Travel Secrets
A brief acquaintance with Arcadian gastronomy
Where could we start from...when it comes to talking about the natural wealth of the county of Arcadia in the Peloponese?
Agricultural products – most of which are organic - hold a leading place in our culinary voyage around this renowned region of Greece. Come with us to this delightful tour.
While there, we fill up our shopping basket with the special Pilafa delicious apples, cherries and sour cherries from the area of Makri and "golden" potatoes from the plain of Tegea. .
Just before we head back home, we do not forget to purchase some chestnuts from either the area of Skyritida or Doliana and garlic from Lithovounion. It is typical of the villages of the region to produce their own varieties of cheese, as well as, home wines so it is really worth trying them out too.
Undoubtedly our voyage today is not just about grocery and delicacy shopping! Especially during our winter weekend getaways in the beautiful county of Arcadia, we will feast into the delightful dishes at restaurants and tavernas. It would be a little sin to skip the handmade creations of the talented lady cooks...! so do not hesitate to order the lamb roasted on a spit, as well as a platter of the local Greek meat tidbits of ‘splinandero’ and ‘kokoretsi’ grilled over a charcoal fire. The famous Arcadian ‘lagoto’ is a dish to also try, alongside a plethora of soothing stews that will protect you from the low temperatures outside.
Last but not least, tribute must be paid to the legendary 'mousaka' which is a soufflé of fried eggplants with minced meat and potatoes, the fried cod fillet accompanied with a potato and garlic pourée and, of course, the 'kayana' which is a local mouthwatering side dish of scrambled eggs, tomatoes and corned pork.
Handmade products that we will buy from the local stores at any of the villages, will accompany our dinners by the fireplace, in the best way, all winter long. Among the best winter month buys, are the gruyere cheese from Tripoli, feta cheese and grated ‘mizithra’ cheese for our pasta dishes and a diverse selection of pasta and noodles. Ask for them with their Greek names: ‘chilopites’ and ‘trahana’.
