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kcixcy

Active member
The Saronic Gulf is home to a handful of islands, each distinct in character. Aegina, the closest to Athens, charms visitors with its pistachio groves and neoclassical capital; Agistri, the smallest, lures with its crystal-clear waters and untouched serenity; Hydra captivates with its unique no-cars policy and stately mansions; Spetses beckons with its maritime history and elegant atmosphere; while Poros, the greenest, offers a haven of pine forests and quaint villages. When deciding which islands to visit, consider the pace of your trip, your interests, and the ease of travel between them.

For an optimal experience, crafting a well-thought-out island-hopping itinerary is crucial. A suggested route could encompass Aegina for history, Agistri for relaxation, Hydra for picturesque beauty, Spetses for adventure, and Poros for a tranquil farewell. The duration of your stay on each island should be balanced, allowing enough time to explore but also remain flexible for spontaneous discoveries.

These are so accessible to Athens, it's worth considering them. You can visit them as day trips or you can spend the trip island hopping, staying a night or two in each place.

aegina-greece.jpg
 
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This is one of my favorite places to visit. It's a physically beautiful island and has a lovely scene with tavernas all up the coast as you arrive by ferry. It's also filled with little churches and other religious sites. My favorite was visiting the relics of Saint Nektarios.
 

Tips for Making Taramosalata

I’ve been trying to recreate taramosalata at home after tasting the most amazing version at a Greek taverna. I love the creamy, slightly tangy flavor of this traditional fish roe dip, but my attempts haven’t quite hit the mark yet. Does anyone have any tips or secrets to making the perfect taramosalata?

I’m especially curious about the type of roe to use (white vs. pink), the best way to achieve that silky texture, and any additional ingredients that could enhance the flavor. Some recipes call for bread, others for potatoes—what’s your preference, and why? I’d also love any serving suggestions or ways to pair it that make it stand out. Can’t wait to hear your advice and tricks to nail this dish!

Finding Rakomelo in the United States?

've recently come back from a trip to Greece, and I fell in love with Rakomelo, the warm, honey-infused spirit that's perfect for cold evenings. I’ve been craving that unique flavor ever since but can't seem to find it anywhere locally here in the United States.

Does anyone know where I might be able to buy Rakomelo, either in stores or online? Are there specific brands you recommend, or tips on which states or cities have shops that carry Greek spirits?

Greek Pasta Dishes?

I’ve recently been exploring Greek cuisine and have fallen in love with its rich flavors and variety. I’m particularly interested in learning more about Greek pasta dishes. So far, I’ve tried pastitsio, and it was amazing—like a Greek take on lasagna with those layers of pasta, meat sauce, and béchamel. But I’m curious to know what other traditional Greek pasta dishes are out there.

Are there any lesser-known pasta recipes that are a must-try? I’m especially interested in dishes that feature unique Greek ingredients or regional specialties. I’d also love any tips on making these dishes at home—like specific types of pasta to use or any special techniques that bring out the best flavors.

If you have favorite recipes, suggestions on where to find authentic ingredients, or any cooking tips, please share! Can’t wait to hear your recommendations.

Making Tomato Paste Yourself?

I’m looking to make my own tomato paste at home and could use some advice on getting it just right! I’ve heard that homemade tomato paste can be much richer and more flavorful than store-bought, and I’m excited to try it. For those who’ve made it before, what kind of tomatoes work best? Are there specific varieties I should look for?

Also, I’m curious about the best methods for cooking down the tomatoes. Is it better to simmer them on the stove, roast them in the oven, or use another method? How long should I cook them to achieve the right consistency without burning or losing flavor?

Dairy Products in Greece Question

I am curious about which diary products are the most popular in Greece. I’m know feta and Greek yogurt are popular, but I’m curious about what other traditional dairy products are popular in Greece. Are there specific cheeses, yogurts, or other dairy delights that are must-tries?

I’m particularly interested in unique products that might not be as well-known internationally but are staples in Greek households. Additionally, any suggestions on the best ways to enjoy them—like recipes or pairings—would be greatly appreciated!
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