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Cooking Classes on an Aegean Island

Gastronomy

Taste local dishes of the Aegean Sea !

In Greece people don’t eat to live, they live to eat !!!

It seems that Greeks’ relation to food is quite different, compared to the average European; happy and sad moments, celebration and mourning, all occur around a table laden with food. Hence the question “what’s to eat?” is heard everywhere, always. The Greek cuisine reflects the rich agricultural production of our small and yet blessed country and gives us even today indirect information about the land’s economy, history, social life, customs and even about the people’s religious beliefs.

 

Gastronomy in Andros is characterized by the main elements of Greek and Cycladic cuisine. Natural products, fresh fruit and vegetables, local cheese, traditional recipes and delicious desserts are included in all of your meals during your holidays in this beautiful island.

Even though it’s an island, Andros is more famous for its fresh meat rather than for fish. Oil, citrus, fruit, meat and dairy products as armexia, chloro, petroti, volaki and kopanisti cheese, pork derivatives such as lardia, the famous sausages, louza or syglina and sissira, greens as capers and kritama found by the sea, are some of the local products of Andros.

Judging by the number of patisseries on the island, the locals really enjoy having desserts! Andros’ authentic dessert is almond paste -amigdalota, but also taste kaltsounia, pasteli with sesame or walnuts, pasterlaries (dried figs with ground walnuts, and sesame) and of course spoon sweets made with lemon flowers, babiloni, bergamot, and walnut. Local delicacies are not to be missed!

A dish for the brave is “fourtalia”, an omelet with potatoes, pork, and sausages cooked in a type of animal fat called ‘glina’ instead of oil, with numerous variations. Specific celebrative foods give a festive tone to all festive days of the year. At Easter in Andros, locals cook in traditional wood ovens “lampriati”, lamb stuffed with cheese, eggs, herbs, dill, and spearmint.

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A dish for the brave is “fourtalia”, an omelet with potatoes, pork and sausages.

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