In the "Makelo"Of Chios we endorse the excellent text of George and try to specify its definition…"against Makelon gastronomy».

Gastronomy for us is a walk in the ornate Plakomantras of Mount Athos. The thickening of the local cheeses with the traditional fermentation of the pie.

The technique that gives the beater the whitest color in Chios. The shepherd tales about the marches in the yards of the southern areas, about the winter. It is the yellow floral headscarf of women and the orange one, of Asian origin, on the head of men.

Gastronomy for us is the threshing that the Fekos family continues in the threshing floors of the village. From grandfather Stelios to the eponymous grandson. It is the daily lighting of the two operating wood ovens of the village.

It is the harvest of September and the press of Giannis Papamoros to give the must and the must flour.

It is the rhythmic vibration of the hands to donate to the mixing of the spartoxyl with the flour the famous Pitiano hand spaghetti. It is the anticipation of the tambourine for the Pityan pies, the growth with care of each goat to end up as… Turkish delight after baking in its oven.

It is the daily program of Pantelis of Mavrianos, a modern indicator of a daily life immersed in years ago, but not so far away.

It is the respect for drinking water, a remnant of the time that, under the responsibility of the housewives, was not absent from the house, even though there were no transmission networks. The pitcher on the shoulder and from the well of "Makelos" to the home for the needs of cooking. And along the way the information about the news of the village or the island from the social networks of the time, the alleys and the square.

Gastronomy for us is the powerful confession of the faith of George Tsopanis, later Saint George of Chiopolitis, because he paid for the childhood sin of stealing watermelons. It is the invisible connection of the olive grove "of the Master" with the strong tradition of the passage of Homer from Pityos.

It is the heavy and unbearable tsifteteli in the sound of the clarinet of feasts and festivals. Respect for the order and priority with the "capes" and the fun of the Carnival with the "Macaroni".

It is the visit to the museum space of the olive mill, the view of the flour mill, the explanation why the doors on the ground floors of the houses are low, shorter than the human boy.

They are the dreams of a hospitable village, to shine with cleanliness and to talk on other levels. How from the cooperation of his businesses with all the villagers he will soon inaugurate the Roof of Pityani Livestock, how he will accompany his passers-by on his paths, remnants of the time that Pityos had in the center of the roads of the island.

Gastronomy is our only recipe called "We serve Pityos… on the plate". To arouse the interest of our client and instead of thinking about sleeping after a meal or dinner under the plane tree to meet our challenge to wander the village and become a mystic of its history and its secrets.

Gastronomy for us is, is, is… It is above all all the above and even more and towards the end of it is our braised goat, the kopanistopites, the malathrites, the zucchini flowers and our giaprakia, our hand-made spaghetti with the dry mouziro.

Chian catering professionals read the following text by G. Pittas. Get on the wagon of the modern interpretation of gastronomy on our island. Do not hesitate to dedicate time to your client, at the expense, perhaps, of your daily savings. Trust the different taste of our local products. Learn and spread your local history. Offer your customer first experience and then food worthy of your place. You too will be proud of participating in something you dream of.

"Makelos"