Gastronomy and Traditional Products

Gastronomy and traditional dishes are an integral part of the region’s cultural heritage. The place is distinguished mainly for local meats, cold meats, chicken, kebab, sausage, and fried leeks, but also for river trout grilled or fried in fresh butter. Also famous are traditional noodles and trachanas, sauces, oil, legumes, jams and spoon sweets, village pies of the region, and pure dairy products, especially feta cheese, yogurt, sour milk, butter, and the mizithra.

From the multitude of flavors, products, and foods, the “spatula” (traditional pudding), with a fluffy syrupy sponge and soft cream, the “plasto”, the famous cornmeal pie, and the Trikala sausage, which is expected to be certified as a PGI, stand out. , with pork, leek, and oregano from Koziakas. Of course, the list cannot miss the “batzina” from Pyli, a pie with pumpkin and cheese, or the “katsamaki”, fermented pork sausage. It is noted that in the settlement of Kalogiroi, the tsipouro acquires another grace, as they put anise inside.

Finally, it is worth mentioning the rare types of herbs that thrive in the area, mountain tea and oregano, and mountain wildflower honey. After all, the area has a long tradition in the field: it is said that in Koziakas, Asklepios collected his herbs from a wide variety of unique endemic aromatic and medicinal plants.


Meteorisimo is positioned as a landmark of the region’s culinary identity, with the main objectives of presenting and promoting the gastronomy that has developed in Trikala and the roots of Meteora and the mountains, as well as local agro-food products and traditional dishes. By bringing restaurants and retailers in contact with local producers and consumers but also through the creation of the Meteorisimo collective brand and related certification process, it has managed to create a network of businesses related to the region’s gastronomy and highlight the richness and uniqueness of traditional products and the local cuisine. As a result, it becomes a means of acquaintance of the visitor with the Trikala tradition, the people, the hospitality and the culture of the place.

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