Since “ living well ” requires the combination of the wine and gastronomy delight some of the traditional recipes must definitely be combined with the taste of the local wines such as: RIGANADA, MEAT PIE, OCTOPUS PIE ( people usually eat it on the third Tuesday of the Lent ), HADDOCK PIE, LEEK PIE, ARTICHOKE PIE, HERB PIE, “ SANSCULOTTE” PIE ( with a cheese mixture ), GEMISTA ( tomatoes, green eggplants, pumkins etc staffed with rice, mince meat, feta cheese and others ), ALIADA ( garlic sauce ), KOLOKYTHOKORFADES ( using the pumpkin’s flower ), SOFIGADO MEAT ( meat cooked in the kettle with little onions ), TSIGARIDIA ( course with various wild herbs ), "KEFALONIAN" " RABBIT, BOILED GOAT, FRESH FRIED FISH OR BOURGETOPOULENTA OR KALAMBOKITIKO ( flour mush ), COURSE IN THE TSEREPA ( course cooked in a wood- furnace ), SAVORO FISH .
SWEETS:
Priest’s wife nut pie ( rich cake ), Caramel pudding ( remaining from the British age ), Rovani ( mainly in Ithaca ).
In case you have time for shopping, ask for some of the most typical products of the island, as a souvenir of the Kefalonian and Ithacan " maestry ".
1. THYME OR FIR HONEY
2. OIL
( The olive fruit is collected straight from the trees. Registered trademark of wine with “appellation of origin”, particular quality features ).
3. CHEESE
( KEFALOGRAVIERA, KEFALOTYRI – for the lovers of the salty taste, FETA, MYZITHRA, STOUMBA, PRETZA are produced on the basis of the sheep and goat milk, by particularly famous cheese makers using long established cheese- making methods ). Cheese products are abundant in Pylaros, in the mountainous Palli and in the central mountainous areas of W. Argostoli and MANTOLES, MANTOLATO, KYDONOPASTO, BOURBOULE, PASTELI, AROMATIC PLANTS, EMBROIDERY ( CHAROKOPEIO ).
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