Cuisine_of_the_Ionian_Islands

Cuisine of the Ionian Islands

Cuisine of the Ionian Islands

Culinary traditions

Cuisine of the Ionian islands or Heptanesean cuisine (Greek: Επτανησιακή κουζίνα) in Greece is the cuisine of the Ionian Islands region. It has more influences from Italian cuisine than can be found in any other part of Greece due to the long period of Venetian rule in the Ionian Islands.[1][2]

Cephalonia

Notable dishes include:

  • Andrakla (salad)
  • Pissara (salad)
  • Bourbourelia, mix of cereals and legumes
  • Kreatopita (meat pie)
  • Prentza, creamy cheese
  • Omeletta
  • Riganada
  • Sofigado, meat (lamb or veal) with vegetables
  • Tsigaridia, greens
  • Tsouknidopita

Corfu

Savoro
Bottles with Kumquat
Tzitzibira

Othonoi

Lefkada

  • Frygadeli, lamb meat
  • Riganada
  • Sofigado, meat (lamb or veal) with vegetables
  • Salami Lefkadas
  • Tsigaridia, greens
  • Galatopita (dessert)
  • Soumada, drink

Zakynthos

  • Boutridia, vegetables
  • Bourdeto (with meat instead of fish)
  • Sofigadoura, vegetables (optionally with meat)
  • Polpettes, meatballs
  • Sgatzeto, goat meat
  • Zante currant
  • Frigania (dessert)
  • Fritoura (dessert)
  • Rafiolia (dessert)

Common sweets, often found in the Ionian islands, are pasteli and mandolato.

  • Pissara salad (Kephalonia)
  • Andrakla salad (Kephalonia)
  • Tsouknidopita
  • Boiled asparagus (Sparagia)
  • Omeletta
  • Riganada
  • Tsigaridia
  • A mandolato
  • A type of pasteli
  • Different wines in Zakynthos
  • Starters on Corfu island, Messonghi village

See also

References

  1. [1]
    "Ionian Islands: Their unique local Products & Cuisine | Greece Travel Magazine".
  2. [2]
    "Local Specialties: The Gastronomic Delights of the Ionian Islands". 13 November 2018.

Sources


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