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Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms.
It is the most popular type of bread in Finland. It is a staple in Finnish cuisine, [1] and holds the status of the national food, as determined by a 2017 vote. Finland celebrates ruisleivän päivä (rye bread day) on February 28. [2] Unlike the more internationally popular German rye breads, Finnish rye bread tends to have a less oily or ...
Modern Finnish joulupöytä. Joulupöytä (pronounced [ˈjou̯luˌpøy̯tæ]; translating to "Yule table") is the traditional assortment of foods served at Christmas in Finland. It contains many different dishes, most of them typical for the season. The main dish is usually a large Christmas ham, which is eaten with mustard.
In 2007, it was selected as the national dish of Finland by the readers of the Finnish tabloid Iltalehti. [4] In a similar poll organized by the ELO Foundation for the Promotion of Finnish Food Culture in cooperation with the Central Union of Agricultural Producers and Forest Owners (MTK) and the Finnish Ministry of Agriculture and Forestry in ...
Kalakukko (Finnish: [ˈkɑlɑˌkukːo]) is a traditional Finnish dish from the region of Savonia made from fish (e.g., perch, vendace, loach, smelt, or salmon) baked inside a loaf of bread. Kalakukko is especially popular in Kuopio, capital city of the Northern Savonia region. Kuopio is home to many kalakukko bakeries.
The most popular commercial sahti producer in Finland is Lammin Sahti. Owner Pekka Kääriäinen makes close to 25,000 liters of beer per year in his parent’s old farmhouse, the same place where ...
Finnish food writers (5 P) Pages in category "Finnish cuisine" The following 82 pages are in this category, out of 82 total.
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