Type of recipe: Traditional
Ingredients
20 baby tomatoes / 250gr rice / Half bunch dill/ 4 fresh onions/ Salt, pepper / Olive oil
Instructions
Mix all ingredients with the rice adding the inner content of the tomatoes you have peeled and the olive oil. Staff the baby tomatoes, cover them with foil, add water up to half of the casserole and olive oil. Bake in pre-heated oven at 180° C for 20 minutes.
(Recipe by DimitrisLazarou, “Saltsa” Restaurant, Fira)
Type of Recipe: Traditional (desert)
Ingredients
1 kilo Santorini cherry tomato / 1 kilo sugar / a little pelargonium / cinnamon (optional)
Instructions
Wash the cherry tomatoes and slightly prick them with a fork, removing as many seeds as possible. Boil all the ingredients together in a saucepan full of water on low heat for about 7 to 8 hours until they become a homogeneous mixture.
Tip: The syrup is ready when it leaves the spoon having a continuous flow and a thick slushy texture.
(Recipe by PetrosOikonomou, “Anydro” products)
Type of recipe: Traditional (desert)
Ingredients
1 kilo of unsalted manouri cheese (semi-soft fresh white cheese) / 750gr sugar / 4 eggs / 5 gr mastiha (or vanilla) / 500 gr flour
Instructions
Beat all filling ingredients together. Make sure you have already dissolved the mastiha with a little sugar. The dough you have prepared must be tight and the pastry sheet you are going to open up has to be as thin as possible. Cut it into round pieces, add one teaspoon of filling on each piece and “pinch” it with your finger to make foldings all around. To make it easier, with the index finger of one hand push the filling to the pastry sheet while pressing the pastry sheet with the thumb and index finger of your other hand. Bake at 200 degrees for 20 minutes.
Tip: You can use a toothpick to create more foldings.
(Recipe by VoulaKatsipis,“Kantouni” Traditional Café, Pyrgos)
Type of Recipe: Traditional (desert)
Ingredients
1kg honey / Half a kilo almond kernel
Instructions
Boil and peel the almonds. Open them in half and dry them in a towel. Place them in a saucepan or deep frying pan with 1/3 kg honey. Stir them constantly until they get light golden brown. When the almonds are roasted, add the rest of the honey. Stir well. Once it starts boiling, remove it from heat. Empty it in a big plate and let it cool down. In the end cut it into small pieces.
Tip: When the almonds are cooked with the honey, sprinkle with water so that they do not get brownish.
(Recipe by VoulaKatsipis,“Kantouni” Traditional Café, Pyrgos)
Type of Recipe: Traditional
Ingredients
1/2 kilo fava/ 100 gr Kalamata olives / 4 fresh onions/ 2 tomatoes 200gr hazelnuts
Instructions
Wash and boil the fava beans in a fava/water ratio 1/3 for about 30 to 40 minutes. Add salt, pepper and olive oil. Let it aside to absorb water. Remove seeds from olives and cut them into slices. Finely chop the tomatoes and fresh onion. Grill the hazelnuts for 10min in 190° C, peel them and crumble them into thick pieces. Spread the fava into a big plate, garnish with tomatoes, onion, olives and hazelnuts. In the end add olive oil.
(Recipe by DimitrisLazarou, “Saltsa” Restaurant, Fira)
Type of Recipe: Traditional
Ingredients
½ kilo baby tomatoes or ripe tomatoes / 1 onion/ 5-6 mint sprigs/ 300gr farina or flour/ 200gr grated kefalotyri cheese/ Olive oil/ Salt, pepper
Instructions
Finely chop the tomatoes, onion and mint leaves in a bowl. Add the cheese and stir together. Add salt, pepper, oil. Add the flour and stir until the mixture becomes thick and creamy. Fry the mixture over medium heat in plenty of oil from both sides.
Tip: Let the purée ‘sit’ for about 4 to 5 hours before frying.
(Recipe by DimitrisLazarou “Saltsa” Restaurant, Fira)
2013 is dedicated to the gastronomy of Santorini. The entire island of Santorini celebrates the local cuisine, the unique products, the traditional recipes and the island’s culinary history, which is unique as its beauty.
Visitors of the island, as part of the Year of Gastronomy, will have the opportunity to experience and enjoy all aspects of the culinary Santorini through events and special dishes prepared by the restaurant businesses on the island participating in the celebration of the Year of Gastronomy.
Throughout the year events such as exhibitions, seminars, cultural events will take place throughout the island of Santorini as main aim to discover even better aspects and history of gastronomy in an island territory that grows uniquely delicious products. For more information and details of events visit the site: http://santorini2013.gr/calendar
Also, the island’s restaurants have prepared special menus and dishes that draw their inspiration from the products and traditional recipes of the island. With special three-course menus exclusively dedicated to the Year of Gastronomy and with many suggestions made with local products you will have the opportunity to enjoy the unique flavours of the island.
The cherry tomato of Santorini is one of the most famous products of the island. The distinctive flavor it is given by the volcanic soil of Santorini and the fact that it grows without water, only on the humidity that imprison in the roots.
Small size, but with a strong flavor and red color, cherry tomato of Santorini gives a range of products that you definitely have to taste while in the island or take with you. Apart from fresh, the cherry tomato could be found as a paste of single, double and triple concentration, canned whole pieces and as a sweet.
The first reference to the cultivation of tomato is dating back to 1875 on the slopes of the Prophet Ilias and reaches its peak in 1919. Because of the October Revolution the exports of vinsanto in Russia stopped and Santorinians found in the cultivation of cherry tomato a new product. From 1925 to 1956 opened in Santorini about fourteen tomato factories, but the earthquake that devastated the island, lowered and cultivation of tomato.
Today the only tomato factory that is open since 1952 is the Union of Santorini Cooperatives in Monolithos. Here the whole tomato production of the island is concentrated and becomes paste and canned.
The tomato is planted each year in late February and harvested in July and August. The producers give their production to the factory in Monolithos and get back only their own seeds.
The cherry tomato of Santorini has great nutritional value but also a special flavor not found in other varieties of tomato in the world. Look for Santorini salads at the island’s restaurants, the central market of Fira, in stores with products and the Union of Santorini Cooperatives.
Katsouni is the name for Santorini’s cucumber. Smaller and with quite refreshing taste it is easy to find and taste it in Santorini or Greek Salad in restaurants across the island.
Peanuts had been off Santorini’s products list until 2006 when YannisNomikos re organized its production. Santorini’s peanuts have a mature taste and are sun-dried twice.