Local Cuisine and Local Products in Karpenissi
Local Cuisine and Local Products in Karpenissi
Local cuisine Karpenissi
The great variety presented by the local cuisine of the wider area of the Municipality of Karpenissi, can satisfy every gastronomic taste. The production of pure local products and their cooking with traditional recipes are two factors that contributed to making the local cuisine widely known.As an example, following we will refer to the entire process of preparation of two dishes representative of the cuisine of the area, from the gathering of the main ingredients, their processing and finaly their method of cooking.Fried trout and mushrooms in a red sauce.
Trout(SALMO TROUTA FARIO)
In Euritania, trout is fished in the Karpenissioti and Krikelopotamo rivers usually at the point of their joining, at Dipotama.Fishing is done either with a pole or a wide net and we must be equiped with high, waterproof boots. We use artificial fly bait, a different one every time , according to the season and the time of day. The trout lounges against the river current, under rocks and cypress roots, that are in the water.After fishing we refrigerate for at least one day and then we fry it with circular motions in fresh olive oil. We finish it off by pouring hot goat butter over it.Naturally, trout can also be cooked charcoal broiled.
Mushrooms (MORCHELLA)
In the wider area they are better known as "lambs".We find them in damp places, under fir trees towards the east. They are scattered, not grouped together. Usually, in 100sq.m. one will find 3 to 5 mushrooms.Their season is roughly the period between 20 April and 20 May. They are ready for gathering for a period of 5 days. One must be careful not to gather them in areas where there is rust, because the plant absorbs it and becomes toxic.Cutting is with a switchblade or scissors, never pulling by hand.After gathering, we spread the mushrooms out in the sun for 4 to 5 days. Their bulk is reduced by 3/4. Thenwe can store them in glass jars, where they can be preserved for up to 3 years.When we wish to cook them, we rinse them out in cold water and boil them slightly, so they regain their original bulk. (We can use the water from the first boiling for making the sauce.) We cut the mushrooms in two pieces lenghthwise and saute them with green onions, salt and pepper. As soon as the liquid has evaporated, we add a little bit of tomato and let it simmer.
Local Products Karpenissi
The wider area of Euritania County is also particularly known for the production of a wide variety of traditional, local products.
Katiki, the Euritanian goat cheese, feta cheese, yoghurt and butter, local meats and cured meats, beans, noodles, pasta, chestnuts and walnuts, berries, black cherries, crab apples, figs and kumquats, honey, royal jelly and superb spoon sweets as well as wine, tsipouro and liquers are some of the local products that every visitor can obtain anywhere in the area of the Municipality of Karpenissi.
The folk art products are of exceptional quality, hand made kilimia, pouches and woven material.
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