Parga :: Comparisson reports


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Lo que dice el Arxiduc:

“For food, locals use sheep, deer and beef every season of the year. They also eat a lot of rice, green beans, peas, lentils, and dried and fresh beans in winter, and fish all year long caught along nearby coasts or brought here by fishermen from Corfu and Paxos, at least during the summer.

They import a lot of Turkish wheat because local harvests are only enough for four months. It comes from Thessaloniki, Samsoon, Crelu, Constantinople, Brussa, Rodosto, Braila, Varna, Durazzo, Valona and the Ambracian Gulf via Prevesa. The wheat is turned into flour to make bread and bobeta; it is used less to make polenta.”

“The Muslim population uses metal jars, normally made out of copper with lids, to transport water to wash with. These jars tend to come from Janina where they work with this metal. In Parga there are some tinsmiths who make recipients from tin and zinc.

The jars used in homes, like the clay products, generally come from Italy. They’re used to preserve olives and different types of legumes in tall recipients.

Stoneware recipients, especially plates, are used in both the city and in the towns. They’re imported from Apulia through Brindisi, from Treviso and Pordenone viaVenice and from Austria via Trieste.”

Datos proyecto Nixe III:

We did not gather any data regarding local gastronomy today in Parga.


Comparisson reports are under license of: Licencia Creative Commons

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