Kuhmolaista ja Kainuulaista perinneruokaa ja perinneleivoksia nuotion äärellä

Traditional Food: Rönttönen

Kuhmo has a rich tradition of baking breads and kukko pies. The traditional dish rönttönen received EU name protection in 2008. Rönttöset are small pies made with a rye crust and filled with a savory blend of mashed potato and lingonberries.

Kukko pies in Kuhmo have been made with a variety of fillings, including fish, turnip, and potato. Traditionally, the local kalakukko (fish pie) has an open crust. Fish has long been an important summer food in the region. When men returned from fishing, the women would ask, “Did you bring something to go with the potatoes?”

In Kuhmo, traditional fish soup is made by boiling fish in water and thickening the broth with rye flour. Meat dishes have been especially important in winter. In the autumn, animals were traditionally slaughtered and some of the meat smoked in a hot sauna.

For dessert or with coffee, people made juustoleipä, a traditional cheese bread also known elsewhere in Finland as leipäjuusto (Finnish squeaky cheese).

Kuhmolainen perinneruoka ja perinneleivokset nuotiolla
Kuhmolainen perinneruoka ja perinneleivokset nuotiolla

The Flavors of Kainuu

The Flavors of Kainuu – A Culinary Heritage Rooted in Nature

For hundreds, if not thousands, of years, the food culture of Kainuu has drawn richness from its pure waters, vast hunting grounds, and the bounty of wild plants. Game delicacies such as roasted elk, fish, berries, and mushrooms have long held a central place on the Kainuu table alongside products from traditional farming.

Kainuu’s location along the historic Viena waterway, at the cultural crossroads of Savo and Ostrobothnia, has left its mark on the region’s food traditions. Its unique culinary identity is the result of diverse cultural influences blending over time.

Bread, in all its forms, stands at the very heart of Kainuu’s food culture – a source of pride and sustenance. Among the most treasured and exotic regional specialties are marjarönttönen (berry-filled rye pastries), teos pies, and open-faced kukko pies. These traditional dishes offer a true taste of Kainuu’s heritage, shaped by nature and history.