Dzama di yinu (wine juice)

Traditional Aromanian sweet juice for freshening stale bread.
Ηπειρώτικο Πρωινό-Dzama di yinu (wine juice)
Before cooking...

Metsovo is one of the most representative Greek Aromanian villages, and that’s evident in every aspect of its cultural heritage, gastronomy included. In the local Aromanian dialect, “dzama” means juice, and “yinu” means wine. Respectively, “dzama di yinu” is a liquid sauce made from wine. Besides wine juice, Aromanian herders used to make many similar dzama-type sops. For example, they often soaked dried cheese and bread in boiling water or stale bread in a broth made from onions and spices.

Dzama di yinu (wine juice)


Dzama di yinu was a quick way to make the most of leftover or stale bread, but it’s also a great companion to fresh sourdough bread or rusks.

  • 1 cup dry red wine
  • 1 cup water
  • Sugar (to preference)
  • 1 loaf of sourdough bread, stale
  • Cinnamon (for serving)


  1. In a saucepan, boil the wine until the alcohol evaporates.
  2. Add the water and sugar, and stir until the sugar melts.
  3. Chop the bread into cubes, slowly pour the hot juice on top, and let them soak and soften.
  4. Sprinkle the bread with cinnamon and serve.

Dzama di yinu (or “krasotrifta” in Epirotic Greek) is a simple but exceptional local delicacy. It’s also an excellent example of how people living in mostly rough conditions made good use of every available ingredient to turn a plain meal into an enjoyable one.

After cooking...

A few kilometers from Metsovo, at Milia village, there is an entrance point to the world-famous Valia Calda (Aromanian for Warm Valley), one of Europe’s most unspoiled virgin forests. Every year, when the weather turns milder, thousands of nature lovers and hikers come to Epirus for a unique experience. They follow the dozens of trails passing through Valia Calda and rest their body and soul in one of the Park’s picturesque mountain shelters

Ηπειρώτικο Πρωινό-After cooking...