Lake Puruvesi

Puruveden muikku is the vendace of the species Coregonus albula caught in the clear waters of the Puruvesi lake basin situated in the north-eastern part of Lake Saimaa using seine nets, fyke nets, and net fishing. Pruvesi has been known as a fishing area sin... Read more

Karjalanpiirakka is a traditional pasty consisting of various fillings wrapped in a thin rye crust. It is traditionally formed into an oval shape, and the top is always left open to showcase the creamy filling that is nowadays mainly prepared with rice or barley porridge and mashed potatoes. When... Read more

Familiar since the Middle Ages, kalakukko is a traditional dish consisting of a fish and bacon or bacon filling that is baked inside a thick rye bread crust. Invented among the working population, it represented a convenient way to transport the whole meal during the long working hours. Prepared ... Read more

Karjalanpaisti is a traditional stew consisting of chunks of pork, beef, and mutton, with the occasional addition of potatoes, carrots, and onions. Generously seasoned with peppercorns, allspice, and bay leaves, the dish is simmered in the oven for a long time until all of the elements are cooked... Read more

Limppu is a whole rye bread that is traditionally prepared in eastern Finland. It typically consists of a sourdough starter, whole rye flour, warm water, and salt, and it is allowed to ferment overnight. Traditionally, the bread calls for using dried pieces of previous bread dough or a lump of do... Read more

This large, half-moon shaped Finnish pastry is a specialty of the Savonia region, where it is commonly sold at the local markets. Lörtsy is usually deep-fried and comes in a variety of sweet and savory fillings such as minced meat or various jams. It is best enjoyed freshly prepared as a sav... Read more

Originating from Finland's Kainuun region, Kainuun rönttönen is a small open pie with a crust made from rye and wheat flour that is filled with a combination of potatoes, lingonberries, and rye flour. Unlike today, in the past it was a large pie made at the end of winter by women who wa... Read more

Sultsina is a Finnish delicacy hailing from North Karelia that is best described as a cross between a thick crêpe and a crispy flatbread. It is traditionally prepared with rye flour dough that is thinly rolled, then dry-baked on a griddle. Each sultsina is filled with a creamy rice pudding ... Read more

Mykyrokka is a traditional soup hailing from the central Savo region. It consists of blood dumplings – traditionally prepared with blood and barley flour and usually shaped as flat, palm-sized discs – potatoes, and various types of meat and offal. All of the ingredients are cooked in ... Read more