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The Aegean region is well-known for its rich diet, ecosystems and cultures;
there has always been a huge amount of diversity in the local cuisine, which is
based on local ingredients and local production. This recipe comes from the book
Delicacies from Sifnos by Eleni Troullou. It reminds me of summer holidays on
my home island, Sifnos – an island famous for its cuisine,
and one that is connected with the famous chef
Nikolaos Tselementes. Cooking was traditionally
dependent on local products, like the chickpeas
that were cultivated on terraces as well as the
traditional clay cooking pot produced
mainly on Sifnos. Chickpeas were usually
cooked in traditional stone ovens, over a
few hours (slow food) overnight. The taste
of this food is deeply evocative of the
island’s local textures and elements such
as stone and wood. It is also an expression
of a strong cultural identity.
