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.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.