culture-tarra

Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental style cooking. Fish and meat play a prominent role in traditional Finnish dishes from the western part of the country, while the dishes from the eastern part, for example Karelia, have traditionally included various vegetables and mushrooms.

Finnish food often use whole meal products (rye, barley, oats) and berries (such as blueberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips and potatoes are common in traditional cooking.

During this tour you get to know more about Finnish cuisine not to forget also get to know the Finnish culture and the locals.

The delicious food is local. We also use a lot of organic products!

Period:
26.8.-2.9.2017
2.-9.9.2017, 4 bookings

In 2018 we’ll have a combination of Finnish Cuisine Tour and Wild Herbs tour!

2.-9.6.2018 Finnish Cuisine Tour with wild herbs!
25.8.-1.9.2018 Finnish Cuisine Tour with berries and mushrooms!

Also other times on request

Duration: 8 days/7 nights

Group size: 4-10 persons

Package price per person: 1200 €

Price solo: + 20 €/person/night

Price includes: Group transfers from/to airport (on arrival day at about 18 hours, on departure day from Pihlajapuu at about 9 hours, the flight 12.10), accommodation in double rooms in guesthouses, full board (breakfast, picnic lunch, dinner), sauna every evening, cuisine workshops, program,  guide, bicycles; biking from guesthouse to guesthouse (or by taxi)

Program:

1. day
Arrival in the evening at Puukarin Pysäkki. About 1,5 hours driving time from the airport. Getting to know the surroundings and participants. Sauna and dinner.

2. day
Cuisine workshop by Anni, the hostess of Puukari. Baking rye bread with Anni. Dark and fiber-rich ruisleipä, rye bread is a staple of the Finnish diet. Breads are made from grains like barley, oat, rye and wheat, or by mixing different grits and flours. For example, sihtileipä is made of a combination of rye and wheat.

3. day
After breakfast biking tour to next guesthouse with guide, 22 km. Along biking route there is a very nice small souvenir boutique. The hostess of Laitala, Henna bakes with you sweet buns called pulla, sweet, cardamom-flavored bread eaten with coffee or as dessert and cinnamon rolls (korvapuustit) – pulla made into a roll with cinnamon and sugar. Sauna by the river!

4. day
Today you shall bake a cake with Henna. In the afternoon a special peat sauna for your whole body! Dinner in the evening.

5. day
After breakfast biking tour to Männikkölä, 35 km. We visit the small town of Nurmes and the Karelian House Bomba. Also a possibility to do shopping. In the afternoon we bake Karelian pies with Ritva. Karelian pasty (karjalanpiirakka) is a traditional Finnish dish made from a thin rye crust with a filling of rice. Butter, often mixed with boiled egg (eggbutter or munavoi), is spread over the hot pastries before eating.

6. day
After breakfast we bake another type of Karelian pies. Today we also take the minibus and drive to Koli national park. In Koli we hike about 8 km and admire the Finnish national landscape from the top of the hill, 347 metres above sea level. Transfer by car, about one hour driving time to Koli.

7. day
After breakfast biking tour to Pihlajapuu with guide, 15 km. The afternoon is spent by picking up berries and mushrooms. We cook jam from the berries. In the evening smoke sauna at Minna’s. After the sauna, glow-fried salmon by the campfire.

8. day
Time to say hei, hei! Good-bye!