There is a food for every spoonful of which 2000 souls must work, a food which has survived intact in 2000-year-old jars, which heals wounds and sweetens human life through the centuries. The thyme honey of the Cyclades resembles a gold deposit and is a fundamental value of the island nutrition - a sweet remedy in amber colour.
Time did not give me the chance to get to know grandmother Annesa well. Anyway, she was not my real grandmother. I joined her Parian household as a daughter in law, but years after she was gone I cut lemons from her lemon tree, I washed the sky-blue glasses of her dowry and had lunch in her kitchen with her name in my mouth for two reasons: because there was always something to remind us of granny and because nothing-absolutely nothing- was exactly as granny used to make it.
Two bold pioneer producers have placed Paros on the Greek oil producing map. Makis Kostikas and Stavros Tsavalos have created two premium brands of biological extra virgin olive oil, showing respect to the traditional varieties and adding the surplus value of high esthetics and modern know-how.
The fishing house at Santa Maria where fishermen kept their nets has become...Siparos. A simple, modern and very successful restaurant which has gained a permanent place among the island’s top five. The products from the sea and the region’s gardens have created a simple and balanced menu which treads gently on tradition and takes off with a twist.
This year, the South Aegean has been designated as the 2019 European Region of Gastronomy, and Argiro Barbarigou, our own Argiro, is the Ambassador of South Aegean gastronomy. Representing the country, the Cyclades, our island, in this very significant institution, she answers our questions with a touching simplicity, reminding us that food mainly consists of three ingredients: homeland, love, and deeply-etched, indelible memories.
Katerina Moschou set up the first private dairy farm on the island two years ago. In this way, the delicious Parian cheeses become ambassadors of the distinct Cycladic cuisine, and female entrepreneurship sets the bar high on the island as more and more modern businesses with women at the helm come into shape and make the grade.
Durable and selective, leafy but “tricky,” and full of nutrients, the caper is a tender, self-sowing perennial shrub, fast-growing both in length and in width, especially during the summer months. With shallow surface roots and a piquant edible flower bud, it’s an exquisite island-grown delicacy used in salads and an array of recipes.
The bread of a place carries the memories of its history. It encapsulates the anxiety for survival of an entire people, the toil of the farmers, the love and the care to provide food for your own…. A kneading trough and the strong hands of a rural woman kneading bread is the shortest story of the poor pre-tourist Cyclades. The bread is love, survival, heritage, life. The first ingredient of our life.
After a long and adventurous journey in the media Maro Voulgari anchored, probably for good, at the port of Naoussa. The Delicatessen Beehive appears to represent all her passions: a journey in tastes, natural beauty and the authentic character of the Cycladic gastronomy.
From "Salmatanis" restaurant in Kifissia to Alyki of Paros. The renowned chef, a graduate of the Ecole de Gastronomie Ritz Escoffier de Paris, “built dreams on the sand” and won the bet at once!
