Unearth the culinary heritage of a volcanic isle
When considering the word "volcano," your thoughts may drift to Santorini, a place dominated by stone. Nisyros, however, holds a delightful surprise. This small volcanic island is predominantly verdant throughout the year. Its fertile volcanic soil yields exceptional produce, imparting a distinctive character to its gastronomy.
In most homes, you will be greeted with kanelada or soumada, beverages found throughout the Dodecanese. Kanelada is a refreshing home-made soft drink made from water, sugar and cinnamon, while soumada is made from bitter almonds and has a delicate, aromatic flavour. At cafés, you will be offered koukouzina, a local spirit made from grapes or figs, with a taste reminiscent of raki.
Salads are adorned with local capers that grow on the island's rocks. Look for skordalia (garlic dip) with almonds from local almond trees, and try the famous pithia, crispy chickpea fritters with herbs. At traditional tables, you will also find kapamas, stuffed kid goat slow-baked in the oven, one of the island's best-loved dishes.
Local cheeses hold a special place in Nisyros' gastronomy. Try tyri tis trygias, goat cheese steeped in red wine, as well as sakouliasti, a soft white cheese similar to very thick yoghurt, with a characteristic tangy flavour.
Before you leave, try the traditional glyko domataki (tomato preserve) and buy marmalade made from the island's small, aromatic tomatoes.
In most homes, you will be greeted with kanelada or soumada, beverages found throughout the Dodecanese. Kanelada is a refreshing home-made soft drink made from water, sugar and cinnamon, while soumada is made from bitter almonds and has a delicate, aromatic flavour. At cafés, you will be offered koukouzina, a local spirit made from grapes or figs, with a taste reminiscent of raki.
Salads are adorned with local capers that grow on the island's rocks. Look for skordalia (garlic dip) with almonds from local almond trees, and try the famous pithia, crispy chickpea fritters with herbs. At traditional tables, you will also find kapamas, stuffed kid goat slow-baked in the oven, one of the island's best-loved dishes.
Local cheeses hold a special place in Nisyros' gastronomy. Try tyri tis trygias, goat cheese steeped in red wine, as well as sakouliasti, a soft white cheese similar to very thick yoghurt, with a characteristic tangy flavour.
Before you leave, try the traditional glyko domataki (tomato preserve) and buy marmalade made from the island's small, aromatic tomatoes.
