A FOOD TRADITION

Savonian Cuisine

Savonian cuisine developed in Finland's lake district and forested east, where rye, barley, potatoes, freshwater fish, pork, mushrooms, and berries have long been important. It is associated with substantial baked foods, rustic porridges, soups, casseroles, and preservation by drying, smoking, salting, and fermenting. The best-known example is kalakukko, fish and pork baked inside a rye crust, while muikkukukko uses small vendace and lörtsy is a filled fried pastry associated with eastern Finnish food culture. Savonian cooking overlaps with neighboring eastern traditions, especially Karelian cuisine, but has a recognizable lake-and-forest ingredient base and a strong tradition of enclosed rye baking.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.