Traditional Sifnos Cuisine

Η Sifnos is an island with culture, with mild landscapes, whitewashed pavements and well-preserved traditional settlements, where everything has preserved the Aegean measure. An island with joyful and noble inhabitants, housewives, revelers and hospitable, with abilities to bring their visitors to their level. The purity of Sifnos is a powerful experience, a valuable companion of thought and aesthetics, a strong counterweight to the ugliness and emptiness of our time.

The clay soil of the island nourishes the offspring (wheat, barley, grapes, oil, capers, figs, almonds, anhydrous, onions, herbs, wild grasses herbs that in turn feed local goats, sheep, their milk, and their cheeses - the famous maneuver, the wine cheese of Sifnos), but is also used to produce them ceramics, which made Sifni famous throughout the Aegean.

The homeland of Nikos Celemente has to present interesting traditional dishes that continue to be served in local taverns.

The mastelo (lamb) baked in the wood oven, in the eponymous hull for 6 hours is the protagonist of Sifnos cuisine.

Another typical dish of Sifnos is revitada which is cooked in its special hoop all night in the wood oven, while the product of the chickpeas are the famous chickpea meatballs Island's.

Anthotyro together with the local honey create a delicious masterpiece called gingerbread, while with pumpkin it becomes the lollipop (because every housewife does it every time with whatever materials she has).

And of course the macaroons Sifnos have their honor for the festive moments of life but also for the sweetness of everyday life.