The long Venetian occupation (1386-1797) strongly influenced the rural traditional cuisine of Zakynthos which displays an urban culinary concept. The intense flavors that come from the garlic, vinegar and thick tomato sauce set the tone for local recipes.
The cuisine on Zakynthos island shares many similarities with other Ionian islands, with some distinct variations. It is heavily influenced by the Venetian and Cretan settlers who arrived in the 17th century. The traditional Mediterranean staples of olive oil, vegetables, garlic, herbs, fruits, honey, yogurt, and cheese are prevalent in Zakynthos’ food. Many of these ingredients are grown locally and traditional tavernas often source their products from the island.
The traditional fare here will tantalize the senses, as it strongly features the bold flavors of mountain herbs. Bay leaves, oregano, rosemary, basil, parsley, thyme, mint, sage, lemon, and garlic are just a few examples of the aromatic ingredients used, All growing either wild or cultivated on the sun-swept, breezy shores of the island.
Distinguished by its extensive use of the local high grade extra virgin olive oil, tomatoes (often stewed into thick sauces) and lemons, as well as plenty of garlic. A traditional dish, known as “Sartsa,” is a casserole-cooked beef dish with tomatoes, garlic, local cheese “ladotyri” and a touch of oregano. Other popular Zakynthian dishes include “Skordostoumbi,” made with eggplant and large amounts of garlic, as well as Rabbit Stew and Beef Ragout.
Known for its cheeses, you’ll find the spicy and tangy ladotyri, made from sheep and goat milk and preserved in olive oil. Another popular cheese is the tavla, which is aged on wooden shelves and is a precursor to the ladotyri. Another cheese produced on the island is Prenza, a fresh and peppery cheese. The island also produces breads made from local durum wheat, including a fragrant, sourdough bread and a fluffy seven-yeast bread.
The island is also known for its sweets, which have a Venetian influence, including the Mantolato and Fitura, made from ingredients like egg whites, honey, almonds, and semolina. In addition to these traditional foods, the island has also begun producing PDO Zakynthos wines, including the white PDO Verdea and red Augustan, made from traditional varieties such as Pavlo, Skiadopoulos, and Robola.
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