What is cooking in the pots in Trikala? Recipes
with sausage, traditional hylopites pasta and pies,
halva and different types of cheese... Trikala and
the wider region is a fertile field, with popular
products seducing locals and visitors. It is a culinary
surprise created by the passing of many nations
(Pontic Greeks, Sarakatsani and people from Asia
Minor), as well as invaders that defined the local
“menu”. Another factor of major importance is the
geographic wealth of the region, combining the
flatland of Thessaly with the mountain, resulting in
the production of a lot of goods. Don’t leave unless
you taste the popular sausage with leek, delicious
sorts of cheese and dairy products (also exported),
with “galotyri” (a sour and fluid type of cheese) and
the Feta cheese from Trikala being the most famous
ones, as well as the renowned Halva (similar to the
type of Halva from Farsala but made with a differ-
ent recipe), the traditional spoon sweets, honey and
hylopites pasta, beverages made from mountain
herbs, fruit and vegetables of the season, chestnuts
and walnuts... Of course, a special mention should
be made to the delicious tsipouro and wine, the
production of which is a tradition for locals. You
should definitely taste the premium quality meat
and bushmeat, casserole dishes like boiled goat
with frumenty and pan with pork meat and leek, pies
like frumenty pie and “batzina” (zucchini pie). Enjoy!
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