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Gardoumia

Gardoumia

At Naxos - as in Crete, as the relations of the two islands are known gardumia is a special meze made from lamb intestines.

They are common in mountainous and livestock-pastoral societies, where meat-eating prevails. And if there, grilled meat is the "king" of the diet and is served in joys and sorrows, at feasts and festivals, at weddings and baptisms, entrails and livers are the "lords" who are equally sought after.

They are made with them exquisite appetizers (kokoretsia, frigadelia, gardoumbes) as they were made in the wider Greek area from classical antiquity. Aristophanes wrote to the Horsemen: "The intestines of the four-limbed string are good, the string is the small intestine, the cooks weave it."

The gardumia They are prepared in three ways: cooked in a pot (frying and boiling), on the coals and in the oven.

In all three cases, the belly of the animals is used, cut into thin strips, the sweets and the galents are used for their contents and the intestines for their wrapping.

The intestines are washed very well in a basin of water together with lemon and vinegar to remove the relative smell and immediately after, they are woven with art in a braid. The way of cooking, their content, but mainly their shape (thin, thick, small, large) is the choice of every cook and every housewife.

The gardoumia (the gardoums of the other regions) have their glories at Easter, but in Naxos they are eaten almost all year round, in defiance of all prohibited European directives.

  • Gardoumia

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    Naxos

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Gardoumia

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