Ioannina has a long tradition of livestock farming, which is reflected in the local meat products. The sausages of Epirus are mainly produced in small units and are based on traditional processing and preservation methods.
Ioannina has a long tradition of livestock farming, which is reflected in the local meat products. The sausages of Epirus are mainly produced in small units and are based on traditional processing and preservation methods.
Smoked pork, sausages with leeks or herbs, and cured meats are typical examples of the local cuisine. These products are associated with winter nutrition and the philosophy of self-sufficiency that characterized the mountain communities of Epirus. Today, they are an integral part of the local cuisine and the visitor’s gastronomic experience.
In ancient times, Epirus was known for its sausages, a fact also mentioned by the Roman gastronome Apicius in his work *De re coquinaria* (Latin for “On Cooking”): “These sausages were in vogue before the Italians learned to make them. They were particularly developed in Epirus, Greece. Their introduction to Rome caused great political upheaval.”
Today, the cured meats and meats of Epirus are an integral part of the local cuisine and the visitor’s gastronomic experience.
The Ioannina Silversmithing Museum is dedicated to the history and evolution of silversmithing, an art form inextricably linked to the city’s identity.
Mavili Square is one of the most distinctive and lively spots in Ioannina, situated right next to Lake Pamvotida. It is a space that combines
Local production in Ioannina is not limited to food. Handcrafted wooden objects, woven fabrics, embroidery, and folk art products are an important part of the
