The pies of Epirus are perhaps the most recognizable gastronomic symbol of the region. Handmade dough, seasonal greens, local cheeses, and traditional recipes combine to create a wealth of flavors that has been passed down from generation to generation.
The pies of Epirus are perhaps the most recognizable gastronomic symbol of the region. Handmade dough, seasonal greens, local cheeses, and traditional recipes combine to create a wealth of flavors that has been passed down from generation to generation.
Since the cuisine of the mountainous region of Epirus in particular falls into the category of “cucina povera,” or peasant cuisine, the pie was the go-to meal that, thanks to the carbohydrates in the dough and the fillings, satisfied the villagers. For this reason, it was the region’s staple food and was prepared with whatever ingredients were available. Hence the large number of different types of pies found in Epirus.
Traditional pasta, such as chylopites and trahanas, also play an important role, as they are products directly linked to the daily diet and self-sufficiency of local communities. Their production remains largely artisanal, preserving their authentic character.
According to tradition, the church of Agia Marina was built in 1791, while in 1809 it underwent its first reconstruction. In 1820 and 1829, it
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
The mainland’s nature offers a range of forest products that complement the region’s culinary identity. Walnuts, chestnuts, and other nuts are collected and used both
