It is a unique gastronomic destination.
Sarakatsani, Pontians and refugees from
Asia Minor formulated the local gastron-
omy, while important is also the contribu-
tion of the geographic peculiarity of the
district (plain and mountain) which makes
possible the production of many different
products.
When we ‘re talking about local products,
the first to come to mind is, of course,
the famous Halvas, of “soap” type, which
is quite similar to the Halvas of Farsala
but is made with a different recipe and is
more creamy! Don’ t forget to taste it or
even to take home the most renowned
and traditional dessert of the area. Trikala
also stands out for its dairy (which are
also being exported), with most famous
of all the feta of Trikala, but also galotyri
(a white creamy cheese), for its fruit and
vegertables, with the renowned tomato
of Trikala, while, moreover, it produces
different varieties of melon, watermelon,
broccoli, and zucchini. Wine production is
a tradition among the people of Trikala,
as well as the production of tsipouro.
Its spoon sweets are famous, due to the
wide production of fruit and vegetables in
the area, which are prepared according to
traditional recipes. Furthermore, there’s
honey and liqueur, especially with walnut
and cherry! You can taste several pickles
produced in Trikala due to the abundance
in vegetables. Also, there are the famous
sausages of Trikala, the excellent quality
meat and also game. Parts of the gas-
tronomy of Trikala are also the traditional
pies with handmade pastry sheet. Most
renowned are trahanopita (tarhana pie),
“bajina” (zucchini pie), rhubarb pie, cheese
pie etc. We must also mention the bread
and the great variety in bakery goods and
traditional pasta. Finally, also renowned
are its aromatic herbs and spices, that are
collected mainly from Koziakas, where,
according to the myth, Asclepius himself
found his therapeutic materials.
55