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 […]
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 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 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.