First of all we have to take into account that this country’s gastronomy is influenced by all its history and we’re going to make an introduction to it’s traditional food.

FOOD

If you want to know something about Finnish gastronomy, you have to know about Smörgasbord. This amazing food is a fusion of about a douzen of varieties of fish, mainly meat and charcuterie and salads too.

Another peculiar factof Finnish food is fishing. It has an enormous variety os fish all around its

coasts. We can find herring*, grayling*, whitefish* and burbot*.

The last fish is one of the most important because its roes* quantity is to small to import and they are a delicacy served with onion and with sour sauce all covered with finnish vodka.

Now let’s

start with desserts! Desserts in Finland are made to celebrate special ocassions as Christmas, Easter* and even the beggining of a season.

Our first desserts a Kulitsa, Pacha and Baba. The three desserts are ate at  Saint Week and they consist of cakes covered by chocolate filled with cream.

At the beggining of May, at carnival, Finnish wine is drunk with a small bun similar to fritter* called Tippaleipä .

Drinks

Finnish driks are made according to their geographical location so these drinks are going to be quite hot or or with a very high percent of alcohol. We ca talk about hot coffee, hot beer but the most representative drinks of this caountry are undoubtable Sima, Glögi and Finnish Vodka.

Glögi is just hot red wine with spices like cinnamon and sugar and almonds* ans raisins* can be added too.

Sima: this drink has no alcohol and it’s really delicious. It is only made by water, lemon peels, sugar and yeast* boiled all together. This drink is manly drunk at Christmas.

At last Finnish

Vodka: this vodka is made with the best water possible, glacier water and with the best ingredients.

Hyvää Ruokahalua!!

Vocabulary:

herring*: Arenque

grayling*: Tímalo

whitefish*: Pescado blanco

burbot*: Lota

almond*: Almendra

raisins*: Pasas

yeast*:Levadura

Fritter: Churro

References:

 

 

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