Ionian islands

Local recipies of Kefalonia

Kefalonia is known for its fertile land of endless olive plantations and vineyards.

Important local products

Wine

The climatic conditions prevailing in Kefalonia and the vine varieties cultivated there favour the production of excellent quality wine. Wines like Robola, Thiniatiko, Moschato, Volstidi and Tsaousi are exclusively produced in Kefalonia and are special because of their unique taste.

Robola

robola Robola is a white wine with gold and yellow shines depending on the wine production. The original Robola scent consists of citrus fruits flowers as well as peaches, citrus and apple, with satisfying intensity and scent duration. Its taste is characterized by a refreshing acidity (it has bubbles because of the presence of carbon dioxide). It is consumed two years after its production and it is served in 12ο C.Kefalonia is the only island of the Ionian Sea which has a protected name of origin zone of high quality with the name "Kefalonian Robola".

The Robola zone covers an area of 350 hectares and reaches the borders of Aenos reserve in Kefalonia. Robola vines grow literally out of the stone and that’s why the Venetians called their special wine Vino di dasso, which means stone wine.

Oil

Another famous kefalonian product is oil which stands out for its quality and taste which are considered unique.

Honey

In Kefalonia they also produce wonderful thyme and spruce honey. Thyme honey has a strong scent, is very tasteful, light coloured and is included in the best Greek products.Spruce honey is also one of the best products and you may find it almost always in liquid form.
It contains at least 180 different substances organically connected that no one has managed to reproduce it technically, despite its known ingredients.

Cheese products

feta2 The kefalonian traditional cheese is feta. The known white soft or hard cheese with the distinct flavour which needs two months to mature. In the old days it was made of caprine milk or with a combination of caprine and goat milk. Today feta is produced with pasteurized milk and has salty flavour.

Traditional sweets

mandoles In Kefalonia are also known some traditional sweets.
Mandola: A local Kefalonian sweet made of almonds, sugar and vegetal red colour. Its crunchy texture and its unique taste impresses all sweet lovers.
Mandolato: A local sweet made of sugar, eggs, honey, chopped almonds, starch syrup and vanilla. It is known for its unique taste.
Pasteli: Kefalonian pasteli is special because it is made of the excellent quality local honey and sesame.

Recipes of Kefalonia

Kefalonian meat-pie

Ingredients:

2 kg veal (brisket without bones)
6 eggs
1-2 potatoes in cubes
1 teacup grated hard cheese
1 glass oil
3-4 onions
½ small glass wine
1 teacup rice
Salt, pepper, cinnamon
Tomato (juice)
Marjoram

Ingredients for the dough:

1 kg flour
1 egg
Some grated hard cheese
1 wineglass oil
1 small glass white, dry wine (so that the phyllo dough becomes crunchy)
Cinnamon, salt, pepper and water (as much as it takes)

Execution:

Cut the meat in small cubes and sauté it with the onion, reducing it with wine. Then pour in 2 glasses of water, the potatoes and the tomato juice. Leave it to shimmer until the meat softens. Take the meat out of the stove, whisk the eggs and pour them in the pot while stirring well. The add the grated cheese, the cinnamon, the marjoram and the salt stirring them well and the mixture will be ready to be put in the baking pan after we have laid in it the phyllo dough. Mix well the ingredients for the dough to become a soft dough. It is ready when it can be cut with a knife.

Split the dough in two parts (one big and one small). Take the bigger and roll out the phyllo. Then put it on the base of the baking pan which you have previously oiled and sprinkle with flour. Then pour in the mixture and then the rice to go everywhere without stirring, because during the baking process rice will sink to the bottom. Spread on top the other phyllo (the smaller part) turning both ends inside so that the broth won’t be spilled during baking. Make holes in the phyllo with a fork so that it won’t break during baking.

Bake in an oven with medium temperature for about ¾ hour.

Kefalonian sweet pie with Mizithra cheese