Five Greek dishes are between the 100 Best Rated PASTA DISHES in the World, according to TastAtls! The winner is Italy (of course) but Greece has a tradition that makes the greek cuisine very popular when it comes to Pasta! The most popular Greek pasta dishes are Giouvetsi, Pastitsio, Astakomakaronada, Makaronia me kima and Manestra!
The term manestra in Greece is quite versatile and may refer to orzo pasta, a tomato soup that is enriched with orzo, or a rich orzo-based stew. On the Cycladic islands, manestra mainly denotes a tomato-based orzo soup that is usually enriched with onions, garlic, and olive oil, then occasionally topped with grated cheese.
However, the term is often used to refer to a rich orzo stew or a casserole that is elevated with tomatoes and meat and is occasionally interchangeable with the names giouvetsi and kritharaki. Both dishes are classic comfort food, believed to have been invented under Italian culinary tradition.
No 43 -Makaronia me kima (μακαρονια με κιμα)
This Greek version of pasta and a tomato-based meat ragù is a traditional dish that appears in numerous versions across the country. Although makaronia me kima is incredibly versatile and can be easily adapted with additional ingredients, it is usually distinguished by the use of fragrant spices such as cinnamon or cloves in the meat ragù.
It is a classic comfort dish that is typically garnished with grated cheese.
No 35 -Astakomakaronada / (Astakomacaronada, αστακομακαροναδα)
The main element in this exquisite Greek dish is lobster meat that is coupled with a flavorful tomato-based sauce and served over pasta. The dish is typically prepared with spaghetti, while the sauce is usually enriched with wine and various herbs and spices.
Lobster meat is traditionally served in shells, and the whole dish is generously garnished with parsley. Though it can be found in other Greek regions, astakomakaronada is mainly associated with the island of Skyros.
No 20-Pastitsio / (παστίτσιο, Pastichio)
Although the Greeks did not invent pasta, they have been consuming similar foods since ancient times. Actually, some terms we usually associate with Italian food like lasagna and macaroni are thought by some to be of Greek origin.
However, this dish takes its name from the Italian pasticcio, a large family of pies featuring pasta and ragú. Pastitsio is to Greeks what lasagne are to the Italians and what mac and cheese is to Americans – intensely aromatic, rich and gooey layers of tubular pasta in a hearty sauce consisting of tomatoes and ground lamb meat, topped with béchamel sauce and, ideally, sprinkled with grated kefalotyri or kasseri cheese.
It is a perfect dish for a cold winter night with its intense flavors of cinnamon, nutmeg, cloves, and allspice. In Greece, pastitsio is often enjoyed in February, during the weeks that precede Lent, and on the Sunday of Apokreos, the last day on which the observant are allowed to eat meat.
Because it is prepared in large amounts and quite inexpensive, it is also an ideal dish for large crowds of people.
No 7- Giouvetsi / (Youvetsi, γιουβέτσι)
This classic Greek casserole consists of a combination of pasta and tomato-braised meat that is prepared as a one-pot oven dish. Although veal is the traditional choice, various types of meat may be employed, while the rich tomato sauce is usually seasoned with cinnamon, allspice, red wine, cloves, and bay leaves.
Tradition suggests using two types of pasta, the small-sized orzo or the square-shaped hilopites, and topping the casserole with a layer of grated cheese. Giouvetsi, named after Turkish earthenware, is a common meal served on large family gatherings and various festive occasions.
AND THE WINNER IS… ITALIAN Pappardelle al cinghiale!
Pappardelle is a famous Tuscan pasta variety. When paired with ragù di cinghiale (made with wild boar), they become one of the region’s best gastronomic experiences. Unlike classic ragù, the one prepared with wild boar has an intense, much stronger flavor achieved by long, slow simmering in a rich sauce of tomatoes and red wine.
The tender meat paired with fresh egg pasta is a combination full of flavors and tradition in every single bite – rich and delicious, topped with a generous amount of chopped fresh parsley and a sprinkle of Parmigiano, pappardelle al ragù di cinghiale make a perfect, comforting winter dish, especially when paired with a glass of Tuscan red wine.