Fresh fishes
In the dozens of taverns of the Municipality, literally on the sea, one can enjoy fresh seafood, caught by local fishermen.
Fish appetizers, small fish fried or salted, sardines wrapped in vine leaves, crab salad, sahanaki peskandritsa etc.
Local cuisine
From antiquity until today, the traditional cuisine of the area is permeated by the concept of moderation since the inhabitants use raw materials of their own production and preparation. Their daily diet is based on countless vegetables, legumes, olive oil, limited meat and plenty of fish, necessarily accompanied by wine or tsipouro..
Although the traditional ways of cooking tend to be forgotten in most parts of Greece. The local traditional Mediterranean cuisine of the area of our Municipality remains alive being a pole of attraction for gastronomic visitors. In the dozens of taverns literally on the sea one can enjoy fresh seafood and traditional delicacies. , in the traditional way. Born and passed down from generation to generation, from local producers.
Wine
Next to Thessaloniki, the wine roads lead to the seaside centers of Perea, Agia Triada and Nea Michaniona to reach Epanomi, at the cape, at the edge of Thermaikos.
The fertile land of Epanomi, Perea and Michaniona hosts vineyards where the bottling of white and red wine is done by small producers but also by large wineries.
Tsipouro
TSIPOURO, Greek alcoholic beverage, inextricably linked to the way of life, hospitality and entertainment of the Greeks. It represents a whole culture that unites a group around a table.
Its history in the fertile land, full of vineyards, of Epanomi, Perea and Michaniona, is lost in the depths of the centuries as a heritage by the monks of Mount Athos (14th century).
“National Distillate”, as it is called, is produced from the “marc” the mass of grapes that remains after the grapes are squeezed in order to produce wine. Starting with the grape, caring for a whole year, until the big moment, boiling, it ends up drop by drop clean in the glasses and delights the hearts.
Despite the fact that in the last decades of the 20th century the production of tsipouro has become industrial, in our area it is still done exclusively “at home”. In the traditional way it was born and passed on with respect from generation to generation as a seven-sealed sacred secret.
From the end of October to the middle of December, the place literally “boils”. Traditional cauldrons prepare the “agioneri” culminating in the tsipouro festivities which are accompanied by a traditional feast. It is served in all the taverns of the Municipality accompanied by appetizers that traditionally must have a salty or sour taste. It tastes great with thick cheeses, tzatziki, small fish fried or salted, baked potato and traditional pickles.υρσί.
Perek, the Traditional Pontian Pie
A recipe that came to our area together with the refugees who arrived here from Pontus.
The Pontian pie Perek is deservedly among the first choices of those who visit our area.
A purely traditional recipe, which is followed faithfully over the years.
This pie is an art, which starts from the preparation of the sheet until the final baking before it is served.
You will find it in selected taverns of our Municipality.