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Cuisine of the Ionian Islands

Summary

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 edit

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 edit

 
Savoro
 
Bottles with Kumquat
 
Tzitzibira

Othonoi edit

Lefkada edit

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

Zakynthos edit

  • 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 edit

  •  
    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 edit

References edit

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

Sources edit

  • Γεύσεις Ιονίων νήσων