I have been studying the "Blue Zone" concept and I am excited to see that an island in Greece made the cut. In my research about the island, I can see that some of the food is a little different than it is in the rest of Greece, and that it is very much tied to what is available on the island. I know other places in Greece are like this, too, such as Crete. Anyway, I wanted to research a bit about the cuisine of Ikaria. Please chime in with any feedback about this list, or if you have anything to add:
- Like a lot of Greece, Ikarians seem to forage. I saw salad recipes with purslane and other wild greens
- Lots of fresh food, like freshly picked veggies and fruits, fresh-caught fit
- It seems that when an animal is used, they use as much of the animal as they can (organ meats, bones, the regular meat, etc)
- I believe the food supply on the island is self sustaining?
- They drink a lot of wine on the island