The Finns are known for their hospitality in large rural spreads and the different dishes are offered according to the cycle of the seasons, creating a rich natural Nordic gastronomic calendar.
For example, January is in Finland the month of the fish called “burbot”, of the fish roe and the Russian blinis. In February, the specialty is provided by the traditional pea soup, Finnish carnival buns and the typical Runeberg cakes invented by the wife of the Finnish national poet J.L. Runeberg.
During the Easter, in addition to eating chocolate eggs, the Finns prepare a special rye pudding called Mämmi, and enjoy traditional Orthodox desserts like the pasha, the kulitsa and the baba.
- Tippaleipä and Sima (mead)
On the 1st of May is the Finnish Spring holiday called Vappu, being its specialties the herrings, tippaleipä (a bun built by very thin fritters) and homemade mead called sima.
In the summer the Finns consume a lot of raw fish, root vegetables and berries of the forest, and prepare Finnish summer dishes such as the sweet rhubarb and strawberry soup, which is the favorite dish of the Nordic children, or new potatoes with dill and butter. A big variety of mushrooms is also eaten in summer, as they can be collected thanks to the mild temperatures of the northern Europe in the months between May and September. The most typical mushrooms consumed in Finland are the chanterelles, porcini mushrooms, mushrooms and black trumpet mushrooms.
In summer, many lake fishes are cooked in Finland, according to the habits of the Finns to spend their holidays in a country cottage on the shores of a lake. Finnish lakes offer specialties such as pike, perch, pike, whitefish, whitefish, bream or roach.
Reindeer meat in Finland can be eaten throughout the year, but what can vary is the shape of the berries that accompany this meat. In summer the reindeer is usually taken with fresh cowberries, while in winter it is accompanied by cowberry jam. Either way this dish tastes delicious, as the contrast offered by the combination of the reindeer meat and the acid wild berry is delicious.
In August, the beginning of the hunting season in Finland is typical for fishing the crayfish . These crabs, although they are relatively small, are very tasty, and are usually accompanied by black bread and the typical Finnish alcoholic shot, Koskenkorva.
In Finland the month of September is the time for the apples to ripen and when the summer grain is baked into bread, whereas in October the Finns celebrate the famous week of the herring. This popular event is one of the most anticipated of the fall, gathering all the Finnish fishermen in the country’s ports in order to sell the fresh herring fished in the Baltic Sea. On this occasion also, the typical accompaniment to the herring is the “black bread of the archipelago“, a rye bread baked with blood and molasses, which gives a sweet flavor that goes well together with the sour taste of the herring.
The year ends in Finland in December with the Christmas specialties, among which are included the traditional Christmas ham, kinkku, consisting of roast pork, accompanied by bowls of mashed potatoes, turnip and carrot. The Christmas turkey and the Christmas cod are also popular, whereas the herring and salmon are always present. The typical Finnish Christmas drink is mulled wine, called glögi in Finnish, which is usually accompanied by the typical ginger Christmas cookies called pipari.
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