Venetian Breads vs. Greek Breads
The Ionian Islands, nestled between Greece and Italy, have a heritage influenced by both Venetian and Greek traditions. Bread-making, a staple of both cultures, reflects these influences, offering a fascinating contrast styles between Venetian and Greek.

Venetian breads, a product of centuries of Venetian rule in the Ionian Islands, are known for their use of premium ingredients. They often feature additions such as olive oil, butter, milk, and aromatic spices, creating rich, flavourful loaves. Sweet breads like fugassa, a Venetian focaccia, are a prime example. Made with flour, sugar, eggs, and a touch of citrus zest, fugassa has a soft, delicate texture and was historically a festive bread, symbolizing prosperity. Venetian breads also incorporate intricate shapes and designs, reflecting their celebratory nature.

In contrast, Greek breads in the Ionian Islands are simpler, rooted local resources. These breads, such as psomi, are typically made from basic ingredients like wheat or barley flour, water, yeast, and salt. They have a hearty, crusty exterior and a dense, chewy interior, perfect for soaking up olive oil or accompanying traditional dishes like olives and feta cheese. Greek breads also include variations like dakos or barley rusks, a staple in island diets.

While Venetian breads highlight indulgence and artistry, Greek breads emphasize sustenance and community. Together, these influences create a diverse bread culture on the Ionian Islands, showcasing the  blend of two distinct culinary worlds.