Gastronomy

The area’s fertile plains, life-giving lakes and rivers, the large variety of seafood found within the Aegean Archipelago, offer excellent raw materials, making the extraordinary Macedonian Cuisine more and more interesting and tasty. Its recipes have been influenced by multicultural traits and traditions, throughout the centuries, creating a unique blend of flavours.

The region of Macedonia and West Macedonia in particular, has quality products with which locals master their recipes… crocus-saffron from Kozani, Grevena’s mushrooms, Kastoria’s apples and legumes, Florina’s  red peppers, Prespes’ gigantes beans, Edessa’s cherries, Naousas’ orchards and various vineyards with some exquisite varieties of moshomavro and xinomavro, are the products that make all the difference in Macedonian’s culinary tradition.

The gastronomy of Kastoria is wintery and spicy. Leeks and cabbages are cooked with pork, the gigantes beans are cooked in a variety of ways in salads, in the pot, cooked with vegetables or meat, the red bell peppers, fresh, preserved or dried-roasted they give a spicy complexion and a beatyful color to the dishes.

Look for the local products at the small grocery stores and taste dishes with local ingredients in all restaurants and tavernas.