Karelian Cuisine workshop – Culinary week in North Karelia
Welcome to a week of delightful culinary adventures during our Karelia à la Carte Week, where every dish tells a story of rich heritage and authentic flavours. Get inspired by the tips and recipes from Majatalo Pihlajapuu's very own cookbook and master the art of preparing traditional Finnish and Karelian delicacies using fresh, local ingredients. During the workshop, you’ll get hands-on experience preparing and tasting Karelian classics like pies, sultsinas, and pastries made with locally sourced ingredients – all while hearing the fascinating stories behind these traditions.
- The guesthouse's cuisine and expertise has been awarded as the best food tourism product in Finland -
This delightful experience is perfect for:
- Food lovers eager to learn new skills and savor truly local delicacies.
- Families and friends looking for fun, interactive activities to enjoy together.
- Travel groups and teams seeking an authentic taste of North Karelia’s culinary heritage.
- Culinary enthusiasts who appreciate handcrafted treats and high-quality ingredients.
Valid:
03.-10.05.2025
10.-17.05.2025
04.-11.10.2025
11.-18.10.2025
Group size: 4 - 12
Price: 1750€/Person
The price includes accommodation and full board at the guesthouse, workshops, guide services, sauna every evening, local transfers, group transfer from/to airport or from/to nearest railway station.
Day 1
Arrival at the Guesthouse Pihlajapuu. Welcoming event and dinner. The workshop already starts by making the rye bread dough.
“Finnish rye bread, or ruisleipä, stands as a proud emblem of Finland's rich culinary heritage. This hearty staple of the Finnish diet is much more than just bread; it's a symbol of resilience, a testament to the nation's connection with its land, and a central piece of its food culture. But what makes Finnish rye bread so distinct and revered, both within its homeland and by bread enthusiasts around the world? Let's delve into the unique taste, texture, and traditions that set Finnish rye bread apart.”
Day 2
Baking the rye bread after the breakfast.
In the afternoon beverages workshop.During this workshop we learn how to make the traditional Finnish rye malt beer. “Kalja is a non-alcoholic or very mild malt drink. Kalja is usually sweet and dark and is used as a food drink. Because of its mildness, it is not counted as an actual alcoholic drink. Finnish kotikalja is usually made from rye or even barley malt”
Beverages of tree leaves
Louhisaari's drink is a famous summer drink of the Mannerheim family, which has been produced since the 19th century. The traditional drink is made with yeast but there are also adaptations to do the similar drink with citric acid or tartaric acid.
Our guesthouse Pihlajapuu is called Rowantree in English. That is why our house´s title drink is made from rowan tree leaves. This beverage is a refreshing vitamin bomb.
In the late afternoon a short walking tour in the surrounding, 6-12 km according to weather conditions, desire and mood.
Day 3
Sweet pastries workshop. We bake buns and cakes.
“The pulla, Finnish Sweet Cardamom bun is a basic element of Finnish cuisine and essential part of any coffee table in Finland.
Pulla is a loved and traditional part of coffee breaks in Finland.
Sweet pulla is not bread, even though there are similarities to yeast dough.”
In the afternoon we continue by baking thin seed crisps and buns.
“A bun is a small, usually oblong or round bread. The size and appearance of the bun may vary depending on the method of preparation. In the beginning, the rolls were baked from wheat flour, but later any flour suitable for bread or the bread roll flour intended for the skewers have been used. You can also mix grated carrots or seeds into the bun dough.”
Canoeing just before taking the sauna.
Day 4
Visiting the town of Nurmes. Getting to know local grocery stores and Finnish foods.
Coffee break at the local bakery café.
Day 5
Karelian pie workshop
After breakfast we bake the traditional Karelian pasties and in the afternoon, we get to know other special type of pasties like vatruska, sultsina, supikas and pyörö!
“Karelian pie is a traditional pastry from the Karelian region, in which there is rice porridge, barley groats, mashed potatoes or vegetables inside a thin unleavened corn husk.
Karelian pasties have had traditional speciality guaranteed (TSG) status in Europe since 2003. This means that any producer not following the traditional recipe cannot call them karjalanpiirakka and instead, will have to call them riisipiirakka 'rice pasties', perunapiirakka 'potato pasties', etc., depending on the filling.”
Day 6
Marmelade and jam day. We can also prepare herb pesto, black currant leaves beverage and different kind of chutneys and relish depending on the time of the year.
Day 7
A hiking tour in the nature preserve area of Raesärkät. Grilling Finnish sausages by the campfire.
In the evening there is a traditional smoke sauna with campfire dinner at Minna’s.
Day 8
Hei, hei.
Info:
- To all our tours belong also some activities like hiking and canoeing.
- Travel insurance: Travel insurance is highly recommended for overseas travel. A comprehensive plan should include coverage for trip interruption, delay and cancellation, medical expenses, emergency medical transportation, loss and damage to baggage.
- We reserve all the rights to change the order of the activities if necessary due to weather or other conditions.
Tags: #Cuisine workshop #Karelian cuisine #North Karelia #Sustainable Travel Finland #Culinary week #Cuisine Workshop #TasteTradition #FoodTravel #HandmadeDelights #Culinary Adventure #Authentic Flavors #Cooking Together #Cuisine #ÄksytÄmmät
