Savoro

The savor is a spicy sauce that is common in the rest of island Greece, based on oil, vinegar, laurel, raisins, garlic, rosemary and in which the floured fried fish (prawns, gopas, red mullets) are preserved. A different form of marinating, the reverse of the usual, since the classic marinating is done in raw raw material.

Favorite food of sailors who found in the recipe an incredibly tasty way to preserve the fish on their travels, but also of the mainlanders who could keep the surplus of fish for a long time.

According to history, Sephardic Jews brought food to Venice where the floured, fried and marinated fish were added to sauteed white onions, raisins and pine nuts which balanced the acidity of the vinegar and gave them extra flavor, ie "sapor", Which is the Venetian version of the Italian word"flavor" means taste, delicacy.

Faidon Koukoules in his book "Byzantine Life and Culture" writes about the sieges of the Byzantines: "Common infusions, at least in recent centuries, sauces, etines and savouras, despite the Latin sapor, were called».

The Venetians spread the "sapor" that turned into savor, savory ή savory throughout the Venetian-occupied Greece, mainly the Ionian and Aegean islands, Crete, but also Cyprus and was differentiated from place to place with the main addition of rosemary.