In parallel with the monitoring of Wineries 2017 - we will send a total response upon the completion of the events - continued by the Greek Gastronomy Guide the recording of the gastronomic interests of the area. Wineries, taverns, restaurants, producers, products, delicacies that will also be presented at Journey of Egialia!

During our visits we had the good fortune to identify the most characteristic delicacies of Aegialia, and in fact their creators to show us their preparation and give us their recipe. Until the material of the relevant articles is completed -within the week- let's just do the first update.

That's it Asprogiachni is the classic local dish and is made from vergadi (goat big) and is cooked yahni with onion (the cooking demonstration was done by the owner Old Market tavern and very good friend Eleni Kougia Tsagri).

 

Eleni showed us the second most in demand lentil in the area, him cod plate, resembling cod tsiladia cooked in Messinia (common ingredients are cod, onion and Corinthian raisin).

Eleni's lentils that drove me crazy is a very easy dish, which seems to have been left as a legacy by the Italians. THE macaroni pie It is made with thick spaghetti, milk, eggs and cheeses and is made instantly. It is no longer offered in the area, but I asked many 60-somethings who have sweet memories of this pie. Good luck to Mrs. Eleni who reminds us.

Impressive grilled sardines, crispy on the outside, juicy but well cooked, I ate at Maistrelli in Selianitika.

In the hinterland of Aegialia, in Mandraki, 25 minutes from Aigio, in its famous butchery Fast we tasted the food of the highlands. Cheese pies, green pies, pumpkin pies.

Grigoris is a carpenter in kokoretsia and kontosouvlia. Of course, it does not go back to the cooked ones, as well as to the goat in the hull (in the tserepa), in the asprogiachni and in the dolmadas from vine leaves.

The burger -it looks like kakavia- and boils with a lot of oil and a lot of onion. Fish such as ranch (skate), cod, caponi and anglerfish are used. We tried it at Meltemi.

The preparation photos and recipes follow within the week!