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Thursday, October 5, 2017

INTERNATIONAL: BORDERLESS CUISINE 6 - 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 below.>>>>



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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

TYPES OF PASTAS


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 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 




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LINKS TO PREVIOUS BORDERLESS CUISINE POSTS


LINK to Part 1 - Grits

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