Local products of Zakynthos
Zakynthos is one of the richer Ionian islands. Its sweets mandolato and pasteli, as well as its fragrances are very famous.
Important local products
Traditional sweets Mandolato – Pasteli - Fitoura
The unique Zakynthian sweets are made on the island with original recipes dating from the distant past.
Mandolato is a sweet made of egg-whites, honey or sugar and almonds and the locals eat it especially during the carnival.
Pasteli is made of sesame and honey with added sugary factors and almonds.
Fitoura is made of semolina and water, fried in olive oil and sprinkled with sugar. Pasteli and fitoura are mostly consumed during fairs and are made in outdoor stalls.
Honey
Zakynthian honey is known for its clarity and authenticity. It’s made mostly at the mountainous part of the island with traditional methods assuring its quality.
Raisins
In Zakynthos there are many fields with black raisins which are used not only for eating but also for the production of other products like alcohol.
Wine
The island’s vineyards produce very good quality wine of many varieties.
Olive oil
Zakynthos is an island filled with olive trees. Its main product and source of income is olive oil.
Recipes of Zakynthos
Sofigadoura (Meet, usually sheep, with potatoes)
Ingredients:
- 1 kg meat sheep or caprine
- 2 chopped onions
- 10 chopped cloves of garlic
- 4-5 grated tomatoes
- 1 glass white wine
- 1 kg cut potatoes
- salt
- Pepper
- Oil and sheep butter
Execution:
Cut the meat in big pieces and sauté them. When they take a golden colour, add the garlic and onions and then reduce with the wine.
When the meat is almost ready add in the potatoes and then the tomato. Shimmer until the potatoes soften and the sauce sets.
Eggplants “skordostoumpi”
Ingredients:
- 1 kg eggplants
- 1 bundle chopped parsley
- 1 ½ kg ripe tomatoes or concasse
- 100 gr. olive oil
- 200 gr. vinegar
- 1 chopped garlic
- Salt, pepper, oregano
Execution:
Fry the eggplants from the night before and leave them in the strainer all night. Grate the tomatoes and put them in a pot with oil, parsley, garlic, salt, pepper and oregano to shimmer for about 20 minutes. Add the eggplants and leave them to boil with the rest ingredients until they absorb all the liquids and you see a thick sauce. Then add the vinegar, stir well to get it to the whole mixture and turn off the heat. You may serve it as a main course or as an appetizer.
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