The high woodlands of Evrytania have bestowed upon it a cornucopia of berries that are almost unique to this part of Greece. The most notable of these is mulberry and blackberry, which both make delicious jams in the area.
A good place to begin discovering the tastes of the area – particularly the jams and preserves – is at the women's cooperatives of the area (e.g. the Agro-tourism Cooperative of Karpenissi). Taste the preserves made of black cherries, quince, figs, wild apples and wild cherries. Chestnuts and walnuts also figure strongly in this area's cuisine. There's even a jam made with Cornelian cherry dogwood. Quality honey and Royal Jelly are also on the menu, so prepare yourself for a sweet surprise in this respect. Herbs and herbal teas are also abundant and well worth investing in. Try chamomile, mountain tea, oregano, lavender and lime that add fragrance to life.
Local pasta and grain products also aboud, such as the 'hilopites' noodles and dry 'trahanas' made with sheep's milk and grains, then reconstituted into a hearty soup.
Excellent cheeses such as Katiki and Tsalafouti must be savoured when visiting this prefecture. They are soft white cheeses, and the latter is almost difficult to find in the cities. On the meatier side Evrytania is known for its prosciutto, the only area in Greece that does so. If you're a fish eater you will delight in the trout served at the village of Gavros.
Lastly, many fruits and berries of the area are used to make spirit, such as the mulberry 'tsipouro' a liqueur that will warm you up quite well. There's also a local alcoholic spirit called 'mouro' for the adventurous drinkers.