Plan your gastronomic visit to Athens including visits to producers, walking food tours, cooking lessons and day trips related to gastronomy

Pitaro

Pitaro, a crescent-shaped tiropita from Kythnos. Made with leftover bread dough, stuffed with trima cheese of Kythnos’ emblematic grainy, spicy, and buttery delight.

Greek ‘Pitaro’ cut in half

Pitaro is a small, crescent-shaped small tiropita (tiropitaki) from Kythnos that is made using dough from leftover from making bread and stuffed with trima cheese.

Trima is a grainy fresh cheese, eaten plain or in a tomato salad, but is also the main ingredient for many local dishes. Trima cheese is emblematic of the island of Kythnos and is highly regarded by gourmets, both modern and ancient. It is a spicy, buttery cheese that crumbles. Somewhat salty, it is slightly acidic and is an excellent meze to enjoy with tsipouro.

 

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