Kefalonia is a large and fertile island with vast olive groves and vineyards, from which it produces excellent quality olive oil and wines. There are significant agricultural cultivations in the Paliki Peninsula, where Lixouri is located, and livestock farming is also prominent on the island, with approximately 1,200 families involved in rearing chiefly sheep and goats, as well as pigs.
The exceptional extra virgin olive oil from Kefalonia is PDO (Protected Designation of Origin) and comes from a variety of olives, including “local olive”, Asprolia, Korfolia, Matolia, Thiako, and Koroneiki. Cheesemaking has a long history on the island. Kefalonia’s traditional cheese is its superb feta, which is officially identified as the barrel-aged cheese of Kefalonia. It is a white, either soft or hard cheese made from sheep’s or goat’s milk.
The famous Kefalonian spicy kefalotyri cheese is also unique. Other cheeses include myzithra, manouromyzithra, graviera, prentza (a spicy paste made from feta trimmings left in the barrel, olive oil, and thyme), and stouba or giza (a form of trimmings made from a mixture of sheep’s and fresh goat’s milk).
Kefalonia produces some of the finest fir honey, characterised by its distinctive aroma, which originates from the endemic Kefalonian Fir found on Mount Ainos. The island also yields light-coloured, runny thyme honey and flower honey.
Cuisine
Traditional Kefalonian dishes often bear Italian-sounding names, reflecting the island’s long occupation by the Venetians. Staple ingredients include abundant garlic, cinnamon cloves tomato sauce, the aromatic herb sapsycho (marjoram), and fennel. Unique throughout Greece are Kefalonian pies. In addition to the well-known meat pie filled with goat, pork or beef, rice, and thick pastry, there are also octopus pies, pies with cuttlefish, salted cod pies, artichoke pies, and classic spinach and cheese pies.
The local “aliada”, or skordalia (garlic sauce), is traditionally very strong and may include broth from boiled cod or octopus juice, accompanying fried cod or wine-marinated octopus. Other distinctive dishes include “Lagoto” (rabbit or chicken in red sauce, also known as “Sofigado” or “Bianco” – in a white lemon sauce with plenty of garlic), rabbit stifado with red garlicky sauce or “Sofigado”, beef “Prokado” (beef in red sauce with garlic and cloves inserted into the meat), “Tsigaridia” (a dish cooked with wild greens, spinach, Swiss chard, plenty of garlic, and vinegar or tomato), stuffed artichokes with fennel, garlic, and rice, and “Riganada”, which resembles a Cretan dakos: slices of moistened bread rusk topped with ample amounts of olive oil and grated tomato, oregano, and Prentza cheese.
Desserts
The most well-known local sweet treat of Kefalonia is the mandoles, in a characteristic red colour, made from almonds and sugar. Amygdalota (almond cookies) are made using almond paste flavoured with orange and lemon zest and juice, and covered in almond slices. The almond pie is a classic syrup-soaked dessert. Other sweets include crispy fried dough drizzled with sugar or honey and cinnamon, “komfeto” (quince paste), and an extensive variety of spoon sweets, such as “meskola” and, of course, the mustalevria, grape must with dried fruits and topped with sesame seeds.
Kefalonia Wine
Three distinct Protected Designation of Origin (PDO) zones have been established on the island, with the most significant being the PDO Robola of Kefalonia, the island’s renowned wine. Indeed, Kefalonia is indeed the only one among other Greek islands to have a Protected Designation of Origin (PDO) zone of superior quality, named “Robola of Kefalonia”.
This particular zone is unique as it exclusively produces dry wines from 100% Robola grapes and is in the southwestern part of Mount Ainos. The limestone-rich soil imparts a notable minerality, and the higher altitude vineyards, reaching up to 800 meters, provide freshness and aromatic intensity. The “Robola Cooperative” operates its own visitor-friendly winery, while the island is home to over 20 wineries open for visits. Robola, Moschato, Vostilidi, Tsaousi, Thiniatiko, and Mavrodaphne of Kefalonia wines are exclusively produced in Kefalonia.
The other two PDO zones focus on sweet wines made from Moscato (PDO Moscato of Kefalonia) and Mavrodaphne (PDO Mavrodaphne of Kefalonia). Unfortunately, dry wines made from Mavrodaphne grapes are not permitted to display the Mavrodaphne variety on their label, as the PDO Mavrodaphne refers exclusively to sweet wines. In addition to the PDO zones, there are the Protected Geographical Indication (PGI) regions of Slopes of Ainos, Metaxata, and Mantzavinata, with the first being the most significant.
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