The gastronomy of Elassona and the surrounding area of thessalian Olympus reflects the rich local tradition and the close relationship of the inhabitants with the land. The PDO Elassona feta cheese stands out, made from goat’s and sheep’s milk collected from the flocks of the Olympus slopes. Along with this, cheeses such as kasseri and traditional yogurt enrich the region’s flavor palette. Traditional pies occupy an important place in the local cuisine: choropites (savory pies), trahanopites (pies with trahana), galatopites (pies with milk), and kolokythopites (zucchini pies), made with handmade dough and pure ingredients. Tsipouro, a product with a long tradition and a strong social dimension, is the ideal accompaniment to local mezes. The wines of the region, with their rich aroma and character, highlight the uniqueness of the place. The culinary experience of Elassona is an authentic journey of flavors that combines tradition with nature.
Elassona goat is roasted slowly in the oven, usually at a low temperature, until the meat is tender and the skin is golden brown. It does not require many ingredients – a little garlic, oregano, local olive oil, and lemon are enough to bring out its flavor. The meat is tender and juicy, with a natural flavor that comes from the animals’ herbivorous diet and the mountainous environment. It is often served with potatoes in the same pan or with a salad of seasonal greens. Roast goat is a staple dish in local taverns and is particularly popular on Sundays and holidays.
Wild herbs growing in the region are used as fillings for a variety of delicious pies. Their combination with local feta cheese and trahana (a wheat-based porridge-type dish) enhances the overall pie-experience. Herbs cannot be added raw, they have to be braised first. When making the pastry “phyllo” (the paper-thin top layer of pies), adding local dairy products, like yogurt and milk, a dab of corn oil and a pinch of soda in the flour makes all the difference.
Elassona roast lamb with potatoes is a typical recipe of the region, based on the excellent quality of local lamb, known for its taste and tenderness. The meat is marinated with aromatic herbs from Mount Olympus, garlic, and lemon, and slowly roasted in a wood-fired oven with potatoes, which absorb the aromas and juices of the meat. The slow cooking process guarantees a juicy result and crispy skin, offering a dish full of authenticity and tradition that honors the culinary identity of Elassona.
The municipality of Elassona, at the foot of Mount Olympus in Thessaly, is an authentic gastronomic destination that combines traditional flavors with a pristine natural environment. The region is famous for its excellent dairy products, with Elassona PDO feta cheese, produced from top-quality goat’s and sheep’s milk, being the most renowned. Elassona PDO lamb and goat meat occupy a special place in local production, known for their unique flavor, thanks to free grazing in the rich pastures of Olympus. The animals are fed naturally, which gives the meat exceptional tenderness and flavor. The culinary experience is complemented by the aromatic honey of the region, a product of the rich mountain flora, and by the quality wines from local vineyards, cultivated with care and passion. Thessalian Olympus offers not only natural beauty, but also a wealth of authentic flavors that reflect the tradition, quality, and hospitality of the region.
Livestock products