LINK to former post on Grikos

If you are interested in my former posts on Greek food then click on this link>>>>>
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 wheatricchiteddhe - type of macaroni

minchiarieddhi - a type of long macaroni

sagne ncannulate - a wide tagliatelle up to inch and a half
Mendulata te cranu - a dessert similar to Pastiera, filled with cream chees...