A FOOD TRADITION
Peloponnesian Cuisine
Peloponnesian cuisine spans the peninsula south of the Corinthian Gulf and reflects olive cultivation, vineyards, pastoral farming and extensive coastal fisheries. Olive oil, olives, citrus, tomatoes, aubergines, legumes, pork, goat, lamb and local cheeses form its foundation. Techniques include slow braising, wood-fired baking, spit-roasting, preserving in oil or vinegar, and making hand-shaped pasta and festive sweets. Characteristic examples include gogges, a rustic handmade pasta; kagianas, eggs cooked with tomato and cured pork; and lalangia, fried dough served with cheese or preserves. Mani, Arcadia, Argolis and Laconia each contribute notably different ingredients and flavor profiles.
Dishes linked to this cuisine
1–5 of 5
Diples
Peloponnesian sweet of thin fried dough folded into twists and drizzled with honey, often finished with walnuts.
Gourounopoula
Peloponnesian roast pork with crisp exterior and tender meat, especially prominent in Messinia and Argolida.
Kagianas
Peloponnesian scrambled eggs cooked with tomato and sausage.
Lamb Bogana
Argolida lamb baked in an earthen pot with potatoes, tomatoes and herbs.
Synglino
Mani and Peloponnesian pork cured with aromatics and traditionally smoked over olive wood.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.