Metsovo's Gastronomy: Metsovone, Katogi Averoff, and the Wealth of Traditional Products
The Unique Traditional Products of Metsovo: Cheeses, Wines, and the Legacy of the Tositsas Foundation
-Metsovo stands out for its traditional products which are an integral part of its local identity, making it a distinctive destination.
-Cheeses are the spearhead of Metsovo's gastronomy. Cheesemaking in the area has a long history, with recipes passed down through generations. The Tositsas Foundation played a pivotal role in the revival and development of cheesemaking in the region.
-The most famous product of Metsovo is Metsovone, a semi-hard, smoked cheese made from cow's milk, or a mixture of cow's milk with a small amount of sheep's or goat's milk. Its production process is unique and includes aging and natural smoking over flames from vine shoots, cedars, pines, and other aromatic plants, which gives it its distinct aroma and flavor. It is a Protected Designation of Origin (PDO) product.
-Metsovella is a hard cheese with a slightly spicy flavor, produced from cow's milk. Its name comes from the fact that the Metsovites made cheeses with the milk (vella) remaining from the cows.
-Besides the above, other cheeses are produced in Metsovo, such as Graviera, Piperato, and Parmesan. The Tositsas Foundation Dairy continues the tradition, using local milk and old techniques.
-Winemaking in Metsovo has developed significantly in recent years, thanks to the initiative of Evangelos Averoff who, in 1960, planted the first vineyard with the Cabernet Sauvignon variety at such a high altitude, on the vineyards of Katogi Averoff.
-Katogi Averoff is one of the most famous wineries in Greece, with a significant historical course. The winery is open to visitors and offers a unique experience of touring the production areas, the old cellars, and wine tasting.
-The vineyards of Katogi Averoff are located at an altitude of up to 1,000 meters, which affects the quality and aroma of the grapes.
-The winery produces a wide variety of wines, mainly from the Cabernet Sauvignon, Merlot, and Syrah varieties.
-In addition to cheeses and wines, local production includes other products such as cured meats—livestock products from the area are used to produce excellent cured meats, such as Metsovo sausages; honey from the flowers and herbs of the Pindus; and traditional pasta, such as chilopites and trahanas. Complementary to the consumable products, handmade weavings and wood carvings reveal the creativity and passion of the Metsovites.