INTERNATIONAL: GREEK - Part 2 B : Greece in Italy!!! Salentina and Bovesia

LINK TO GREEKS IN SALENTINA ITALY

LINK to WIKI on the Griko people in Italy

LINK to map of Salentina and Bovesia

THERE ARE TWO GREEK-SPEAKING COMMUNITIES IN ITALY!!!

LINK to Map of Puglia (Salentina)

LINK TO Restaurants in Lecce Puglia (Salentina)

 LINK to map of Calabria (Bovesia)

LINK to Restaurants In Reggio Calabria (Bovesia)  

LINK to newspaper article I wrote in 2014 on The PA Melting Pot

---------------------------------------------------

RECIPES FOR GRIKOS FOOD BELOW GENERIC GREEK FOOD PHOTOS

A cut and paste from Wikipedia about Food

Cuisine  (Click on GRAY WORDS to learn more)

The traditional cuisine of Salento and Calabria has been heavily influenced by Griko culture. The Griko are traditionally producers of cereals, vegetables, olives and legumes.^[86] Local Griko cuisine does not differ greatly from the local Italian population, however there local regional variations. Many typical Griko dishes 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
• ricchiteddhe - type of macaroni
• minchiarieddhi - a type of long macaroni
• sagne ncannulate - a wide tagliatelle up to inch and a half
• triddhi - irregular shaped pasta, specifically used for making Broth
• 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
• Tiaulicchiu - Hot Chili peppers, extensively eaten 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.^[86]
• 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 decorated 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 before being served.

LINKS TO PREVIOUS POSTS ON GREECE

LINK to Part 1 Introduction

https://internationalfoodblog.blogspot.com/2017/01/international-greece-part-2-grikos.html 

LINK to Part 2 Grikos