The food and drinks of Epirus could easily themselves be a solid reason to visit Epirus, as the many and different altitudes, the various cultural influences and habits prepare the visitor for its particularly rich gastronomy, one that combines East and West, North and South. Mountains, seas, rivers, lakes, villages and cities have created a mouthwatering gastronomic mosaic, a narrative that effortlessly and harmoniously combines the nomadic life of Epirus cattle breeders, fishermen and viticulturists.
Indeed, if we consider the tradition of fishing in the Ionian Seas and the Amvrakikos Gulf, as well as the fact that only 10% of the mainland is fertile land, it is easy to understand why seafood such as the mullet, the sardine, the shrimp, the trout, the famous eels of Amvrakikos are cooked in several recipes and variations, while in the mountains the pies have the first say, savory or sweet–did you know that there are as many as 178 recipes for pies in Epirus– the famous cheese products, such as smoked Metsovone (PDO product), the piquant kefalotyri, and of course the meat. Note that there are three more kinds of Epirus cheese with a Protected Designation of Origin (PDO) certification that you should absolutely try: feta, galotyri and kefalograviera, all produced in all 4 Regional Units of Epirus.
Even the water in Epirus is a delicacy: with so many mountains, rivers and lakes, it flows abundantly all year round directly from its sources. And when it comes to the distinct drinks of Epirus, the protagonists are the PDO white wines of Zitsa, as well as the mountain red wine from the vineyards of Metsovo, a Product of Geographical Indication (PGI). The Epirus tsipouro and their sour cherry and houndberry variations are equally fascinating.