Tagliatelle with deer sausage and Metsovela

Italian-style pasta with game-flavored sauce and grated local cheese from Metsovo.
Ηπειρώτικο Πρωινό-Tagliatelle with deer sausage and Metsovela
Before cooking...

In 1958, the Tossizza Foundation put their creamery in operation, hoping to make the most of the abundant local milk production, creating premium one-of-a-kind cheeses and training Metsovo’s future cheese makers. The founders’ exceptional vision eventually became reality. Today, the flagship traditional creamery of the Metsovo region produces six very special kinds of cheese, among them the semi-hard pale-yellow Metsovela.

Tagliatelle with deer sausage and Metsovela


  • 800 gr deer sausage
  • 250 g gluten-free tagliatelle
  • 125 g Metsovela, grated
  • 250 g milk
  • 1 onion, finely chopped
  • Zest from 1 orange
  • Olive oil
  • Fresh thyme
  • Sale (to preference)
  • Freshly ground pepper (to preference)


  1. In a large cooking pot, cook the tagliatelle in boiling water for as many minutes as the package suggests.
  2. As the pasta cooks, heat some olive oil in a deep frying pan until it shimmers. Saute the sausages and the finely chopped onion. When the sausages look done on the outside, reduce the heat with some water from the pasta (which must be done by now).
  3. Set the stovetop on low heat, add the grated Metsovela, and stir gently until the sauce thickens.
  4. Serve the tagliatelle hot after pouring the sauce over the top.

This Italian-pasta-based but deeply Metsovian dish pairs tagliatelle with a local cheese inspired by the Italian cheese-making craft and the savory game meat flavors of the Epirus mountainous forests.

After cooking…

During the renovation of the Saint Nicholas monastery in Metsovo, Evangelos Averoff discovered some old barrels of wine and manuscripts dating from 1700 that proved the seemingly barren close-by slopes were once full of vineyards. It’s how he came up with the idea to rejuvenate the Metsovian viticulture. First, he started making wine in his mansion’s ground floor until he founded one of the most famous Greek wineries.

Ηπειρώτικο Πρωινό-After cooking…