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    title: 'Local cuisine in Greece | Magazino | Discover Greece'
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    description: "\_\n\nThe rural and urban cooking of each region is a small but important piece of the puzzle called\_Greek cuisine. Until fairly recently, most tourists knew of only a small number of standard dishes – moussaka, tzatziki, Greek salad, stuffed vine leaves, baklava – without realising that each corner of this incredibly varied country has its own specialities."
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    value: "<p>&nbsp;</p>\r\n\r\n<p>The rural and urban cooking of each region is a small but important piece of the puzzle called&nbsp;<a href=\"https://www.discovergreece.com/en/gastronomy\">Greek cuisine</a>. Until fairly recently, most tourists knew of only a small number of standard dishes – moussaka, tzatziki, Greek salad, stuffed vine leaves, baklava – without realising that each corner of this incredibly varied country has its own specialities.</p>\r\n\r\n<p>The local larder and recipes are a product of the landscape, its fertility, crops, pastures, proximity to the sea, connections with other cultures – <em>Italians, Anatolians, Slavs</em> to name a few – and so much more.</p>\r\n\r\n<blockquote>\r\n<p>But some threads connect them all: they obey the seasons and they are bursting with genuine tastes.</p>\r\n</blockquote>\r\n\r\n<h3><strong>Culinary Influences in Greek Cuisine</strong></h3>\r\n\r\n<p>Greek cuisine is a <strong>mosaic of flavours</strong> that tells the story of Greece’s rich cultural and culinary history. While <strong>herbs</strong> – thyme, oregano, basil, mint – are used extensively in Greek cooking, the presence of <strong>spices</strong> is part of the Byzantine heritage and a testimony to the great influx of Greeks from Asia Minor. To them we owe such popular dishes as <strong>moussaka</strong>, <strong>imam baildi</strong> (stuffed eggplant), all the syprupy fyllo pastries in the <strong>baklava</strong> family, <strong>meats</strong> seasoned with cumin, and many many more.<br />\r\n<br />\r\nIn the local cuisine of the north, you may even come across emblematic dishes from the <em>Pontus</em> – brought by Greeks from the Caucasus – such as <strong>piroshki</strong>, a <strong>warming soup</strong> (sorbas) of bulgur and yogurt, and little pies called <strong>pisia</strong> filled with anything you can imagine. Pontic cooking is a celebration of a lost homeland, and so is the food of the refugees from Smyrna (now Izmir), who fled in a hurry in 1922 with only the clothes on their backs and their music and their recipes in their hearts.</p>\r\n\r\n<p>With their arrival in Greece, followed later by many Greeks from Constantinople, the country inherited a vast repertoire of recipes from a culture that was more sophisticated than the mainland’s, with new seasonings, spices and preparations. Carefully kneaded <strong>meatballs</strong> (keftedes), cumin-scented <strong>soutzoukakia</strong> (meatballs with tomato sauce), <strong>atzem pilaf</strong> (lamb with rice and a multitude of other rice dishes) and <strong>dolmadakia</strong> (stuffed vineleaves and a whole range of stuffed leaves and vegetables) are a mere sample.</p>\r\n\r\n<p><img alt=\"Dolmadakia\" data-entity-type=\"file\" data-entity-uuid=\"c525c9ce-6c3c-4895-8c81-8ccb99c41e7d\" src=\"/sites/default/files/inline-images/sh_180978944_Stuffed_Grape_Leaves_%20Dolma_Turkish_and_Greek_Cuisine.jpg\" /></p>\r\n\r\n<p>By now, these treats have been absorbed into the mainstream cuisine, but you’ll find them especially in tavernas in places where the refugees first moved, in the Athenian neighbourhoods of Palio Faliro, Nea Smyrni, Nea Ionia and, of course, in Thessaloniki, that great melting <strong>pot of cultures</strong>. There, in addition to foods from <em>Asia Minor</em>, you’ll find <em>Sephardic</em> <em>Jewish dishes</em>, specialities from the <em>Balkans</em> and plenty of marvellous seafood, such as pilaf with ultra-fresh mussels, shrimps in tomato sauce and scores of little dishes which all go down a treat with a little&nbsp;<a href=\"https://www.discovergreece.com/en/gastronomy/local-drinks\">ouzo and friendly company</a>.