A FOOD TRADITION
Dodecanese Cuisine
Dodecanese cuisine comes from the southeastern Aegean islands, including Rhodes, Kos, Karpathos, Kalymnos and Leros, where Greek, Anatolian, Levantine and Italian influences have interacted for centuries. Wheat, chickpeas, lentils, wild greens, goat, seafood, honey, citrus and aromatic herbs are common, alongside distinctive island cheeses and cured foods. Baking in wood-fired ovens, stuffing vegetables, drying pasta and fish, and slow cooking legumes are characteristic methods. Examples include pitaroudia, chickpea fritters associated with Rhodes; makarounes, hand-cut pasta from Karpathos; and katoumari, a layered sweet or savory pastry found in island cooking.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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