International food blog: INTERNATIONAL: GREECE: Part 2: Griko cuisine meets Italian...

International food blog: INTERNATIONAL GREECE: Part 2 - Griko cuisine me...: Greek presence in Italy begins with the migrations of the old Greek Diaspora 

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

INTERNATIONAL GREECE: Part 2 - Griko cuisine merges with Italian cuisine

Greek presence in Italy begins with the migrations of the old Greek Diaspora (see world map below)

The darker the red in the photo above means the more Greeks in the area.  

Dark Red: 1,000,000 or more

Next Red:  200,000 or more

Next Red:  50,000 to 100,000

Next Red:  20,000-50,000

Next:  1,000-20,000

Gray 1,000 or less

Greek Americans (Greek: Ελληνοαμερικάνοι, Ellinoamerikanoi) are Americans of full or partial Greek ancestry. About 1.3 million American people are of Greek descent, although there are estimates that raise this number to 3 million, and 321,144 people older than five spoke Greek at home in 2010.

in the 8th century BC, continuing down to the present time. There is a linguistic minority known as the Griko people, who live in the Southern Italian regions of Calabria (Province of Reggio Calabria) and Apulia or Puglia, especially the peninsula of Salento, within the old Magna Graecia region, who speak a distinctive dialect of Greek called Griko. They are believed to be remnants of the ancient and medieval Greek communities, who have lived in the south of Italy for centuries. Alongside this group, a smaller number of more recent migrants from Greece lives in Italy, forming an expatriate community in the country. Today many Greeks in Southern Italy follow Italian customs and culture.

During many centuries of cohabitation there was an exchange of knowledge between Griko and Southern Italians in the art of cooking. The Griko are traditionally producers of cereals, vegetables, olives and legumes.  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.

Sadly the Grikos culture is disappearing as they meld with the Italians in Calabria and Apulia. 

Pitta and Lestopitta - a traditional Greek-Calabrian 

bread from the Bovesia region

LINK TO PITTA BREAD RECIPE

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. 

• LINK FOR CICERI E TTRIA RECIPE

• 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

• Ricchiteddhe cu lle rape - Orecchiette with turnip greens, a popular dish in Grecia Salentina

    LINK TO RECIPE FOR ORECCHIETTE

    WITH TURNIP GREENS

• Turcinieddhi - a type of tripe which includes grilled sheep innards
• 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.

• 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.

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.

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

LINK TO CALABRIA ON PINTEREST

LINK TO THE MYSTERIOUS PATMOS

LINK to A GLASS OF WINE AND A SHIBBOLEH FOR TRANSPLANTED PEOPLES

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

GRIKOS Videos

LINK to Part 1 Introduction

INTERNATIONAL: Bread of the Week 54: Italian Focaccia and Ciabetta...

INTERNATIONAL: Bread of the Week 54: Italian Focaccia and Ciabetta...: 

  

INTERNATIONAL: Bread of the Week 54: Italian Focaccia and Ciabatta - Photos, History, Recipes and VIDEOS

 

FOCACCIA AND ITS REGIONAL DIFFERENCES

ROSEMARY FOCACCIA BREAD

FOCACCIA FROM PUGLIA ITALY

FOCACCIA VIDEO LINK

What makes Ciabatta bread different From Focaccia?

The main difference is that ciabatta is a bread that is formed into loaves while focaccia is a flatbread. Ciabatta also typically does not contain any fat which creates a very chewy texture while focaccia typically has oil in its dough which creates a softer texture.

CIABATTA AND ITS REGIONAL DIFFERENCES

AUTHENTIC CIABATTA BREAD RECIPE

CIABATTA FROM PUGLIA ITALY

SOURDOUGH CIABATTA BREAD

CIABETTA VIDEO LINK

INTERNATIONAL: BORDERLESS CUISINE 6 - A REVISIT TO GRIKO

International food blog: INTERNATIONAL: BORDERLESS CUISINE 6 - A REVISIT TO GRIKO..: 

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

LINK to former post on Grikos

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 cereals, vegetables, 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.

LINK to stuffed pitta recipe

LINK to lestopitta recipe

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.

LINK to Recipe

ciceri-e-tria

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

LINK to Recipe

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 

LINK TO WIKI ON Griko people

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

LINKS TO PREVIOUS BORDERLESS CUISINE POSTS

LINK to Part 1 - Grits

LINK to Part 2  - Filled Pastries

LINK to Part 3 Andorra, Catalonia and 

Roussillon

LINK to Part 4 - Sauces: Pesto and More

LINK to Part 5 -1 Phyllo

LINK to Part 5 -2 Phyllo