The tastes of West Peloponnese

When a land is blessed with fertile soil to be cultivated, a temperate climate for nature to bloom, then it is no wonder that its inhabitants have developed some pretty unique, delicious and healthy recipes that they have been improving for generations and generations. And it is no wonder that when the world discovers this place because of its natural beauty, it will also discover these tastes, which will, in turn, escape their wonderful but narrow residence. Such is the case of Ileia and West Peloponnese, home of Aldemar Royal Olympian and Aldemar Olympian Village, a region that can take pride both in its agriculture and the game that hides in its forests.

We have compiled here a short list with some of our favorite recipes of West Peloponnese. Some will be easy to find, others not so much, and you’ll have to take into account the time of year to enjoy some of them, but rest assured: they’re all authentic, delicious and, always, tempting.


It’s the local pasta. All you need is some flour, water, salt, oil and lemon (some prefer vinegar). The secret is in their shape, since it has to be very small and thin. Its acidity from the lemon (or vinegar) makes it stand out. The inhabitants of Ileia believe that if you add some wine, it can act as a remedy for the cold. If nothing else, it will alleviate the pain.

triftades pasta from peloponnese

Triftades is local Peloponnesian handmade pasta. Photo CC


If this isn’t a specialized recipe, we don’t know what is. After a ewe has given birth, you have to take her first milk, put it in pan with salt and bake it. Sprinkle some sugar after it’s done.


Lahanopita (Vegetable pie)

This is one of those recipes that came out of necessity and stack around because of their taste. Get various locally grown – or wild – vegetables (chicory, onion, black mustard, sow thistle, parsley, fennel, leek) combine it with lots of virgin olive oil and feta cheese, put it in homemade puff pastry and you’re done. It doesn’t get any healthier than that.

lachanopita from peloponnese

Lachanopita. Photo CC


Locally grown beans and zucchinis, some garlic, some tomatoes and spices. If you’re a vegetarian or a vegan, this is the one for you. It’s Greece in a plate.


Roast piglet

This is a variation of a recipe that’s probably eaten in half the world. The difference here is the lemon and olive oil sauce with which we coat the pig after it’s halfway done. It can’t be but delicious.

Roast piglet



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