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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]
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
- Bianco, fish dish
-
Bourdeto, fish dish
-
Bourou-bourou, pasta soup
- Corfú, yellow cheese
- Niokos, type of
orzo (pasta)
-
Pastitsio, baked pasta
-
Pastitsada
-
Poulenta (Polenta)
-
Savoro
-
Sofrito
- Salado, local
salami
-
Tsigareli
-
Noumboulo, pork tenderloin
- Polpettes, meatballs
-
Fogatsa, type of bread (similar to
Tsoureki)
- Colombina (type of tsoureki)
- Bianceta (dessert)
- Bolsevikos, dessert
-
Mandola (dessert)
-
Ginger beer (Tzitzibira)
-
Kumquat drink
- Frygadeli, lamb meat
-
Riganada
- Sofigado, meat (lamb or veal) with vegetables
- Salami Lefkadas
-
Tsigaridia, greens
- Galatopita (dessert)
-
Soumada, drink
- 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.
Gallery
-
Pissara salad (Kephalonia)
-
Andrakla salad (Kephalonia)
-
Tsouknidopita
-
Boiled
asparagus (
Sparagia)
-
Omeletta
-
Riganada
-
Tsigaridia
-
-
-
Different wines in Zakynthos
-
Starters on Corfu island,
Messonghi village
See also
References
Sources
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History | |
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Ingredients | |
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Breads | |
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Salads & Dips | |
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Appetizers & Coldcuts | |
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Cheeses | |
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Dishes | |
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Desserts | |
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Wines | |
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Drinks | |
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Varieties | |
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Regions | |
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Staples | |
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Shared | |
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Exemplars | |
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