Region

Peloponnese Recipes

Olive country, and the source of Kalamata olives and much of Greece's best oil. The cooking is rustic, pork-heavy in winter, and heavy on oranges and figs.

Map of the Greek world with Peloponnese Recipes highlighted

Greek food is regional to a degree that surprises people who know it only through taverna menus. Mountain villages cook nothing like island ports. Areas under Venetian rule for four hundred years ended up with a completely different pantry from those under Ottoman rule. Refugee populations arriving in the 1920s brought spicing that had never existed on the mainland.

Dishes on this page include Strapatsada, Stifado, Hirino me selino, Syglino Maniatiko, Lalangia and Hylopites. Where a recipe belongs clearly to one place I have said so, and where a dish is claimed by several regions at once I have said that too.

Regional labels in Greek cooking are honest approximations rather than strict boundaries. Recipes travelled with people, and most dishes have a version in every part of the country.

Every recipe on Kalliopi's Kitchen carries the dish's Greek name and a pronunciation, its region where that is meaningful, ingredient quantities in both metric and imperial, and an honest note on what commonly goes wrong. Nutrition figures are calculated estimates and are labelled as such.