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Corinthian Currant – Protected Designation of Origin

The Corinthian Currant (Vitis vinifera) is a variety of small, sweet, seedless grape named after the city of Corinth in the Peloponnesus.  When dried, the fruit is referred to as Corinthian Currants  and are used in cooking, especially baking. The main categories are: “Vostizza” or “Gulf” and “Provincial”. The “Vostizza” is a Protected Designation of Origin product since 1993 and is considered an excellent quality Corinthian Currant distinguished for its aroma and unique flavor.

Corinthian Currant – Protected Designation of Origin

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Delicious Pilafa Apples from Tripoli – Protected Designation of Origin

The “Delicious Pilafa Apples” are red-golden in color and known for a delicious and aromatic flavor, which is not too sweet. The skin of the apple is yellow-green while, the part exposed to the sun, is red. They are white fleshed, with a cohesive texture. The apples gathered in late October and available until June. The cultivation of the apples in Arcadia began in 1940. Today it is a Product of Designation of Origin produced in Tripoli, Arcadia.

The “Delicious Pilafa Apples” are served as a table fruit, as well as a flavorful ingredient in cooking, baking with raisins, apple pies and pastry.

Delicious Pilafa Apples from Tripoli – Protected Designation of Origin

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Home made lemon cream

6 350gr jars (empty)
6 eggs
375gr butter
Zest of 3-4 lemons
600gr lemon juice
900gr sugar
3 teaspoons corn flour

Home made lemon cream

Put all the ingredients, except the butter, into a small pan on low heat and stir well. Soften butter and add slowly, stirring the mixture.

Home made lemon cream

Place the mixture in jars, pasteurise and the cream is ready.

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Kagianas of Messinia

10 ripe tomatoes
4 eggs
200gr smoked pork (traditional product of Kalamata)
Oil
Salt
Pepper
A little sugar
Fresh oregano

Kagianas of Messinia

Grate the tomatoes and put in a deep frying pan. Add olive oil, salt, pepper, fresh oregano and a little sugar, let simmer. Add the ham, cut in large chunks. When the sauce starts to thicken, add the beaten eggs.

Kagianas of Messinia

Stir lightly, let cool for 5 minutes and serve.

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Kalamata diples (fritters)

For the dough:
5 eggs
5 teaspoons oil
3/4kg flour
1 cup whiskey or ouzo
1 vanilla extract
For the syrup:
2 cups honey
2 cups water
1 lemon peel
Oil for frying

Kalamata diples (fritters)

Mix all ingredients for the dough and knead. Cover, set aside and let rise. Make balls with the dough and press flat. Put the dough through a dough cutting machine starting with the thickest number to the thinnest (numbers up to 6, with 6 as thinnest).

Kalamata diples (fritters)

Cut the dough in pieces (20 x 15), fry in oil until golden brown and serve.

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Kneaded bread

800gr white flour
200gr whole wheat flour
Two sachets dried yeast
A pinch of salt and sugar

Kneaded bread

In a medium sized bowl mix the salt, sugar, flour and yeast. Add 1 cup of water and knead the mixture. Let it rest for 30 minutes.

Kneaded bread

Preheat oven to 220 C and bake for one hour.

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Lalaggia of Messinia

1kg flour
1 cup olive oil
1 sachet dry yeast
? teaspoon ground cinnamon and ? teaspoon clove
A pinch of salt
Oil for frying

Lalaggia of Messinia

Dissolve the yeast in lukewarm water and add ? of the flour. Mix well and let the dough sit, approximately for 30 minutes. Add the clove, cinnamon, salt and slowly pour in the flour and the oil. Knead the dough and make small round balls and then into thin strips for moulding shapes.

Lalaggia of Messinia

Heat a frying pan and add oil. Fry the dough balls until they are golden brown. Serve with honey or sugar.