Handmade Lasagna Stuffed with Saffron and Anthotyro
Ingredients For the dough • 1 kg flour • 450 ml water • 30 ml olive oil • 20 ml vinegar • A pinch of salt For the filling • 800 g chlori (fresh anthotyro or myzithra cheese) • 2…
Traditional Cuisine of Astypalea
A place as genuine and authentic as Astypalea could only be expected to have a rich gastronomic tradition, with local products passed down from generation to generation and kept alive over time. Astypalea’s cuisine is renowned for many local products,…
