Finlandia: Smażony renifer w maśle, kakao z likierem miętowym i chleb z dziurką

from foodtour.pl · host Kamil Nosel

Kuchnia fińska charakteryzuje się prostotą zarówno w doborze składników jak i ich przygotowaniu. Za tę prostotę odpowiedzialny jest surowy klimat, powszechna bieda oraz pragmatyzm samych Finów. Oczywiście współczesna kuchnia fińska wykorzystuje tradycyjne produkty, ale w zdecydowanie inny sposób – łączy znane smaki z nowymi technikami. Można się o tym łatwo przekonać w licznych helsińskich restauracjach.Smaki Finlandii zdradza nam Aleksandra Michta-Juntunen, która od czternastu lat mieszka w Helsinkach. Absolwentka politologii oraz zarządzania z językami obcymi. Zawodowo zajmuje się szkoleniami i projektami mającymi na celu rozwój edukacji zawodowej w Finlandii. Od sześciu lat pisze o kuchni fińskiej na blogu Fińskie smaki. Autorka książki Finlandia. Sisu, sauna i salmiakki, 2019, Wydawnictwo PoznańskieWspółautorka książki Codziennie jest piątek. Szczęście po nordycku, 2020, Wydawnictwo Pascal

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Finlandia: Smażony renifer w maśle, kakao z likierem miętowym i chleb z dziurką

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