Peloponnese Greece

The Peloponnese peninsula in southern Greece is renowned for its rich history, breathtaking landscapes, and vibrant culture But one aspect of this region that often goes unnoticed is its unique culinary culture and cuisine From the freshest seafood to the most succulent meats, the Peloponnese offers a diverse range of flavours and ingredients that are sure to tantalise your taste buds

The Peloponnese is a land of contrasts, with mountains and valleys, rocky coastlines and sandy beaches, and fertile plains The diverse landscape has shaped the regions culinary traditions, with each area offering its own distinct flavours and specialties The region is also blessed with a mild Mediterranean climate that allows for a year-round supply of fresh produce and seafood

One of the most distinctive features of the Peloponnese cuisine is its emphasis on locally-sourced, seasonal ingredients From the wild herbs and greens that grow on the hillsides to the fresh catch of the day, Peloponnese cuisine is all about showcasing the natural bounty of the region Locally-produced olive oil, honey, and wine are also staples of the Peloponnese kitchen

Seafood is a particular specialty, with the Aegean and Ionian seas providing a bounty of fresh fish and shellfish The famous octopus of the region is typically grilled or stewed with tomatoes, onions, and herbs, while red mullet is often fried or grilled and served with lemon and olive oil Other seafood specialties include sardines marinated in vinegar and stuffed squid with rice and herbs

Meat also features prominently in Peloponnese cuisine, with lamb, pork, and goat being popular choices Slow-cooked lamb is a particular specialty, often flavoured with garlic, rosemary, and lemon Pork is typically roasted and served with a variety of sides, while goat is often stewed with vegetables and herbs The region is also known for its charcuterie, with cured meats such as soutzouki and pastourma being popular choices

One of the most iconic dishes of the Peloponnese is the famous kokoretsi, a dish made from lamb or goat offal wrapped in intestines and roasted over an open fire This dish is a true test of culinary skill, with the intestines needing to be cleaned thoroughly and wrapped tightly to ensure a succulent and flavorful result Kokoretsi is typically served during festive occasions such as Easter and is a beloved tradition throughout the region

Vegetables and legumes also feature prominently in Peloponnese cuisine, with fresh greens such as horta (wild greens), vlita (amaranth), and stamnagathi (chicory) being staples of the local diet Beans and lentils are also popular, often served in hearty soups or stews with vegetables and herbs

Cheese is another important component of Peloponnese cuisine, with feta being a ubiquitous choice Other regional cheeses include the tangy kefalotyri the creamy manouri and the pungent kasseri Cheese is often served as a meze (appetizer) alongside olives, bread, and other snacks

No discussion of Peloponnese cuisine would be complete without mentioning the region ’ s famous desserts

Renowned for its honey, which is used in a variety of sweet treats such as baklava, kataifi, and melomakarona Other popular desserts include loukoumades (fried doughnuts), halva (a sweet made from tahini and sugar), and revani (a semolina cake soaked in syrup)

Roasted Pork - Piglet :

Ingredients

4 kg pork with skin

2 kg of Naxos potatoes

Coarse salt

Oregano

3/4 glass of oil

3 large lemons

Pepper

Method

Peel the potatoes and cut them into quinces Add coarse salt, a little pepper, oregano, the juice of 3 large juicy lemons and the oil Wash the meat Place it in the baking pan with the skin facing down and add salt, oregano and pepper Turn it over and wipe the skin with paper towels Then rub the skin with coarse salt to make it crispy with thick blisters Place the potatoes in the baking pan around the meat, emptying the lemon oil into the baking pan, taking care not to wet the skin

Place the baking pan in the penultimate position of the oven, bake for half an hour in a preheated oven at 250 C and continue baking at 200 C about another 3 1/2 hours

Note: If the skin has hairs , we shave them with a razor or burn them with the furnace You need to tell the butcher to chop your meat , keeping it one piece without scratching the skin As many kilos as the meat is so many hours it takes to cook

Greek tomato scrambled eggs - Kayanas

Ingredients

6 ripe grated tomatoes

100 g syglino or apaki

6 eggs lightly beaten

3-4 olive oil salt – pepper

Method

Heat the oil in a large non-stick pan Add the tomatoes and let them simmer in the oil until they thickens around 25 over low heat

Add the syglino and simmer for 5 more Pour the eggs by turning the pan to go everywhere Let them thicken for 3 – 4 ́. With a wooden spoon, stir the mixture until the eggs thicken completely, but be careful not to be too dry Season with salt and pepper and serve

Smoked Syglino

Ingredients

15 kg smoked pork cut into pieces

4 teacups water

1 cup wine

1 bay leaf

2 spices

2 oranges the peels

Method

Bring the water, wine, bay leaf and spices to a boil Add the meat and cover with the orange peels Boil over medium heat for about an hour

If you wish, you can also add sausages store syglino in a jar with oil; Drain the boiled meat well and place it in a container It is covered with olive oil If you wish to smoke the meat yourself: Large pieces of meat, cut about 10cm into stripsSalt and wrap with a towel and turn it over for 6 hours about 1-2 days

Place it in a basin of red wine on the last day Before doing the procedure for smoking, you can put garlic and a little pepper - Smoking can be achieved, either by hanging in the fireplace, or on a grill of an improvised smokehouse, or in cells especially for smoking The piece of meat should be 80 cm