The cuisine of the Aegean is the poor cuisine of the islands. Poor in materials, yet rich in benefits, giving health and longevity. It includes many greens, herbs and seafood cooked in a thousand ways. Vegetables and dairy products also play a big role in the Aegean diet. The legumes are also present on an island’s daily meal. It is no coincidence that in many regions of the Cyclades and the Dodecanese, chickpeas star in many recipes beacuse they thrived in the dry soils. Therefore, they became a main nutritional element for a family on an island. Similarly, we see the sweetness of the sesame, thyme honey, almonds and fresh cheeses in the sweets, precisely beacuse they were products of island production and the gastronomy of each island was based on them.

*Snippet of the published interview of Mrs. Argyro Barbarigou, Culinary Ambassador with birth origin in the Cycladic island of Paros on the new Golden Star Ferries magazine for the summer 2018.