Kalamata

Kalamata, the capital and central port of Messenia prefecture, is located at the site of ancient Farai. Kalamata was occupied by the Ottoman Turks since 1459 and was finally liberated on March 23, 1821. Following independence and thanks to the exploitation of the fertile Messinian lands it developed into a wealthy urban centre.
Magnificent Mt. Taygetos towers above a city that boasts modern cafes, beach bars, restaurants, hotels, markets, historic buildings, a significant port, a summer dance festival and a pulsating nightlife and a seemingly endless beach. Kalamata, is the blessed land of Messenia and Peloponnese.

Gastronomy

The Kalamata region, Messenia is a very rich and fertile region with famous products and delicacies such as:

• Kalamata olives PDO

They have traveled across the world. All juicy, with their characteristic brownish color and a slightly fruity flavor, the Kalamata olives consist a treasure for the Messinian land together with the olive oil.

• Tsapeles fig trees

There are plentiful fig trees in the area of Kalamata and Messinia in general and the characteristic variety is the tsapelosykon. The figs are consumed fresh, even cut directly from the tree, or dried, after having stayed under the sun and dried in a natural way, with absolutely no chemical additives.

• Honey

The Mt. Taygetos honey is made from many different types of plants, flowers, etc. Mainly we meet fir honey and heather honey, but there are varieties of thyme honey, flower honey, strawberry tree, sage and pine.

• The poliani apples

In the region we meet the specific variety of apples. Τheir rich aroma and flavor make them the first choice for the people of Kalamata.

• Wild artichokes

A nutritious vegetable met in the surrounding villages.

• Potatoes

A special potato variety produced in the villages of Taygetos, mostly in Alagonia. It is round shaped, thick peel, thus can be stored fora long enough.

• Mung beans or psilofasoula

They belong to the category of pulses; their size is smaller than the lentil, while their color is green. Easily cooked, they do not require long cooking or any other special treatment.

• Aromatic plants and herbs

The area of Kalamata and especially mount Taygetos, with the great variety of indigenous plants and herbs, offer visitors the opportunity to get to know one of the richest and most interesting ecosystems in Europe

• Sfela PDO cheese

A semi-hard cheese from sheep or goat milk.

• Lalangia

A local traditional delicacy. They are actually rolls with olive oil, which are formed with flour and water, folded into thin strips and fried in hot oil. They can be part of the breakfast meal.

• Vinegar

Kalamata is famous for its balsamic vinegar with its elegant taste, its dark amber color and its thick texture. It is made from grape must, which is placed for maturing in wooden barrels and obtains the specific aroma and color, along with the intense flavor.

• Wines

Interesting aromas and flavors claim a leading role in Kalamata tables. The local varieties  Fileri, Fokiano, Assyrtiko, Moschofilero, Agiorgitiko, Mandilaria but also Cabernet Sauvignon, Cabernet Franc, Grenade Rouge, Merlot, and Carignan make excellent wines taking advantage of low altitude, the ideal climatic conditions, and the fertile soil of the area.

• The pasteli

Typical traditional sweet made from sesame and honey. It occurs with many variations (peanut, almond) and different textures (soft-boiled, crunchy). A dominant Kalamata product is the melato pasteli (pasteli with honey).

• Messinian salad

It is the typical salad of the region and it includes only local products such as sfela cheese, singlino, dried figs, raisins, oranges, lalangia, olives, oil, eggs, boiled potatoes, aromatic herbs.