page_title: Rhodes
section_title: Cuisine
hierarchical_section_title: Rhodes / Cuisine
caption_attribution_description: Ελληνικά: Δική μου φωτογραφία, πιάτο με "πιταρούδια" English: Pitaroudia, traditional Dodecanesse food
context_page_description: Rhodes is the largest of the Dodecanese islands of Greece and is also the island group's historical capital. Administratively the island forms a separate municipality within the Rhodes regional unit, which is part of the South Aegean administrative region. The principal town of the island and seat of the municipality is Rhodes. The city of Rhodes had 50,636 inhabitants in 2011. It is located northeast of Crete, southeast of Athens. Rhodes' nickname is The Island of the Knights, named after the Knights of Saint John of Jerusalem, who ruled the island from 1310 to 1522.
  Historically, Rhodes island was very famous worldwide for the Colossus of Rhodes, one of the Seven Wonders of the Ancient World. The Medieval Old Town of the City of Rhodes has been declared a World Heritage Site. Today, it is one of the most popular tourist destinations in Europe. The name of the U.S. state of Rhode Island is thought to be based on this island.
context_section_description: Rhodian tradition in food is rich. Koriantolino and Souma (colorless alcoholic beverage produced from grape distillation) are the main alcoholic drinks of Rhodes. Local foods include Pitaroudia, Milla and Tsiriggia, Pougia pie, Lakani, Katsikaki Kapamas, Lópia (beans) with goat, Makarounia, Matsi -hand made pasta, used to make Koulouría, a traditional recipe-, Tsouvras, Sivrasi, Yiaprakia, Kefalopoda Lambris, Ladopita, Tahinopita, Synoro (traditional cheese). Local pastry specialties are Melekouni, Fanouropita, Mouchalebi, Takakia, Escharitis, Katimeria, Amigdalotá (white almond cookies), Moschopougia and Mantinades.
caption: Pitaroudia, a traditional chickpea dumpling from Rhodes and Dodecanese
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