How to pronounce Ladenia

Ladenia is written λαδένια where it comes from. In the International Phonetic Alphabet it is /laˈðeɲa/. In plain English letters that is lah-DHEH-nyah, 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 Ladenia?

Ladenia is a bread or pastry of Greece. Where it comes from: Kimolos (South Aegean). People usually eat it as a snack and at lunch or dinner. Its main ingredients are wheat & flour and vegetables. It tastes savory and fresh.

Where Ladenia comes from

Ladenia is one of 37 signature dishes of Greece on this map. See all dishes from South Aegean.

• Fava Santorinis φάβα Σαντορίνης · Snack · Santorini (South Aegean)

  Fava in Greek cooking is not made from fava beans but from split pulses, typically yellow ones.

• Tomatokeftedes ντοματοκεφτέδες · Snack · Santorini (South Aegean)

  Tomatokeftedes are fried tomato fritters that come from the island of Santorini and are now served as an appetiser across the Aegean islands.

• Kopanisti κοπανιστή · Snack · Cyclades (South Aegean)

  Kopanisti is a salty, peppery cheese with protected designation of origin, made in the Cyclades islands, among them Mykonos, Tinos, Andros, Syros and Naxos.

• Kitron κίτρο Νάξου · Drink · Naxos (South Aegean)

  Kitron is a citron liqueur made on the island of Naxos in the Cyclades.

• Melopita μελόπιτα · Dessert · Sifnos and the Cyclades (South Aegean)

  Melopita, "honey pie", is a traditional Easter sweet of the Cyclades, linked above all with the island of Sifnos, where it is called melopittha.

• Melekouni μελεκούνι · Dessert · Rhodes (South Aegean)

  Melekouni is the traditional sweet of Rhodes, a soft bar of honey and sesame offered as a treat at engagements, weddings and baptisms.

Food of Greece

Dishes like Ladenia in other countries

Same type of dish and similar main ingredients as Ladenia:

• Pa amb tomàquet · Bread & pastry · Catalonia, Spain

  Pa amb tomàquet, "bread with tomato", is the most everyday food of Catalonia and part of Catalan identity.

• Frisella · Bread & pastry · Salento and Apulia, Italy

  The frisella is a ring of bread baked twice until hard, made from durum wheat or barley.

• Soparnik · Bread & pastry · Poljica (near Omiš), Croatia

  Soparnik is a thin, round pie of Swiss chard, onion, parsley, garlic and olive oil between two sheets of unleavened dough.

• Cebularz lubelski · Bread & pastry · Lublin (Lublin Voivodeship), Poland

  Cebularz is a round wheat flatbread, 15 to 20 centimetres across, topped with diced onion mixed with poppy seeds, and it is the signature bake of Lublin and its region.