The Peloponnese is one of Greece's culinary heartlands: try Kalamata olives and cold-pressed olive oil, fresh seafood along the coast, Mani-style cured pork (syglino), diples (fried honey pastries), and a glass of Nemea's deep red Agiorgitiko wine. Village tavernas serving simple grilled meats, horta (wild greens), and homemade cheese are often more memorable than upscale restaurants in the bigger towns.