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Greek food is one of the most popular in the world due to its proximity to the Italian one for ingredients and flavors.

When traveling to Greece it is normal to save money by eating gyros and souvlaki almost every day, or indulge in a moussaka or spanakopitakia from time to time, just to vary.

Yet if you are in Mykonos or in one of the neighboring Cyclades, the advice is to eat gourmet at least once and avoid settling for Greek recipes now cleared throughout the world.

If you do not want to stray too far from the classic Italian cured meats and cheeses appetizer, the solution here is and it is a simple equation: louza + kopanisti.
The louza, called "Mykonos ham", comes from the ancient tradition of the island families of slaughtering the pig in autumn, we will reserve some comments on the processing for vegan friends.
The kopanisti, renamed "the Greek Roquefort" is dense, creamy and spreadable. It can be recognized by its intense peppery taste and pink-yellow color. Generally it is produced with sheep's milk, or sheep's milk mixed with goat, and you need to be patient for 4 months to be able to taste it. It is an excellent souvenir to take home, but also the perfect ingredient to try to replicate other local dishes.

The konipasti is in fact the basis for the mostra, the Cycladic bruschetta: a barley frisella, covered with a spoonful of cheese and a diced piece of ripe tomatoes, a drizzle of oil, oregano and a handful of capers.

For those who want to stay on the traditional side, here is the kremidopita, an onion pie that is crunchy on the outside and soft on the inside thanks to the crust of the creamy tirovolia, dill and a profusion of spices and wild herbs.

There are also countless desserts, we suggest two: the melopita, a honey cake filled with the traditional local tirovolia, cinnamon and honey wrapped in two layers of crunchy puff pastry; and rafiola, fried sweets sprinkled with honey, orange and cinnamon and sometimes also filled with tirovolia.

If you want to drink something, the local liqueur is called ouzo, also like the Hierbas Ibicencas of Ibiza, characterized by a hint of anise.

  • Enogastronomia