A FOOD TRADITION
Cycladic Cuisine
Cycladic cuisine is shaped by dry island landscapes, limited freshwater and long maritime exchange among islands such as Naxos, Paros, Tinos, Syros and Santorini. Dried legumes, barley, capers, wild greens, local cheeses, pork, goat, seafood and preserved fish are staples, with tomatoes and split peas especially prominent on several islands. Sun-drying, salting, curing, slow braising and wood-fired baking help preserve food and concentrate flavors. Representative dishes include fava from Santorini, kakavia fish soup, and louza, a cured pork preparation found particularly in Tinos and Syros. Island-specific cheeses, sausages and fritters are also central to the tradition.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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