</p>\r\n\r\n<h3><strong>Local Cuisine: Macedonia</strong></h3>\r\n\r\n<p>The whole region of Macedonia is a bountiful garden. Vast orchards with trees weighed down with <em>Edessa</em> <strong>cherries, peaches, apricots </strong>and <strong>apples</strong>; fields purple with Kozani’s <strong>saffron crocus</strong>; vine-covered hillsides around <em>Naoussa</em> and <em>Drama</em>, producing divine red and white wines. Then there’s <em>Grevena’s</em> magic mushrooms, <em>Florina’s </em>flaming red, sweet peppers, and the delicious beans and pulses of <em>Kastoria</em> and <em>Prespes</em>, where the bean fields extend alongside the magnificent lakes.</p>\r\n\r\n<p>In the north, you’ll find game raised on special farms, excellent sausages and preserved meats like <strong>pastourma</strong>, hearty <strong>soups</strong> and <strong>stews</strong> that are perfectly complemented by the local <strong>red wine</strong> – xinomavro – which rates among the best in the world. In summer, on the rugged&nbsp;<a href=\"https://www.discovergreece.com/en/mainland/macedonia/halkidiki\">shores of Halkidiki</a>, where the pine woods reach the water’s edge, you’ll succumb to the irresistible riches of the sea, freshly-caught fish and shellfish prepared to perfection whether at your luxury hotel or at the humble taverna on the beach.<img alt=\"Tomato and Bean soup \" data-entity-type=\"file\" data-entity-uuid=\"12a33f83-9eee-4157-987f-469474061894\" src=\"/sites/default/files/inline-images/sh_161144504_Tomato%20soup%20with%20white%20beans.jpg\" /></p>\r\n\r\n<h3><strong>Local Cuisine: Ionian</strong>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</h3>\r\n\r\n<p>In the&nbsp;<a href=\"https://www.discovergreece.com/en/greek-islands/ionian\">Ionian</a>, you’ll find many culinary influences from the 400 years of Venetian occupation. <em>Corfu</em> is famous for dishes like&nbsp;<strong>pastitsada, beef or cockerel stewed with pasta</strong>, tomatoes and a touch of spice – hot paprika – not found in the rest of the islands. But thick tomato sauces, redolent of the sun and enriched by garlic and herbs, are common to all of them.</p>\r\n\r\n<p><strong>Peppery ladotyri</strong> cheese and <strong>nougat</strong> from <em>Zakynthos</em>, <strong>lentils</strong> and <strong>salami</strong> from <em>Lefkas</em> make good souvenirs that will fuel memories of your Ionian holiday. While there, keep your glass filled with <em>Kefalonia’s</em> dry white Robola and smooth Verdea on Zakynthos.</p>\r\n\r\n<h3><strong>Local Cuisine: Aegean</strong></h3>\r\n\r\n<p><br />\r\nThe amazing delicacies that come out of the <em>Cyclades</em> belie their dry appearance. Many of them support small cheese producers, whose gravieras and fresh cheeses rarely travel beyond their shores. They are also famed for their wonderful <strong>sausages</strong> and preserved meats, <strong>sundried tomatoes</strong>, <strong>capers</strong> and <strong>almond-paste</strong> confectionery, not to mention that the <strong>octopuses</strong> hung out to soften in the sun make a spectacularly idiosyncratic island scene.</p>\r\n\r\n<p>Try some charcoal grilled, with a bowl of pungent kopanisti cheese, some fava (mashed yellow chick peas), tomato or courgette fritters and mild summer greens and you won’t want anything more; especially if you have a bottle of&nbsp;<a href=\"https://www.discovergreece.com/en/greek-islands/cyclades/santorini\">Santorini</a>’s white assyrtiko or red mavrotragano to hand.</p>\r\n\r\n<p>And most of all&nbsp;<a href=\"https://www.discovergreece.com/en/greek-islands/crete\">Crete</a>, the island that gave the world one of its healthiest – and most delicious – ways of eating. Wild greens in abundance, the best olive oil, fresh fish and heavenly cheeses. As soon as you land, you’ll smell the herbs growing on its hillsides – oregano, thyme, rosemary and dittany – blended with the salty air from both the Libyan and Aegean sea. Just the appetiser for what you are about to discover on your culinary odyssey.