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The family kitchen on the Aegean island of Naxos enchanted the author when he was a boy. Watching his mother and grandmother make recipes that had been perfected over generations, he fell in love with the process, ingredients and even the utensils. In his book he explains how the food he grew up with was linked to the seasons and to the annual round of religious and secular celebrations. His recipes spring from that tradition. Provatses – wild greens that appear in coastal areas at New Year – go with braised pork. Amaranth rissoles become a meal with the addition of fish roe. Tasty local cheese features in pies, alone or with greens. A rabbit stew is fragrant with wine, garlic and herbs. Snails are cooked with rice. Fruit goes into all kinds of sweets and drinks: citron fritters, a dessert made from unfermented grape juice, strawberry marmalade and mandarin liqueur.
 | Copyright: Dimitris E. Papadopoulos & Indiktos
64 Kallidromiou Street
114 73 Athens
Tel. : +30 210 8838007
Fax : +30 210 8215389
E-mail : indiktos@indiktos.gr
Web site: www.indiktos.gr |  |
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