Cuisine of the Ionian Islands
Culinary tradition
From Wikipedia, the free encyclopedia
The Cuisine of the Ionian islands or Heptanesean cuisine (Greek: Επτανησιακή κουζίνα Venetian: Cusina de le Isole Ionie) is a type of Greek cuisine associated with 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
Corfu
- 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
Othonoi
- Bianco
- Bourdeto
- Patatopita ( Potato Pie )
- Pastitsada
- Poulenta
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.