&nbsp;&nbsp;<img alt=\"Traditional Greek flavors in Santorini\" data-entity-type=\"file\" data-entity-uuid=\"7162065d-591b-48a0-b336-634237192071\" src=\"/sites/default/files/inline-images/shutterstock_143490874_Traditional%20Greek%20food%20on%20the%20shop%20bench%20in%20Santorini_0.jpg\" /></p>\r\n\r\n<h3><strong>Local Cuisine: Epirus, Thessaly, Peloponnese</strong></h3>\r\n\r\n<p><br />\r\nHeading north to&nbsp;<a href=\"https://www.discovergreece.com/en/mainland/thessaly-sporades\">Thessaly</a>, you’ll discover the secrets of its local cuisine, those of the plain, the breadbasket of Greece, and those of the herdsmen, who put their flocks out to pasture on the mountains that encircle it – producing exceptional meats and cheeses. Organic vegetables are in abundance, the charcuterie from small farms is always of the highest quality and, for those with a sweet tooth, there is sticky halva from Farsala.</p>\r\n\r\n<p>This is the home of potent tsipouro, drunk by the thimbleful on every and any occasion. To the west, mountainous <em>Epirus</em> boasts no industries but has a rich gastronomic tradition pared down to the essentials. Take its pies, for example; perfected by nomadic shepherds or farmers, these pies exemplify rural cuisine at its finest. The ingredients are rudimentary: wheat and/or corn flour mixed with a drop of oil bartered from the lowlanders or butter from their own flocks, combined with a handful of wild greens plucked from their doorstep and a smidgen of cheese.</p>\r\n\r\n<p>But try one piping hot from the wood-burning oven and you’ll remember it forever. A pie like this is a meal in itself, a single concentrated portion of <strong>Mediterranean mountain goodness.</strong></p>\r\n\r\n<p>Hop down to the&nbsp;<a href=\"https://www.discovergreece.com/en/mainland/peloponnese\">Peloponnese</a>, the land of the olive and the citrus. The endless orange groves of <em>Laconia</em>, the <em>Argolid</em> near <em>Epidaurus</em> and <em>Mycenae</em> and proud <em>Mani</em>, where they add oranges to their sausages and lemons to their tomato stews. The Argolid also produces the best <strong>artichokes</strong>, while Leonidion hosts an <strong>aubergine festival</strong> each summer.</p>\r\n"
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    processed: "<p>\_</p>\n\n<p>The rural and urban cooking of each region is a small but important piece of the puzzle called\_<a href=\"https://www.discovergreece.com/en/gastronomy\">Greek cuisine</a>. Until fairly recently, most tourists knew of only a small number of standard dishes – moussaka, tzatziki, Greek salad, stuffed vine leaves, baklava – without realising that each corner of this incredibly varied country has its own specialities.</p>\n\n<p>The local larder and recipes are a product of the landscape, its fertility, crops, pastures, proximity to the sea, connections with other cultures – <em>Italians, Anatolians, Slavs</em> to name a few – and so much more.</p>\n\n<blockquote>\n<p>But some threads connect them all: they obey the seasons and they are bursting with genuine tastes.</p>\n</blockquote>\n\n<h3><strong>Culinary Influences in Greek Cuisine</strong></h3>\n\n<p>Greek cuisine is a <strong>mosaic of flavours</strong> that tells the story of Greece’s rich cultural and culinary history. While <strong>herbs</strong> – thyme, oregano, basil, mint – are used extensively in Greek cooking, the presence of <strong>spices</strong> is part of the Byzantine heritage and a testimony to the great influx of Greeks from Asia Minor. To them we owe such popular dishes as <strong>moussaka</strong>, <strong>imam baildi</strong> (stuffed eggplant), all the syprupy fyllo pastries in the <strong>baklava</strong> family, <strong>meats</strong> seasoned with cumin, and many many more.