Ένωση Ξενοδόχων Νομού Αχαϊας

Gastronomy
LOCAL PRODUCTS
Excellent quality olive oil and wine of Appellation of Origin of High Quality is produced here in abundance, such as Roditis, Mavrodafni and Muscatel. The Regional Unit of Achaia is famous for its local cheeses, such as Kalavryta feta, produced in the modern dairies of the area and nationally recognized as of excellent quality. Traditional bakery products of superior quality and pasta (noodles, frumenty). In the mountains, the visitor can enjoy local meat (goat, lamb, beef, chicken) charcoal grilled or cooked using local recipes. Rooster-pasta, clay-oven cooked lamb or goat, lamb or goat cooked in olive oil and oregano, rabbit stew, beef, boiled goat are unforgettable dishes. Just as unforgettable are the green beans in the mountainous villages of Akrata or Kalavryta.  In Planitero, in Tripotama, in the region of Dafni, trout - fried, baked or boiled in herbs is dominant. There is an abundance of appetising fish, mullet and eels from Papas Lagoon and Prokopos Lake, while anchovy cooked in oil in the traditional fishing village of Alykes is unbeatable.  For cold winter days, there is spicy fish soup (Burgetto) usually from Scorpion or from Longfin Gurnard, Rantza, Snapper Shark, which is unique.  As for the raisin, it is in abundance in the region of Aigialeia and can be seen either hanging on the vine, or drying on threshing floors, depending on the time of the year. Dry or fresh, the famous Vostitsa is the best variety of black Corinthian raisin in the world and is a true delight.