Greece
Astakomakaronada
Αστακομακαρονάδα
Spaghetti tossed in a rich tomato sauce studded with chunks of local lobster, the showpiece dish of island tavernas such as Skyros and the Argolic gulf towns.
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Greece
Giouvetsi
Γιουβέτσι
Greek baked dish of lamb (or beef) with kritharaki (orzo pasta) in a tomato-garlic sauce, baked until tender. A Sunday and festive classic, hearty and savory, served from a clay pot.
Greece
Hilopites
Χυλοπίτες
Greek egg-and-flour pasta, cut into small squares or strips, served with meat sauce or cheese. A home and taverna classic, a rustic and comforting pasta, a national staple, a homemade tradition.
Greece
Kritharaki
Κριθαράκι
Greek orzo pasta, small rice-shaped grains, used in giouvetsi and baked dishes. A national pasta, served with meat sauces or in soups, a versatile and comforting grain, a taverna staple.
Ionian Islands, Greece
Pastitsada
Παστιτσάδα
A Corfu dish of rooster (or beef) simmered in a spicy tomato-pasta sauce, served with thick pasta. A Venetian-origin island specialty, rich and aromatic, a Sunday and festive dish, a Corfiot classic.
Greece
Pastitsio
Παστίτσιο
Greek baked pasta dish: bucatini with a spiced meat tomato sauce, topped with béchamel and baked golden. A Sunday and taverna classic, rich and creamy, the Greek 'mac and cheese'.