<br />\n<br />\nIn the local cuisine of the north, you may even come across emblematic dishes from the <em>Pontus</em> – brought by Greeks from the Caucasus – such as <strong>piroshki</strong>, a <strong>warming soup</strong> (sorbas) of bulgur and yogurt, and little pies called <strong>pisia</strong> filled with anything you can imagine. Pontic cooking is a celebration of a lost homeland, and so is the food of the refugees from Smyrna (now Izmir), who fled in a hurry in 1922 with only the clothes on their backs and their music and their recipes in their hearts.</p>\n\n<p>With their arrival in Greece, followed later by many Greeks from Constantinople, the country inherited a vast repertoire of recipes from a culture that was more sophisticated than the mainland’s, with new seasonings, spices and preparations. Carefully kneaded <strong>meatballs</strong> (keftedes), cumin-scented <strong>soutzoukakia</strong> (meatballs with tomato sauce), <strong>atzem pilaf</strong> (lamb with rice and a multitude of other rice dishes) and <strong>dolmadakia</strong> (stuffed vineleaves and a whole range of stuffed leaves and vegetables) are a mere sample.</p>\n\n<p><img alt=\"Dolmadakia\" data-entity-type=\"file\" data-entity-uuid=\"c525c9ce-6c3c-4895-8c81-8ccb99c41e7d\" src=\"/sites/default/files/inline-images/sh_180978944_Stuffed_Grape_Leaves_%20Dolma_Turkish_and_Greek_Cuisine.jpg\" /></p>\n\n<p>By now, these treats have been absorbed into the mainstream cuisine, but you’ll find them especially in tavernas in places where the refugees first moved, in the Athenian neighbourhoods of Palio Faliro, Nea Smyrni, Nea Ionia and, of course, in Thessaloniki, that great melting <strong>pot of cultures</strong>. There, in addition to foods from <em>Asia Minor</em>, you’ll find <em>Sephardic</em> <em>Jewish dishes</em>, specialities from the <em>Balkans</em> and plenty of marvellous seafood, such as pilaf with ultra-fresh mussels, shrimps in tomato sauce and scores of little dishes which all go down a treat with a little\_<a href=\"https://www.discovergreece.com/en/gastronomy/local-drinks\">ouzo and friendly company</a>.</p>\n\n<h3><strong>Local Cuisine: Macedonia</strong></h3>\n\n<p>The whole region of Macedonia is a bountiful garden. Vast orchards with trees weighed down with <em>Edessa</em> <strong>cherries, peaches, apricots </strong>and <strong>apples</strong>; fields purple with Kozani’s <strong>saffron crocus</strong>; vine-covered hillsides around <em>Naoussa</em> and <em>Drama</em>, producing divine red and white wines. Then there’s <em>Grevena’s</em> magic mushrooms, <em>Florina’s </em>flaming red, sweet peppers, and the delicious beans and pulses of <em>Kastoria</em> and <em>Prespes</em>, where the bean fields extend alongside the magnificent lakes.</p>\n\n<p>In the north, you’ll find game raised on special farms, excellent sausages and preserved meats like <strong>pastourma</strong>, hearty <strong>soups</strong> and <strong>stews</strong> that are perfectly complemented by the local <strong>red wine</strong> – xinomavro – which rates among the best in the world. In summer, on the rugged\_<a href=\"https://www.discovergreece.com/en/mainland/macedonia/halkidiki\">shores of Halkidiki</a>, where the pine woods reach the water’s edge, you’ll succumb to the irresistible riches of the sea, freshly-caught fish and shellfish prepared to perfection whether at your luxury hotel or at the humble taverna on the beach.<img alt=\"Tomato and Bean soup \" data-entity-type=\"file\" data-entity-uuid=\"12a33f83-9eee-4157-987f-469474061894\" src=\"/sites/default/files/inline-images/sh_161144504_Tomato%20soup%20with%20white%20beans.jpg\" /></p>\n\n<h3><strong>Local Cuisine: Ionian</strong>\_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_ \_</h3>\n\n<p>In the\_<a href=\"https://www.discovergreece.com/en/greek-islands/ionian\">Ionian</a>, you’ll find many culinary influences from the 400 years of Venetian occupation. <em>Corfu</em> is famous for dishes like\_<strong>pastitsada, beef or cockerel stewed with pasta</strong>, tomatoes and a touch of spice – hot paprika – not found in the rest of the islands. But thick tomato sauces, redolent of the sun and enriched by garlic and herbs, are common to all of them.