Traditional cuisine of Patmos

Η traditional cuisine of Patmos, like any place depends on its local products, which do not differ much from the products of the surrounding islands. A little livestock with the result of some cheeses and goats (help also comes from the surrounding islands which, although uninhabited by people, are inhabited by flocks of lambs and goats), vegetable gardens, local honey and fresh fish.

From the wild grass the inhabitants like the “stifa court”(Stamnagathia) and in kritama, from pumpkins use them too zucchini flowers and make the “stuffed tassels”(Flowers stuffed with rice or feta).

With rice, raisins and pine nuts fill both the peppers and the squid. The eggplants they are eaten by cooks, fried but cooked in revithada (a very special and rare dish).

The fish grilled or marinated with garlic and rosemary, the octopus is grilled but stew is also cooked. For meat lovers there are the lemony goat, the pork wine, the stuffed rabbit (from local meats) and the roll in the oven with a mixture of pork and beef and 20 more ingredients and spices.

The festive table is dominated by kid in different versions: the kapama goat with tomato, french fries and cinnamon, the kapama goat with thick spaghetti, sauce and grated local cheese.

Where the Patina cuisine stands out is in sweet.

Η cheese pie from Patina is an exuberant cheese pie that differs from other islands in size, shape and taste with savory notes due to the cheeses but also sweet due to the cinnamon and a little sugar.

The bags are doughs that are fried or baked with walnuts and honey, pears a kind of macaroon and stew, xerotigana and donuts are the well-known fried doughs with honey that arrived from the opposite shores. Finally, Dasoalo is a porridge-drink that is drunk on Good Friday from almonds, flower water and bread, while another traditional pastry is the rope bread and the rope pie made from the fruits of the ropes, with sugar, cinnamon and salt.