Culinary culture of Kainuu
For hundreds, if not thousands, of years, Kainuu’s food culture has relied on the clean waters, and vast game lands, in addition to the natural plants that are used to supplement the daily dinner table. Game delicacies such as venison roast, fish dishes, berries, and mushrooms have always been part of Kainuu’s cuisine, alongside farm products.
The location of Kainuu along the historic Viena Karelian water route, on the peripheries of the regional cultures of Savo and Ostrobothnia, has had an impact on the region’s food culture. Its distinctive features have been formed by cultural influences from many directions. Bread of various kinds is the basis of Kainuu’s food culture and its flagship. Rönttönen pies, savoury rye pies, and open kukko pies are among the most sought after and exotic delicacies.