LINK to former post on Grikos

If you are interested in my former posts on Greek food then click on this link below.>>>>

http://internationalfoodblog.blogspot.com/2017/06/international-greece-link-to-links-for.html#.WbWg_7KGOpo
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During many centuries of cohabitation there was an exchange of knowledge between Griko (transplanted Greeks) and Southern Italians in the art of cooking. The Griko are traditionally producers of cereals, vegetables, olives and legumes. Local Griko cuisine does not differ greatly from the local Italian population, however there are local regional variations. Many typical Griko dishes that are still in use among them. Some of them are mentioned below. 
Pitta and Lestopitta - a traditional Greek-Calabrian bread from the Bovesia region

Ciceri e ttrìa - A form of Tagliatelle served with Chickpeas. Traditionally this dish was consumed on the feast of Saint Joseph on 19 March in Grecia Salentina.

Cranu stompatu - a wheat dish, prepared in a simple way, by soaking and pounding the wheat
TYPES OF PASTAS

Tiaulicchiu - Hot Chili peppers, extensively eaten 
throughout Grecia Salentina, they are usually stored dry, or preserved in jars of oil, with the addition of slivers of garlic, mint, and capers.
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