Traditional Cuisine of Paros
Paros, the fourth largest island in the Cyclades, is located about 3 miles west of Naxos and is characterized by its historical wealth of all time, its important archaeological findings, several well-preserved traditional settlements and of course the many and beautiful beaches, elements that established it as one of the most important destinations in the Cyclades.
Cheese, wine and catches are the main products of the island. Her modern cheese factory Association of Agricultural Cooperatives of Paros absorbs almost all of the cow's milk producing cheeses such as gruyere, kefalisio, ladotyri, krasotyri, mizithra, xinomyzithra (strained).
In Paros there are 4 wineries with the largest volume of wines, the Moraitis Winery and then the winery of the Union of Agricultural Cooperatives of Paros, which utilize the local varieties, mainly Mandilaria and Monemvasia, producing PDO wines.
Paros is the first in a fishing fleet in the Cyclades and in the two major ports of Paros, in Parikia and Naoussa, but also in the fishing villages of Ambela, in Piso Livadi, Aliki you will find boats that supply the island with their fishing, but also the Athens market.
Paros as the center of the Cyclades has in its kitchen elements from the cuisine of all the Cyclades. Starring the oily (artichokes with beans, rice with sweet zucchini, string beans with garlic), legumes (baked chicken in a clay pot), schoopeki pseudo meatballs, pies (kolopi or herb bloated, which are pies stuffed with . Among the meats stand out the festive patudou (Parian version of Lambriatis), the pitsouni, the hare stew, the snails with myrmitzeli (handmade barley), the Lefkian sailors (with garlic, boubouristi or stew).
The favorite dishes of Paros - which are still cooked in many households on the island - are the kalfas with garlic (Lefkiani recipe), baked chickpeas in a clay pot (revitada), artichokes with broad beans, rice with sweet zucchini, string beans with garlic.
The bays or lawns are pies in the oven, filled with seasonal herbs and distinguished for their taste.
other characteristics local food that we find in Paros are: Black-eyed beans with celery, snails with myrtzeli (handmade barley), cod with spinach, cuttlefish with fennel, hare stew.
The people of Paria love them mushrooms eaten floured fried or grilled, always accompanied by lemon. The most common mushrooms of Paros are the erythroamanites, the laortia, the glystrites, the koumbarites, the agathites, the lardamanites and the moschamanites.
Another traditional meze that wants to be searched is snails (the boats) eaten stewed or with garlic. The people of Lefkia paid for their love for the boats with the nickname given to them by the other villages (boats).
Paros did not lack them fish which, however, were not affordable food to the farmers, ie the majority of the island's population. Street vendors transported with their donkeys, pupae, octopuses, bonito, gopes (the fish of the poor) and sold them to the inhabitants of the inland villages. In fact, in order to preserve them, they salted them, threaded them through their tails and spread them to dry in the sun, the so-called bortolino. Scorpions and dragonflies, sea urchins, squid, cuttlefish, lobsters and first fish existed only in fishermen's houses.
On the contrary, inland houses of all kinds cheeses they accompanied salads and were combined in pies and omelets. The mizithra, the xinomyzithra, the touloumisio, the kefalotyri, the anthotyro and the Parian gruyere were made by the housewives in the traditional way.
Finally a lot sweet of Paros were based on cheese, must and honey, which were the main products of the island. Fortunately, housewives follow the tradition and so in homes today we can taste sweets such as mizithropites, rafioli, pastelia, mustelia pastelia, mustokouloura and savory figs.
PLACE & HISTORY - TRADITIONAL KITCHEN
TAVERNS - RESTAURANTS - CAFES
PRODUCERS - WINERY
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