Lunch Often it includes rye bread with different toppings such as liver pâté, herring, and cheese. Smørrebrød is a Danish lunch delicacy that is often used for business meetings or special events. In Finland, lunch is a full hot meal, served as one course, sometimes with small salads and desserts. Dishes are diverse, ranging from meat or fish courses to soups that are heavy enough to constitute a meal. In France, the midday meal is taken between noon and 2:00pm. In Germany lunch is the main meal of the day. It is traditionally a substantial hot meal, sometimes with additional courses
Nordic bread culture grain in Finland and many oat bread types are available, although they are not as popular as rye breads. The most common bread types in Finland are bread rolls or buns, “sämpylä” or flat soft bread pieces. The potato, although a late introduction to Finland in the early 19th century, features heavily in food culture and has found its way into many kinds of bread. Dough made with potato is usually very soft and the bread will be moister and fluffier than plain wheat or oat bread. This bread is widely used, particularly in northern Finland and Lapland. “Ruisnappi“ –