Ο τοπικός πολιτισμός της περιοχής των Τζουμέρκων
Υπόμνημα:

The Diet

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Every region sets its own nutritional standards which are based on the average home’s production yield as well as its exchanges with neighboring communities. The diet in the Tzoumerka region is based on all products that grow on the land in addition to its livestock. Cereals and corn are abundant and are used in bread making. Legumes and vegetables were also a common staple because the heavy maintenance of farming together with poverty meant the infrequent consumption of meat which was only served on special occasions. Every household had small plots of land with cultivations of either corn or wheat and a bigger or smaller number of domesticated animals which supplied them with the necessary staples.

Common practice was to rear a pig which was slaughtered at Christmas and whose meat was then pickled and therefore preserved for the remainder of the year. The pig’s fat was used either as a preservative or a substitute for oil because it was scarce in supply. The inhabitants of these mountainous communities also kept small gardens which supplied them with root vegetables while the women collected various greens from the mountains, which they’d use in traditional pie making. Some sort of pie was almost always on the table.

Other ingredients, such as wheat flour, were either supplied by neighboring Thessaly or from the shops in Ioannina and Pramanta (e.g. salt). Over winter groups of women would usually make their way to the neighboring prefectures of Preveza and Thesprotia where they worked in olive farms in order to secure enough olive oil for the year.

Oral Testimonies.