Saturday, November 28, 2020

INTERNATIONAL: BORDERLESS CUISINE 6 - A REVISIT TO GRIKO (ancient Greek civilization still existing in Puglia and Sicily) ITALY -

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


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. 

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 

habeen 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 Part 1 - Grits

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