Greek Cookbooks: The Cuisine of Kimolos with Recipe for Ladenia – Olive Oil Bread with Tomato-Onion Topping (Λαδένια)

Ladenia is so good I’ve made it three times in three days.

Ladenia is a specialty of Kimolos, a tiny Greek island in the Aegean Sea. It is bread dough topped with fresh tomatoes, onions, and olive oil (from which it gets its name: “ladi” means “oil” in Greek), and baked until the edges are crunchy and the onions caramelized.

Filena Venardou documented the traditional foods of Kimolos in Η Κουζίνα της Κιμώλου (The Cuisine of Kimolos). Venardou says Ladenia is the most “original and characteristic” dish of Kimolos, and is “considered the precursor” of modern pizza. According to Venardou, Ladenia has been made in Kimolos since the time of its domination by the Venetians (1207 – 1566 AD/CE).

Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to


http://www.laurieconstantino.com/ladenia-pizzas-greek-forerunner-from-kimolos/


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