Sifnos, with its semi-mountainous but fertile land, was known in antiquity for its inhabitants well-being and longevity thanks to its gurgling spring waters and fine produce. Here, where the light strips the stone, firm local grapes produces a fine wine and free-range game, sheep, and goats offer meat. Olive oil is available in abundance, and the island also produces capers, fleshy sweet figs, sharp-tasting onions, translucent honey, and nutritious sesame. Milk from goats and sheep is matured into fresh and dry mizithra cheese, while meat from these same animals is later slowly cooked in the oven as mastelo, flavored with dill and local wine. Homemade chickpea stew on Sunday’s is transformed with the addition of onions, rainwater, and local aromatic herbs. Aside from agriculture, the island is known for its weaving and ceramics, an art that has thrived for over three centuries and which produces special cookware used for chickpea stews and lamb mastelo slowly cooked in red wine over vines.

Επιμελητήριο Κυκλάδων Επιμελητήριο Δωδεκανήσου
Copyright © 2017 Aegean Cuisine.
Find us also