Dedicated to chickpeas, their way of cultivation and their particular traditional cooking in the wood oven in the ‘skountavlo’ (clay pot). This two-day festival aspires to reveal the secrets of a humble legume that is part of the local gastronomic tradition of Paros island and makes the most delicious island speciality that locals and visitors on Paros love.
The chickpeas in the ‘skountavlo’ (clay pot) or else the recipe for the chickpeas of Paros in a clay pot, slowly cooked, mushy and inviting, constitute an enviable dish that encloses the wisdom of the simplicity of the cuisine of Paros island. It is worth finding yourself in Prodromos during the period of the two-day event to enjoy the revival of the gastronomic history of the island, part of which is also the ‘revithada’ (the above mentioned chickpeas dish) that is still cooked to this day in the traditional way thus keeping the culinary tradition of the island alive.
Source: parianostypos.gr
Photo: parianostypos.gr
