Take your pick – about greek cousine
Greece is not only the mainland, but also a vast number of islands. The official number is 6,000! Of course, for Greeks, even a piece of rock jutting out of the water is considered an island, but only 227 of them are permanently inhabited. This considerable number also reflects cultural diversity, because what I find most fascinating about Greece is that wherever we go, we experience something different. It’s not just the landscapes, but also the history, traditions, and, of course, the cuisine. This culinary diversity is related to, among other things, geography, history, the availability of local produce, and seasonality. It’s a cuisine based on what’s available here and now (e.g., wild herbs in spring, fish in summer, stews in winter). We also can’t forget the influences of Byzantium, the Ottoman Empire, the Venetians, the Romans… And while for many, Greek cuisine means Greek salad, feta cheese, and souvlaki, in reality, every island, region, and village has something original and typical to serve on the table. Zakynthos’ cuisine—like that of the entire Ionian Islands—has a distinct Venetian influence, as the island was ruled by the Venetian Republic for several hundred years (from the 15th to the late 18th century). Italians controlled Zakynthos, Corfu, Kefalonia, and Lefkada. They introduced their own flavors, cooking techniques, and… spices. The Greeks from the Ionian Islands combined these with local ingredients—and thus a unique Greek-Italian blend was created. Zakynthian dishes feature more garlic, vinegar, cinnamon, and cloves—typical of Venetian cuisine. Sauces are often richer and more spicy than in other parts of Greece. There are plenty of meaty stews here – in contrast to the more “olive-and-vegetable” cuisine of, for example, Crete. Some names still contain Italian words, such as “pastitsio” (from “pasticcio”).
Among the dishes inspired by Venetian cuisine is sofrito (σοφρίτο). While more popular in Corfu, it’s also served in Zakynthos. It’s thinly sliced beef, braised in white wine, garlic, and parsley, with a delicate touch of vinegar. It has an aromatic, slightly sour flavor and is absolutely melt-in-your-mouth delicious. The word “sofrito” comes from the Italian (and formerly Spanish) “soffritto,” meaning sautéed ingredients (usually garlic, onion, herbs, and spices). Traditionally served with mashed potatoes, rice, or local pasta, in Zakynthos it is also served with potatoes braised in olive oil. In Greece, it is often referred to as a “noble home-cooked dish” – one made with love, for Sunday dinner.
Pastitsada (παστιτσάδα) is an aromatic dish, traditionally made with rooster or beef, sometimes pork – simmered in a rich sauce of tomatoes, red wine, and aromatic spices such as cinnamon, cloves, nutmeg, garlic, and onion, sometimes with sugar and vinegar to balance the flavors.
Skordostoubi (σκορδοστούμπι) is one of the most characteristic and aromatic dishes of the Ionian Islands – especially Zakynthos and Kefalonia. This vegetable dish (or sometimes fish or octopus) is starring… garlic. The main ingredient is usually eggplant, which is first baked and sautéed, then stewed in a tomato sauce with plenty of garlic, wine vinegar, and olive oil. In Zakynthos, it’s a classic of grandma’s home cooking – full of flavor and simplicity, but it’s also a typical fasting dish (for Lent or other meatless days).
Kokinistó (κοκκινιστό) is a classic of Greek home cooking – the name literally means “reddish” (from “kokkino” – κόκκινο, meaning red), because the meat is stewed in a red tomato sauce with olive oil and spices. Kokkinistó is also eaten in Zakynthos, but – as is often the case on the Greek islands – the local version differs from that on the mainland. It’s more pronounced, sometimes a bit sour, and seasoned just as the inhabitants of the Ionian Islands prefer – with garlic, spices, vinegar, or wine. It’s often made with chicken or rabbit and served with pasta or rice. Kokinisto is one of those dishes that Greeks cook “by eye” – every family has its own recipe.
Where can you try local cuisine?
• Taverna Alitzerinoi (Kiliomenos)
• Votsalo Taverna (Limni Keriou)
• Dennis Taverna (Lithakia)
• Malanos Taverna (Zakynthos Town)
• Varkarola Taverna (Zakynthos Town)
• Votsalo Taverna (Marathias)
