A taste of Santorini
Kopania: Barley bread rolls filled with raisins “Koufeto” (sugarplum): Boiled honey with roasted almonds. It is usually served in weddings and shop opening ceremonies.
Melitinia: Traditional Easter dessert. It is made of soft cheese, sugar and mastic. Raw haddock: Uncooked haddock, cut in small pieces. It is usually served with tomato salad.
Stuffed “birds”: Flowers of zucchini stuffed with rice. Santorinian pudding: Dessert made from semolina and milk (the pudding of the poor is made of bread and milk while that of the wealthy is made of eggs and chocolate).
Garlic pasta: Thick pasta with lots of garlic and fresh tomato. “Sfouggato”: Scrambled eggs with potatoes or zucchini. Marinated fish: Fried fish (horse mackerel or bogue) with lots of vinegar and “alismari” (rosemary).
“Psarolia”: Cooked small fish. They are dried out under the sun for several days. Usually a winter food. It is considered a good wine snack.
Tomato meat balls or “pseftokeftedes” (fake meat balls): Fried meat balls made of chard, mint, tomato, zucchini and various other greens in batter.
Source: http://www.santorini.gr/
Related Posts
Things to do in Santorini
Red and black rocks create a wild landscape around the crater on Nea Kameni, a small island at the centre of the caldera. From the top of a volcano with a 2.5 million-year history, you have an incredible view of the caldera. The myth that Santorini is the ancient city of Atlantis, which submerged over 9,500 years ago, comes to life before your eyes.
The ancient vineyard
In 1840, French traveler Abba Pegues wrote: “Santorini offers an exciting variety of contrasts: the volcanic and rocky mountains, half-cultivated and half-flared rocks, some beautiful and others awful.
Leave a Reply