In the spring of 2025, six major institutions in Epirus (northwestern Greece) signed a Memorandum of Cooperation, aiming to showcase the high added value of local traditional foods. Following their previous informal collaboration to promote the PGI cheese “Kaskavali Pindos”, they united their forces with a shared focus on products that will shape Epirus Cuisine’s identity.
Under a new logo depicting a traditional clay pot, a rolling pin, and a “sini” (a type of baking pan), several regional goods have been selected for promotion alongside with the Kaskavali Pindos: trout, Kefalotyri Pindos, ourda (a type of whey cheese), and the Chrysovitsa potato.
“The list of local products will keep growing. First, we will initiate all the necessary procedures with the relevant institutions to have them certified as Geographical Indication (GI) foods”, stated Alexandros Kachrimanis, Regional Governor of Epirus. “We are launching a great project”, he added.
Professor Anastasia Badeka, from the Laboratory of Food Chemistry at the University of Ioannina (Chemistry Department), noted: “By signing the Memorandum and establishing the official label of Epirus Gastronomy, we are all moving forward together. For now, we are going to put the emphasis on four additional local products, aiming to enhance their role and coordinate their value chain – from field to plate. Through this process, we hope to create the first phase of Epirus Gastronomy and then craft the products’ branding”.
Undoubtedly, this initiative heralds better days for the evolution and expansion of Epirus Cuisine as a promising brand with global potential.
