging plants close to the roadside or in other areas which could be more polluted. If you haven’t tried any of these plants before, start in small doses to make sure you don’t react negatively to them.

Wild garlic plants in a park in Alnarpsparken, Skåne. Photo: Johan Nilsson/TT

Wild garlic

These pungent green leaves are just starting to pop up in shady wooded areas, and may even hang around as late as June in some areas. Wild garlic or ramsons, known as ramslök in Swedish, smell strongly of garlic and have wide, flat, pointed leaves which grow low to the ground.

The whole plant is edible: leaves, flowers and the bulbs underground – although try not to harvest too many bulbs or the plants won’t grow back next year.

The leaves have a very strong garlic taste which gets weaker once cooked. Common recipes for wild garlic include pesto and herb butter or herbed oil, but it can generally be used instead of traditional garlic in most recipes. If you’re cooking wild garlic, add it to the dish at the last possible moment so it still retains some flavour.

You can also preserve the flower buds and seed capsules as wild garlic capers, known as ramslökskapris in Swedish, which will then keep for up to a year.

Stinging nettles. Wear gloves when harvesting these to protect yourself from their needles. Photo: Johan Nilsson/TT

Stinging nettles

Brännässlor or stinging nettles need to be cooked before eating to remove their sting, although blanching them for a couple of seconds in boiling water should do the trick. For the same reason, make sure you wear good gardening gloves when you pick them so you don’t get stung.

Nettles often grow in the same conditions as wild garlic – shady woodlands, and are often regarded as weeds.

The younger leaves are best – they can get stringy and tough as they get older.

A very traditional use for brännässlor in Sweden is nässelsoppa, a bright green soup made from blanched nettles, often topped with a boiled or poached egg.

Some Swedes may also remember eating stuvade nässlor with salmon around Easter, where the nettles are cooked with cream, butter and milk. If you can’t get hold of nettles, they can be replaced with spinach for a similar result.

You can also dry nettles and use them to make tea, or use blanched nettles to make nettle pesto.

Kirskål or ground elder, another popular foraged green for this time of year.
Photo: Jessica Gow/TT

Ground elder

Ground elder is known as kirskål in Swedish, and can be used much in the same way as spinach. It also grows in shady areas, and is an invasive species, meaning that you shouldn’t be too worried about foraging too much of it (you might even find some in your garden!).

It is quite common in parks and old gardens, but can also be found in wooded areas. The stems and older leaves can be bitter, so try to focus on foraging the tender, younger leaves.

Ground elder has been cultivated in Sweden since at least 500BC, and has been historically used as a medicinal herb and as a vegetable. This is one of the reasons it can be found in old gardens near Swedish castles or country homes, as it was grown for use in cooking.

Kirskål is available from March to September, although it is best eaten earlier in the season.

As mentioned, ground elder can replace spinach in many recipes – you could also use it for pesto, in a quiche or salad, or to make ground elder soup.

SHOW COMMENTS