Cuisine of the Ionian Islands

The Cuisine of the Ionian islands or Heptanesean cuisine (Greek: Επτανησιακή κουζίνα) in Greece is the cuisine of the Ionian Islands region. It has more influences from Italian cuisine than can be found in any other part of Greece due to the long period of Venetian rule in the Ionian Islands.

Cephalonia
Notable dishes include:


 * Andrakla (salad)
 * Pissara (salad)
 * Bourbourelia, mix of cereals and legumes
 * Kreatopita (meat pie)
 * Prentza, creamy cheese
 * Omeletta
 * Riganada
 * Sofigado, meat (lamb or veal) with vegetables
 * Tsigaridia, greens
 * Tsouknidopita

Corfu



 * Bianco, fish dish
 * Bourdeto, fish dish
 * Bourou-bourou, pasta soup
 * Corfú, yellow cheese
 * Niokos, type of orzo (pasta)
 * Pastitsio, baked pasta
 * Pastitsada
 * Poulenta (Polenta)
 * Savoro
 * Sofrito
 * Salado, local salami
 * Tsigareli
 * Noumboulo, pork tenderloin
 * Polpettes, meatballs
 * Fogatsa, type of bread (similar to Tsoureki)
 * Colombina (type of tsoureki)
 * Bianceta (dessert)
 * Bolsevikos, dessert
 * Mandola (dessert)
 * Ginger beer (Tzitzibira)
 * Kumquat drink

Othonoi

 * Bianco
 * Bourdeto
 * Patatopita
 * Pastitsada
 * Poulenta

Lefkada

 * Frygadeli, lamb meat
 * Riganada
 * Sofigado, meat (lamb or veal) with vegetables
 * Salami Lefkadas
 * Tsigaridia, greens
 * Galatopita (dessert)
 * Soumada, drink

Zakynthos

 * Boutridia, vegetables
 * Bourdeto (with meat instead of fish)
 * Sofigadoura, vegetables (optionally with meat)
 * Polpettes, meatballs
 * Sgatzeto, goat meat
 * Zante currant
 * Frigania (dessert)
 * Fritoura (dessert)
 * Rafiolia (dessert)

Common sweets, often found in the Ionian islands, are pasteli and mandolato.