Yogurt with figs, raisins, roasted Thermo chestnuts, and seasonal fruits
Method
Roast (or boil) the chestnuts, then peel and dice them. Place the yogurt in a bowl and add the chestnuts, black raisins, and sliced figs. Serve with quince jam and seasonal fruits.
More information
Yogurt combined with local fruits, raisins, and chestnuts is a staple dish in the traditional breakfast of Western Greece. The Corinthian raisin, often referred to as “black gold,” plays a starring role in this region. Typically harvested in August and dried on specially designed outdoor spaces called “alonia” (threshing floors), this prized fruit is mainly produced in Aigialia and Achaia, with the Vostitsa variety being considered the superior one and registered as a PDO product. The renowned chestnuts from Thermo, grown on the plateau of Mt. Panaitoliko in Aitoloakarnania, add the perfect finishing touch to this gastronomic experience.
See more recipes
Rizogalo (traditional Greek rice pudding) with walnuts, apple geranium and dried Manolada strawberry
Masouri (spiral-shaped) cheese pie with graviera
cheese, feta cheese and fresh spearmint
Handmade lemonade from Aigio with chamomile,
ginger, and mint ice cubes
Moustalevria (traditional Greek grape must pudding) from Alissos
Open-faced zucchini pie
Platter of local cheeses with Starohori kneaded bread and pasteli (traditional Greek honey & sesame bar)
Milk pie of Oblou Monastery
Agrinio coffee with anise and Tentoura loukoumi (Turkish delight)
Eggs in mortar with salt-cured pork
Savory loukoumades (traditional Greek dough balls) from Patras with garos (fish sauce), feta cheese, pistachios, honey, and spearmint
Messolonghi omelette
Apple pie with almonds and pine nuts
Anastasia's egg balls with pistachios, country-style bread, Kalavryta feta cheese, and sesame seeds
Yogurt with figs, raisins, roasted
Thermo chestnuts, and seasonal fruits