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Local Specialties
The region of Pelion is well known for its many traditional taverns serving locally produced delicacies. Since it is mostly a mountainous region many of its authentic recipes are quite spicy so as to keep the locals warm.

Meat Specialties
  • Boubari: A locally produced sausage made by goat meat, pluck, beef and spices.
  • Kapama Roast Goat (kid) from Pelion: Stovetop meat that has been dredged in flour, sautéed and then slowly cooked in a sweet and spicy tomato sauce.
  • Spetsofai of Pelion: A traditional recipe mostly cooked during the cold winter days. It is a spicy stew made by local sausages and peppers, onion, garlic, tomato juice and tomatoes, red wine, salt, pepper, mint and olive oil.
  • Baby lamb in lemon & wine sauce: Baby lamb first sautéed in onion and olive oil and then slowly cooked with wine and served with rice.

Vegetable Specialties
  • Nettle Pie: A traditional pie stuffed with nettle, onions, wild parsley, salt, pepper and olive oil.
  • Fried Fern Balls: An ancient delicacy of Pelion made of young and tender fern sprouts, boiled potatoes, fresh oregano, eggs, shredded feta cheese, salt and pepper.
  • Stuffed Zucchini Blossoms from Pelion: Zucchini flowers stuffed with onion, garlic, zucchini, tomatoes, rice, white wine, fresh parsley, fresh mint, fresh dill, vegetable broth, salt and pepper.

Cheese Specialties
  • Tourloumpouki: A traditional "mezes" made with feta cheese, tomato, green or chili peppers, olive oil and oregano, all wrapped in tinfoil and baked for a few minutes.
  • Galotyri: a curd cheese made by combining feta cheese, yoghurt and milk; mostly used as a dip or as stuffing for traditional local pies.

Soups
  • Greek Bean Soup from Pelion: A delicious traditional Greek soup made from haricot beans, shredded onions, carrots, celery, leek, tomato paste, tomato juice, a chili pepper or spicy Greek sausage.

Desserts
  • Pecan Pie from Pelion: A traditional dessert made of shredded pecans, eggs, sugar, rusks, vanilla and syrup.
  • Mpaklavas from Pelion: A traditional pastry made with thin sheets of dough layered with cinnamon, sugar, nuts, powdered rusk, nutmeg and butter, finally bathed in syrup.


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