Fava, the puree made from the chickpea, is a staple Lenten dish because it contains many vitamins. A chef ...
Schinoussa produces excellent farming products (beef, pork, cheeses such as ladotyri, xinotyro and kopanisti, and honey) but is especially famed for its goat’s meat, split peas, cow pea pods and its dry farming cucumbers–which have a very particular taste.
They are all served in tavernas but are also available in local shops.
Top of the list of local dishes are patatato (goat’s meat with potatoes and herbs casserole), chtapodi giouvetsi (baked octopus with pasta) and pitaridia (home-made pasta boiled in goat’s milk).
At Easter, lamb is baked in an earth oven with rice and herbs,and is accompanied by melitinia (pies with cream cheese, egg and sugar).
At weddings, they offer pasteli (sesame seed and honey candy), xerotigana (fried dumplings with honey) and rakomelo (raki spirit with honey)–which is also served in local establishments.