The region of Epirus, located in the northwestern part of Greece, is famous for its beautiful destinations suited for all seasons. The region is known for its alternative tourism options and traditional culinary delights. This mountainous and captivating region is rich in local specialties and products, artisanal manufactured, and it is a top travel destination during Fall.
Feta is the most popular white cheese of Greece created by sheep’s milk or by a mixture of sheep’s and goat’s milk. Kefalograviera is similarly created, however it is a hard table cheese. Galotyri is also produced by the same ingredients, and the result is a creamy, soft cheese. Lastly, Metsovone is a semi-hard smoked pasta filata* cheese manufactured from cow’s milk or a mixture of cow and sheep or goat milk.
*pasta filata: A technique for manufacturing stretched-curd cheeses
Epirus’s people are connoisseurs when it comes to making pies. Various types of pies, from sweet to savory, stuffed with different kinds of ingredients, are a must at their meals. “Blatsara” is a local recipe from Preveza, that has greens, feta cheese and corn flour as its main ingredients.
Like “Blatsara”, “Pepeki” is another type of pie in Epirus that does not have a pie crust. Pies with pumpkin, pasta, meat, cheese, milk and almost any other ingredient create a long list with Epirus’s tasty pies.
Meat lovers, who want to enjoy a variety of meat recipes, should definitely visit Epirus. “Kontosouvli”,“kokoretsi”, roasted ewe, warm goat soups are all recipes based on goat or sheep.
Pork, deer, birds, and roe are also very popular in the area.
Sweets with syrup (“siropiasta”) are the hallmark of the region. “Sarayli”, “Baklavas”, walnut pie and the famous “kantaifi” and “klostari” from Ioannina are some of Epirus’ mouthwatering desserts.
Sweets made by fruits and nuts complement the sweet repertoire of the area: Figs, berries, walnuts, chestnuts, and plums are preferred by the local artisanal food makers.