In modern times, food has become the new “rock n’ roll”. It is a fascinating process, with famous chefs, televised demonstrations and the publication of hundreds of cookbooks each year. Food has become fashion. And certainly food makes up another aspect of Aegina that is worth discovering.
Aegina’s cuisine is part of the Mediterranean cuisine, which means it is healthy and incredibly rich in variety. Every corner of the island has its secrets, special techniques and recipes that arrive on your plate reminiscent of an artist’s palette.
What you should try: Marinated anchovies: small fish humbly marinated in lemon and vinegar an excellent appetiser to accompany ouzo. – Fresh fish, fried or grilled, with oil and lemon dressing. Stuffed vegetables: tomatoes, zucchini, sweet peppers and aubergines stuffed with rice, onion or with ground beef. – Casseroles: beef and potatoes with tomato sauce roasted in the oven, pure virgin olive oil, fresh tomato, onion, garlic and red wine. A traditional Greek recipe. And many, many other specialties.

• 

• 

• 

• 

• 

• 

• 

Look for the specialties of the island – fish, seafood, appetisers and casseroles, pies, fresh salads and excellent Greek wine or ouzo. Special chicken roll, pistachio pesto, aubergine salad and of course, heavenly desserts with Aegina pistachios!

Recipes

Pistachio dip

Ingredients

• ½ kg strained Greek yogurt
• 1 cucumber, grated and squeezed to remove liquid
• ½ cup roasted pistachios, finely chopped
• ½ tsp dill
• ⅓ cup olive oil
• Salt, pepper

Preperation

Mix all the ingredients together, except the olive oil, which is added at the end. Refrigerate for 1-2 hours. Before serving, sprinkle some coarsely chopped pistachios over the top.

Chicken fillet rolls

Ingredients

• 2 chicken breast fillets
• 1 cup whey cheese
• ½ cup grated parmesan
• ½ cup grated pistachio
• 1 glass of wine
• 4 tbs olive oil to brown the chicken
• 1 tbs parsley
• A little spearmint
• A little freshly ground pepper (coloured pepper corns)
• Salt

Preperation

Mix all the ingredients together, except the wine and chicken, to make a thick cream. To prepare the chicken, cut the fillets into 4 cm strips, 1 cm thick. Season with salt and pepper and fill with the cream. Roll up the strips and hold together with a toothpick. Heat the oil in a frying pan and sauté the rolls, turning them to brown all sides. Add the wine, lower heat and simmer until the liquid is absorbed. Sprinkle with grated pistachios and serve.

Light dessert

Ingredients

• 2 cups strained Greek yoghurt
• 1 packet pastry cream (prepare according to instructions on the packet)
• ½ cup pistachios, roasted and coarsely chopped

Preperation

Put the yogurt in a bowl and gently combine with the pastry cream in a circular motion. Add the pistachios in a spiral shape for effect. Serve cold.

The recipes are from the book TraditionalRecipeswithPistachios by Teta Grizou, published by ‘TO KARAVI TIS AEGINAS’ and edited by Chef Dimitris Kappos.

---

Keep reading about Summer Events on Aegina Island or View Recipes with Pistachio from Aegina