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Thursday, October 5, 2017

INTERNATIONAL: BORDERLESS CUISINE: A REVISIT TO GRIKO (ancient Greek civilization still existing in Puglia and Sicily) ITALY -







If you are interested in my former posts on Greek food then click on this link>>>>>

http://internationalfoodblog.blogspot.com/2017/06/international-greece-link-to-links-for.html#.WbWg_7KGOpo

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During many centuries of cohabitation there was an exchange of knowledge between Griko (transplanted Greeks) and Southern Italians in the art of cooking. The Griko are traditionally producers of cerealsvegetables, olives and legumes. Local Griko cuisine does not differ greatly from the local Italian population, however there are local regional variations. Many typical Griko dishes that are still in use among them. Some of them are mentioned below. 

  • Pitta and Lestopitta - a traditional Greek-Calabrian bread from the Bovesia region



  • Ciceri e ttrìa - A form of Tagliatelle served with Chickpeas. Traditionally this dish was consumed on the feast of Saint Joseph on 19 March in Grecia Salentina.


  • Cranu stompatu - a wheat dish, prepared in a simple way, by soaking and pounding the wheat


  • minchiarieddhi - a type of long macaroni



  • sagne ncannulate - a wide tagliatelle up to inch and a half

  • Mendulata te cranu - a dessert similar to Pastiera, filled with cream cheese, honey, sugar and vanilla
  • Le Cuddhure - a traditional Griko cake made during Easter, from the Greek Koulouri


throughout Grecia Salentina, they are usually stored dry, or preserved in jars of oil, with the addition of slivers of garlic, mint, and capers 






  • Sceblasti - a traditional type of hand made bread from the Grecia Salentina region. 

  • Aggute - a traditional Greek-Calabrian Easter bread from the Bovesia region, it is prepared with a mixture of flour, eggs and butter and the surface is decrated with painted hard boiled eggs, similar to the Greek Tsoureki 





  • Scardateddhi - traditional Greek-Calabrian wedding sweets, made from flour, honey and anise seeds which are shaped like small doughnuts. They are then cooked in boiling water, and sprinkled with brown sugar or iced with honey before being served.



A book about the cuisine of the Griko of Salento has 


been published, entitled Grecia Salentina la Cultura 



Gastronomica. It features many traditional recipes 



distinctive to the Grecia Salentina region of southern 



Apulia.



Above from WIKI      LINK TO WIKI ON Griko people


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