How to pronounce Flomaria

Flomaria is written φλωμάρια where it comes from. In the International Phonetic Alphabet it is /floˈmarʝa/. In plain English letters that is flo-MAR-yah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Flomaria?

Flomaria is a noodle dish of Greece. Where it comes from: Lemnos (North Aegean). People usually eat it at lunch or dinner. Its main ingredients are wheat & flour, egg and dairy & cheese. It tastes savory.

Where Flomaria comes from

Flomaria is one of 37 signature dishes of Greece on this map. See all dishes from North Aegean.

• Ouzo ούζο · Drink · Lesbos (North Aegean)

  Ouzo is the dry, anise-flavoured aperitif of Greece, also widely drunk in Cyprus.

• Mastiha liqueur μαστίχα Χίου · Drink · Chios (North Aegean)

  Mastiha is a sweet liqueur from the island of Chios, flavoured with mastic, the hardened resin collected from the mastic tree, a small evergreen shrub that grows on the rocky ground of the island's south.

• Ladotyri Mytilinis λαδοτύρι Μυτιλήνης · Snack · Lesbos (North Aegean)

  Ladotyri Mytilinis is a hard cheese from the island of Lesbos in the northern Aegean, named after Mytilene, the island's main town.

• Moussaka μουσακάς · Main dish · Greece

  Layered aubergine dishes were cooked across the Ottoman world and the Arab world, and the name comes from Arabic.

• Souvlaki σουβλάκι · Street food · Greece

  Souvlaki means "little skewer": cubes of pork, chicken or lamb marinated in olive oil, lemon and oregano and grilled over charcoal.

• Spanakopita σπανακόπιτα · Bread & pastry · Greece

  Spanakopita is a pie of spinach, feta, herbs such as dill and spring onions, and eggs, wrapped in layers of filo pastry brushed with olive oil and baked until golden.

Food of Greece

Dishes like Flomaria in other countries

Same type of dish and similar main ingredients as Flomaria:

• Carbonara · Noodles & pasta · Rome, Italy

  Carbonara is spaghetti or rigatoni tossed off the heat with egg yolks, grated pecorino romano, crisp cubes of guanciale (cured pork cheek) and a lot of black pepper, so the egg turns into a silky sauce without scrambling.

• Käsknöpfle · Noodles & pasta · Vorarlberg, Austria

  Käsknöpfle is what Vorarlberg and Liechtenstein call Käsespätzle, the cheese noodles shared across the Alpine lands, from Swabia and the Allgäu to Switzerland and Tyrol.

• Käsespätzle · Noodles & pasta · Swabia (Baden-Württemberg), Germany

  Käsespätzle is the Swabian answer to macaroni cheese.

• Älplermagronen · Noodles & pasta · Central Switzerland, Switzerland

  Älplermagronen, "alpine herdsmen's macaroni", is a dish from the Swiss Alps of pasta, potatoes, cream, cheese and onions.