Pontzi

Glasses of champagne with Greek ‘pontzi’, strong beverage made from berries and loads of honey usually coming from reiki honey

Having raki as its main ingredient, pontzi is a very strong beverage that can be savored in all of the Cycladic islands. It is a type of rakomelo, a raki made from berries and loads of honey usually coming from reiki honey of the islands. It is served hot but also cold. In the prefecture […]

Porketa

Piece of porketa is a steak-roll made with pancetta without bones and, wrapped in pork skin, stuffed with aromatic spices and then slow-cooked in the oven

A popular dish coming from neighboring Italy, porketa is a steak-roll made with pancetta without bones and, wrapped in pork skin, stuffed with aromatic spices and then slow-cooked in the oven. It is an excellent meze that is so popular in Italy that it is sold by street vendors. A variation of this dish is […]

Possa

Close-up of round pieces of Greek ‘Possa’ a white cheese covered with brown

Possa cheese or Krasotiro Possa cheese is used to prepare the traditional tiropita of Kos. Possa, also known as possia, or krasotiro, is a white cheese made from goat’s or sheep’s milk or a mixture of both. After being aged for some time in brine, it is immersed in the residue of local wine lees […]

Poungia

Greek ‘Poungia’ are small fried pies made from filo and filled with wild greens and aromatic herbs

Poungia are small fried pita made from filo and filled with wild greens and seasonal aromatic horta. It is a delightful dish of the Aegean cuisine made during Lent. They resemble pouches and are stuffed with beet chard, hartwort, sorrel, fennel and numerous other delicious herbs and greens.