The Visitors can taste a variety of special local dishes.
“Giaprakia” is the main dish during Christmas. It is made of pork meat cut in small pieces or minced meat, rice and many different spices, wrapped in cabbage pickle “armia”, which is a local recipe.
The “Mpoumpari” is a rare delicacy made of filled stomach or intestines with rice and minced pork and liver, while the dominant delicacy of Kozani’s dish during Easter is the so-called “Tsitsilato” (lamb cooked with plenty of herbs and spinach).
The area is well known for its homemade pies, stuffed with onion, eggplant, leek, nettle, spinach or minced meat. Visitors should definitely taste the well-known rounded pies called “Kichia”, small rounded pies made of sheet of dough and feta cheese.
The cheese products of Kozani are considered to be unique for their quality and taste. The local “Feta” cheese, the “Touloumotiri” cheese, the “Kefalotyri” or Parmesan cheese, the “Batzios” cheese and the “Manouri” cheese are delicious.
The famous Sisani Beans are a special dish whether cooked as bean soup “Fasolada, or in the oven “Gigantes plaki”.
The great apple productions of the Eordaia province and the peaches produced in Velventos have resulted in the creation of modern agricultural cooperatives, involved with the processing and the promotion of delicious jams and sweets.
Associations and individuals operate in the production of wine and tsipouro, creating products of excellent quality. Exceptional varieties like “Xinomavro”, “Moschato”, as well as the sun-dried wine of Siatista “liasto”. “Tsipouro” is a rare art of ouzo, produced by the double distillation of grape stum and is flavored with aniseed.