Finnish cuisine uses local raw materials: fish, game, milk, potatoes, meat, berries, berries, wild mushrooms.
The Finns are very fond of thick soups, among the most delicious we find pea, salmon and reindeer soups.
Fish is essential for the local population: lohi (salmon), silli (smoked herring), rautu (arctic char) and other local fish, often accompanied by potatoes and dill.
Reindeer meat is a must when visiting northern Finland.
Traditional bread is called reikäleipa, a loaf of donut-shaped rye, flat and firm; often used as an accompaniment to soups.
The Finnish desserts are delicious: the korvapuusti, a kind of cinnamon brioche, which has been stuffed with berries, very often with blueberries, cranberries or camemoro.
A summer culinary tradition is the outdoor barbecue where you eat grillimakkara, a flame-cooked würstel, filled with mustard and accompanied by beer.
The main characteristic of Finland is salmiakki, the salty licorice, with which they make candies or dress popcorn.
As for drinks, coffee and beer are very popular.
Alcoholic beverages higher than 4.8% are sold only to Alko, while lightly alcoholic beer and cider can be found in supermarkets but only until 9 pm.