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Savoro Fish
This one is a special cold dish made by fish fillets usually from whitebait, bogue or red mullet. The fish is floured and fried in olive oil. Then the onions, the garlic and rosemary are put in a frying pan with olive oil and are sautéed. As soon as the mixture is ready, red wine and vinegar is added along with raisins and salt. The fillets are marinated with the mixture and put in the fridge. A special dish ideal for summer days.

Chicken Tserepa
The chicken is cut into portions and then marinated with a mixture made of salt, pepper, smashed garlic and olive oil for a fortnight. Tomatoes cut in large pieces with tomato juice, a glass of white wine and lemon juice are put in a pan along with the chicken, potatoes and peppers. Salt and pepper is added and the pan is put in the oven. Oregano is added right before the dish is ready.
In the traditional way a tserepa (clay pot) is used instead of a pan which, instead of the oven, is put over the charcoal.


Rovani
A traditional sweet delight made by ground rise with honey, sugar, olive oil, vanilla essence and cloves baked in the oven.

Poulenta
A traditional crème served hot (winter dish). Raisins are boiled in water; then milk is added with sugar and corn flour and stirred until the mixture is solid. The mixture is put in a bowl and cinnamon is added on top. 


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