Traditional Cuisine of Lemnos

H Lemnos is famous for its agricultural and livestock production. In the vast fertile areas of the island cereals are cultivated - among them the local variety of wheat mavragani - from which flours are made for the manufacture of baked goods or pasta (flomari, trahanades), while in the pastures are raised lambs that produce the la , kaskavali, melichloro). Apart from the wheat and barley of Lemnos, in orchards you will find the avko (the Lemnia fava made from lathouri), string beans, the stewed tomatoes, dried white beans, but also the small but very tasty chickpeas.

To the careful vineyards The local grape varieties are cultivated, the Moschato of Alexandria and Limnio or Kalampaki, the most ancient variety of the island mentioned in Homer, and which acquired the designation of origin "Limnio". The wines of Lemnos stand out for their delicate aroma and taste - the variety Moschato of Alexandria creates wines that are characterized as PDO and PGI- and win the impressions, but also distinctions in Greek and foreign competitions. From the grapes of rakaria to rakaria - from the word raki -, the local traditional distilleries of the island, tsipouro or raki is produced after double distillation.

In Lemnos, the gastronomy In addition to these products, it utilizes the 240 kilometers of coastline, thus putting on its table one many fish and seafood. The bay of Moudros has a rich fish fauna, it is rich in shellfish, such as clams, mussels, pines, scallops and crabs and it is a breeding ground for fish, where in the spring and summer fishing with narrow nets is prohibited. But also in the whole island you can find fresh lobsters and stone mulberries.

Some quirky dishes of local cuisine that impress the visitors are the crab stuffed with rice, the petals with rice and garlic, the flomars cooked with petimezi, the lobster with rice or barley instead of spaghetti, the lobster cooked with mountain greens, and the fish soup with trachana in place of rice.

Finally, from sweet Lemnos, in addition to the macaroons that can be found all over Greece, has the katimeria (pastries with cheese or honey), the samsades (pastries wrapped in a roll, stuffed with almonds and sesame that look like baklava), the feluts (slices baked pumpkin sprinkled with sugar, cinnamon, olive oil and raisins) and finally Venizelika, which are small sweets based on almonds drizzled with a glaze and so named when after the liberation of the island, in 1912, they welcomed prime minister with them.