</p>\n\n<p><strong>Peppery ladotyri</strong> cheese and <strong>nougat</strong> from <em>Zakynthos</em>, <strong>lentils</strong> and <strong>salami</strong> from <em>Lefkas</em> make good souvenirs that will fuel memories of your Ionian holiday. While there, keep your glass filled with <em>Kefalonia’s</em> dry white Robola and smooth Verdea on Zakynthos.</p>\n\n<h3><strong>Local Cuisine: Aegean</strong></h3>\n\n<p><br />\nThe amazing delicacies that come out of the <em>Cyclades</em> belie their dry appearance. Many of them support small cheese producers, whose gravieras and fresh cheeses rarely travel beyond their shores. They are also famed for their wonderful <strong>sausages</strong> and preserved meats, <strong>sundried tomatoes</strong>, <strong>capers</strong> and <strong>almond-paste</strong> confectionery, not to mention that the <strong>octopuses</strong> hung out to soften in the sun make a spectacularly idiosyncratic island scene.</p>\n\n<p>Try some charcoal grilled, with a bowl of pungent kopanisti cheese, some fava (mashed yellow chick peas), tomato or courgette fritters and mild summer greens and you won’t want anything more; especially if you have a bottle of\_<a href=\"https://www.discovergreece.com/en/greek-islands/cyclades/santorini\">Santorini</a>’s white assyrtiko or red mavrotragano to hand.</p>\n\n<p>And most of all\_<a href=\"https://www.discovergreece.com/en/greek-islands/crete\">Crete</a>, the island that gave the world one of its healthiest – and most delicious – ways of eating. Wild greens in abundance, the best olive oil, fresh fish and heavenly cheeses. As soon as you land, you’ll smell the herbs growing on its hillsides – oregano, thyme, rosemary and dittany – blended with the salty air from both the Libyan and Aegean sea. Just the appetiser for what you are about to discover on your culinary odyssey.\_\_<img alt=\"Traditional Greek flavors in Santorini\" data-entity-type=\"file\" data-entity-uuid=\"7162065d-591b-48a0-b336-634237192071\" src=\"/sites/default/files/inline-images/shutterstock_143490874_Traditional%20Greek%20food%20on%20the%20shop%20bench%20in%20Santorini_0.jpg\" /></p>\n\n<h3><strong>Local Cuisine: Epirus, Thessaly, Peloponnese</strong></h3>\n\n<p><br />\nHeading north to\_<a href=\"https://www.discovergreece.com/en/mainland/thessaly-sporades\">Thessaly</a>, you’ll discover the secrets of its local cuisine, those of the plain, the breadbasket of Greece, and those of the herdsmen, who put their flocks out to pasture on the mountains that encircle it – producing exceptional meats and cheeses. Organic vegetables are in abundance, the charcuterie from small farms is always of the highest quality and, for those with a sweet tooth, there is sticky halva from Farsala.</p>\n\n<p>This is the home of potent tsipouro, drunk by the thimbleful on every and any occasion. To the west, mountainous <em>Epirus</em> boasts no industries but has a rich gastronomic tradition pared down to the essentials. Take its pies, for example; perfected by nomadic shepherds or farmers, these pies exemplify rural cuisine at its finest. The ingredients are rudimentary: wheat and/or corn flour mixed with a drop of oil bartered from the lowlanders or butter from their own flocks, combined with a handful of wild greens plucked from their doorstep and a smidgen of cheese.</p>\n\n<p>But try one piping hot from the wood-burning oven and you’ll remember it forever. A pie like this is a meal in itself, a single concentrated portion of <strong>Mediterranean mountain goodness.</strong></p>\n\n<p>Hop down to the\_<a href=\"https://www.discovergreece.com/en/mainland/peloponnese\">Peloponnese</a>, the land of the olive and the citrus. The endless orange groves of <em>Laconia</em>, the <em>Argolid</em> near <em>Epidaurus</em> and <em>Mycenae</em> and proud <em>Mani</em>, where they add oranges to their sausages and lemons to their tomato stews. The Argolid also produces the best <strong>artichokes</strong>, while Leonidion hosts an <strong>aubergine festival</strong> each summer.</p>\n"
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