The food of Andros is richer and greener than that of the average Cycladic island. Drawn from a fertile interior of springs, terraces, olive groves and grazing land rather than bare rock. The island’s shipping wealth and its running water gave it a distinctive table, built on the hearty fourtalia omelette. Tangy local cheeses, cured … Read more
Louza is the traditional Cycladic cured pork of Syros, made from a lean cut of pork loin or fillet that is salted, spiced, cased and air-dried for three to six weeks. Producers on Syros slice it very thin and serve it cold as a meze, alongside cheese, bread, olives and a glass of wine or … Read more
Mykonos food blends Cycladic specialities like the pungent kopanisti cheese, the cured pork louza and the mostra rusk with fresh seafood, hearty Greek classics and sweet almond amygdalota. This guide covers what Mykonos is known for, the local cheeses and cured meats, the must-try dishes, the sweets and products, where to eat them and tips … Read more
Tinos louza is the island’s signature cured pork, made from lean pork fillet seasoned with pepper, savory and red wine, then air-dried for weeks and sliced paper-thin. Tender, fragrant and milder than prosciutto, it appears on every meze plate and is one of the island’s most beloved products. This guide explains what louza is, how … Read more