The love of the inhabitants of Sifnos for pottery is reflected even in the specifics of the local cuisine. Clay pots of different types and forms are widely used here for preparing a whole range of dishes. It became a kind of a gastronomic landmark of the island. For example, revifada, which is prepared mainly from slightly boiled and smoked chickpeas with onions, olive oil, and bay leaf, languishes overnight in a special dish called skepastaria. Mastelo, the meat of a goat or lamb, is baked with wine on grape rods in a special clay pot. A salad of dry capers can also be called an interesting local dish. Local chefs like to cook cutlets. There are a lot of varieties of this dish, and the ingredients always are very different, ranging from the usual meat and fish and ending with peeled peas and fish caviar. On Synfos, they produce a considerable amount of cheeses. It is necessary to try mizithra, anthotyro, and manura. The latter, by the way, ripens in a special vessel in the squeezes from red wine and has a truly unique taste. Anthotyro, together with local honey, forms melopita. They sometimes use pumpkin as a pie filling, and as a dessert – almonds, which are simply cooked in a frying pan or in the oven. However, in Sifnos, you can find a lot of places where you will also be served traditional Greek dishes. To get acquainted with the local cuisine, you should look for taverns where the majority of clients are not travelers but the locals. The establishments
…
Read further
