Gastronomy
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Lo que dice el Arxiduc:
“The cuisine in the city is a mix of Turkish and Venetian fare. People in the country eat very simply: on Sunday, boiled meat and broth, almost always with rice. They never need pasta; it’s only used in the city. They also tend to add one or two crushed eggs and lemon juice in the soup. They especially like fish. The problem is that they cannot get it often. During the week they eat dried legumes then boiled in oil, especially green beans, garbanzos (chick peas), peas, broad beans and lentils.
At night they eat wild herbs boiled in water and then add oil and vinegar while still hot. During Lent on days in which they can use oil, they eat bread with olives. The bread is brown though made of wheat; rarely is it made from corn. People in the country who raise animals also eat cheese and eggs, while those planting vegetables and legumes tend to enjoy these, sometimes raw. People in the city eat a lot of meat. They also eat a lot of fish from the lagoon. Dinner consists generally of fish and hot herbs.
Meat is generally seen as a luxury item though it is cheap. People in the country tend to eat goat and Billy goat like the poorer classes in the city. In the latter, people also eat beef, veal and mutton. Not infrequently, both city dwellers and those in the country also enjoy pastries. These are generally made from flour, oil and honey.”
Datos proyecto Nixe III:
We were able to try some typical dishes in the town of Levkada. The “savoro” is a dish consisting of marinated oily fish, typical in the area around Levkada. One of the most traditional desserts is the oil pastries.
In Karya we tried a typical dish from the island’s interior: oven roasted zucchini (courgette) and potatoes. We also tried the “fava”, a Greek dish particularly famous in Santorini.
In Dragano, in the interior on the southern edge of Levkada Island, we tried the breaded eggplant (aubergine), stuffed tomatoes, and the famous “tsaziki” made from yoghurt, zucchini and garlic. We also tried the Greek yoghurt with honey for dessert.
Along the coast, typical Greek dishes can be found in some restaurants. However, to try truly local fare, the best thing is to head inland and visit the restaurants in small towns.
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