Ep 12. An Ionian Odyssey

In season 3 episode 12 of My Greek Table with Diane Kochilas, viewers are taken on an Ionian Odyssey. The episode explores the stunning Ionian islands, located off the western coast of Greece, and the unique culinary traditions that can be found there.

Diane begins her journey on the island of Corfu, where she visits a local seafood market to learn about the fresh catches of the day. She then heads to a nearby kafeneio, or coffeehouse, where she samples classic Corfiot dishes such as sofrito, a stew made with beef, onions, and vinegar.

Next, Diane travels to the island of Zakynthos, where she meets with a beekeeper to taste the island's famous thyme honey. She also visits a local bakery to try pasteli, a traditional snack made with sesame seeds and honey.

Moving on to the island of Ithaca, Diane explores the rugged landscape and learns about the island's goat cheese industry. She meets with a cheesemaker who demonstrates how to make the creamy, tangy cheese that is a staple of Ithacan cuisine.

The final stop on Diane's Ionian Odyssey is the island of Kefalonia, where she meets with a group of women who are carrying on the tradition of weaving. They create intricate textiles using a technique that has been passed down for generations. Diane also gets a lesson in making soutzoukakia, a type of sausage that is flavored with cumin and cinnamon.

Throughout the episode, Diane emphasizes the importance of preserving Greece's culinary traditions and the value of supporting small, local producers. She encourages viewers to seek out traditional dishes and ingredients when cooking at home.

Overall, An Ionian Odyssey is a visually stunning and informative episode that showcases the unique flavors and cultural heritage of the Ionian islands.