GASTRONOMY AND TRADITION
AGLAITSA tsipouro and ARTIOS wines were created to add a special touch of quality to the culinary tradition of the region where they are produced, but also to all the local cuisines of Greece in which we can find an innumerable variety of traditional dishes, tsipouro meze and wine meze. The region of Arta in particular is developing into a very interesting culinary community that highlights the products of the region, but also the entire culinary tradition of Epirus.
The Amvrakikos gulf and the Logaros lagoon on the one hand, the Tzoumerkas on the other, as well as the river Arachthos, which waters a fertile land full of citrus fruits, kiwis and olives, offer a huge variety from seafood to livestock products, fruit and vegetables, olives and oil.
All these, either on the tables in the countless taverns and restaurants or in the kitchens of the houses, are the best meze and gain more value with our tsipouro and wines, but above all with good company.
If we start with the seafood, we have to choose among the famous Amvrakikos shrimps, sardines and garbars, sea bass, mussels, fish-farmed trout and mullet, while eels and the caviar of Arta, the hidden treasure of the region, have a special place.
And of course we will accompany them with AGLAITSA tsipouro and ARTIOS white wine. The region is also a dairy paradise with many cheese dairies producing feta, cephalograviera and galotiri, as well as excellent local kinds of cheese such as anthotyro and tsalafouti.
Imagine all these together with the famous konservolia Artas and sourdough bread, or the cheese bread perperitsa next to a glass of tsipouro or wine.
And if we prefer the cooked appetizers prepared by the local restaurants and taverns, as well as by the experienced cooks, they will whet our appetite for bumbaria (intestines stuffed with rice and minced meat), the famous tsumpleki of Arta (meatballs baked in the oven with onions), beef with local oranges in the roaster, goat braised with trachanas.
From the mountains we source the best kinds of meat that experienced cooks offer in the oven or on the spit to enjoy with a glass of red ARTIOS.
Of course, Arta’s culinary invitation cannot miss the incomparable Epirus tradition of pies, either open, without filo pastry, such as zarkopita and blatsara, or closed in an inventive variety: Kassiata, cosmiri, meat pie, sour milk pie, vegetable pie, potato pie, groats pie , trachanopita, pumpkin pie, milk pie.
And for dessert, we will once again fill a glass with AGLAITSA tsipouro, preferring spoon sweets made of local citrus fruits.