Ithaca’s Classic Summer Bruschetta Riganada is a beloved traditional dish from Ithaca and the wider Ionian Islands, closely related to the rustic flavors of Greek island cooking. This simple yet vibrant recipe is often compared to Italian bruschetta, but its Greek character shines through with the use of local ingredients and the unmistakable aroma of wild [...] Read More
A Tangy Taste of Ithaca’s Venetian Legacy" Savoro Fish is a traditional Ithacan recipe that dates back to Venetian times. It features fried fish—commonly white bait, red mullet or sea bass—preserved in a tangy, aromatic marinade made with vinegar, garlic, rosemary, and sometimes raisins. The term "savoro" comes from the Italian word sapore (flavor), reflecting [...] Read More
It is an easy, tasteful sweet for the Lent. It doesn’t contain eggs, butter, not even oil, so it’s health and you may eat it during a lent when you cannot consume oil. It doesn’t have cholesterol and is beneficiary for those with constipation problems”. Ingredients: 3 strings of dried figs from. ½ cup [...] Read More
The Most Famous Ithacan Food Tserepa is a casserole made of clay. The chicken is prepared and put into a metal pan which is covered by the tsereoa and then surrounded by charcoal for a uniform baking. What we need: 1 chicken (or 2 depending on the size of the pan) potatoes so that it fills the space in the pan 2-3 fresh tomatoes 1 tbsp tomato paste 2 green peppers salt, [...] Read More