Food culture
Take from the table or the orders will become fewer!
Traditional food and recipes from North Savo strongly represent the eastern food culture in Finland. The eastern border has always been close, and at times we have been part of the russian side of the border; the connection to Slavic culture is still visible on our dining tables. Salted mushrooms, fermented products, 'kukot' (traditional Finnish pies), and hearty, long-simmered stews are still enjoyed by us. After World War II, over 400,000 Finns were evacuated from the ceded Karelia; these Orthodox Karelians brought their own touch – such as Karelian pasties – to the food culture of our region.
In Eastern Finnish farm houses, the oven was located in the middle of the house and was designed in such a way that while heating the room, it was also possible to slowly simmer foods and bake fresh bread in the oven's hearth. Fresh, soft bread was baked weekly, and the eastern people talkativeness has been explained by the fact that, since there was no need to gnaw on hard, dry bread, there was more time for lively conversation. The bread culture in our region is still very rich and diverse. If you visit Kuopio, be sure to check out the bread stalls in the Market Hall! Of course, the Savo people have always favored sourdough rye bread for sustenance, but there has always been a demand for barley bread as well. Almost every village has its own bread or flatbread, creatively utilizing grains, potatoes, other root vegetables, and berries.
Food varies with the seasons
The summer food fiesta begins in June with the long-awaited new potatoes and strawberries. The Suonenjoki strawberry is a real delicacy and is protected by the EU's geographical indication – comparable to champagne!
Since the growing season is short here in the north, the people of Savo make the most of the fresh summer berries: in addition to strawberries, blueberries, raspberries, cloudberries, and later in the fall, lingonberries and cranberries can be found in various desserts and pastries. Everyman’s rights allow free berry picking in nearby forests. Our relationship with nature is unique worldwide, and the wild nature offers a huge variety of mushrooms and wild herbs in addition to the berry assortment for the Savo dining table.
In the fall, the harvest, enriched by the midnight sun, is collected and preserved for the long winter. Although everything is now available fresh in stores, old preservation methods have shaped our food culture. Smoking was originally a preservation method; nowadays, we smoke everything from fish to potatoes for the delicious smoky flavor.
In winter, the food becomes heavier. On a frosty day, it is nice to warm up with hot blackcurrant juice and eat long-simmered stews from the oven. Berries also find their way to the table from jam cellars and freezers.
Surrounded by lakes
When viewed from a bird's-eye perspective, Northern Savonia appears to have more water than land; and in the uniquely clean lakes swim vendace, pike-perch, and countless other delicious freshwater fish. In the 16th century, pike was fished, dried, and transported from these lakes to the royal courts of Europe as a delicacy for fasting days.
When you ask a person from Kuopio about the most famous local food, you will likely get the answer “kalakukko” – a fish filled pie. It is an excellent invention – an edible canned food. Small fish and fatty pork belly are hidden inside a rye crust, the dough is carefully sealed, and the 'kukkos' are allowed to simmer for hours in the warmth of a baking oven. The result is a sterile but delicious fish filling, where the bones have disappeared due to the long cooking process. The outer crust serves as bread, and of course, a generous layer of butter is spread on it. In the annual Kalakukko Championships held in Kuopio, the 'kukkos' are ranked in order of excellence, and the competition is fierce! The 'kukkos' are a dish that evolves with the times and can be filled with potatoes, tofu, or blueberries according to taste preferences.
The strength of Northern Savonia lies in the diversity of its food production, which is largely based on the region's natural resources and traditions. The area cultivates a lot of grass and feed grains, which supports livestock farming, and Northern Savonia produces 14% of Finland's milk and beef. Beer lovers are pampered by several microbreweries, and Finland's oldest alcohol house, Lignell & Piispanen, produces the finest berry liqueurs and spirits with 170 years of experience. In Northern Savonia, food and drink are enjoyed in harmony with nature, and the pure flavors come from the nearby fields and waters.