Naxian cuisine stands out for its authenticity and flavor.
It is a cuisine replete with fragrances of the earth and the sea, full of products of unique taste, and ideal base for novel, tasteful and nutritious dishes.
Naxian cuisine carries the distillate of many different elements of a rich and age-old culture.
They are frugal and unpretentious elements, exactly as those of the earth where the culture sprang from. With flavors, colors and fragrances such as those of the olive tree, the grapes, the thyme and the citrus fruit.
The frugality of the means of ages past is reflected in many imaginative dishes made with local materials and pure products that defy time to excite even the most demanding palates. Their main feature, however, is the balance of flavors and the purity of ingredients of the Naxian cuisine that make it ideal for health and longevity – in line with the famous Mediterranean cuisine of which it is part.
Ingredients 1 kilo cleaned quinces 1 kilo sugar 1 cup water Rose-scented geranium leaves Juice of one lem ...
Ingredients 1 kilo cleaned quinces 1 kilo sugar 1 cup water Rose-scented geranium leaves Juice of one lemon 200 gr almonds peeled and blanched (optional) Choose quinces that are not very ripe. ...
Ingredients A pig’s head The inner pork fat –as in bacon- and other fat and pieces of pork that remain wh ...
Ingredients A pig’s head The inner pork fat –as in bacon- and other fat and pieces of pork that remain when we make cured Smoked ham Sausages etc Boil the pig's head together with the leftover ...
Ingredients Sweet pumpkin onions tourkakia (chili peppers) flour salt Slice the pumpkin and the onions in ...
Ingredients Sweet pumpkin onions tourkakia (chili peppers) flour salt Slice the pumpkin and the onions into small sticks and spread the flour over them. Mix well and fry after adding two chili peppers ...
Ingredients One koukoula (an ear of corn with its leaves) wheat white beans oil salt Soak the koukoula an ...
Ingredients One koukoula (an ear of corn with its leaves) wheat white beans oil salt Soak the koukoula and the beans in water overnight. Boil the koukoula until it bursts and then add the beans. When ...
Ingredients 2-3 pieces of manoura (pieces of fresh cheese which are left out when it is placed in contain ...
Ingredients 2-3 pieces of manoura (pieces of fresh cheese which are left out when it is placed in containers to mature) 3-4 eggs salt pepper Fry the manoura and once it starts to melt, break the eggs ...
Ingredients One rifi (small goat kid), koutsounades (poppies) chard fennel dill parsley rice raisins onions spring onions oil salt pepper Wash all the vegetables and herbs, chop them finely, blanch th ...
Ingredients A big chunk of pork leg garlic wine grated tomatoes salt pepper spaghetti Mix the salt, peppe ...
Ingredients A big chunk of pork leg garlic wine grated tomatoes salt pepper spaghetti Mix the salt, pepper and garlic cloves in a bowl. Wash the meat, carve holes in it with a knife and stick the seas ...
Ingredients For the stuffing: 2 kg chards (seskoula) or wild greens ½ kg rice 1 bunch parsley 1 bunch fen ...
Ingredients For the stuffing: 2 kg chards (seskoula) or wild greens ½ kg rice 1 bunch parsley 1 bunch fennel 1 bunch mint 1 large onion 1 cup olive oil 1 cup water Salt and pepper For the pastry: 1/2 ...
Ingredients (serves 4): 4 eggs ½ kg glinero (cured pork) 5 large potatoes 1 wine glass milk Salt, pepper ...
Ingredients (serves 4): 4 eggs ½ kg glinero (cured pork) 5 large potatoes 1 wine glass milk Salt, pepper Glinero or syglino is a kind of cured pork, which is roughly chopped into cubes. The pork is co ...
Ingredients (serves 4) 1 kg sea lavender (provatsa) 4 pork chops 2 large potatoes ½ bunch fennel leaves 2 ...
Ingredients (serves 4) 1 kg sea lavender (provatsa) 4 pork chops 2 large potatoes ½ bunch fennel leaves 2 cup glasses olive oil 2 large onions Salt, pepper 2 eggs Juice of 2 lemons “Provatsa” i ...