Greek islands, Cyprus Aegean seafood cuisine

Delightful Flavours from the Aegean Sea

Your journeys around the Aegean Sea and the islands you visit will steal your heart with their captivating local scents and delicious flavours. Welcome to the Aegean Sea’s world of taste: rich white or red sauces; tenderly cooked pulses; home-grown tasty vegetables traditionally grown on dry soil; bread and rusks with the robust flavour of the local wheat and barley varieties; and fresh goat cheeses, as filling to fluffy little pies wrapped in thin dough, are some of your options as you follow our gastronomic map of the area.

Main Ingredients: Sea & Sun

Greek islands, Cyprus Aegean seafood cuisine

The Aegean sea of Greece (Hellas), Cyprus and the Greek islands!! MadeinMycountry is a global platform that celebrates and supports local history, culture, art, and nature conservation efforts. — Greek islands, Cyprus Aegean seafood cuisine The Aegean sea of Greece (Hellas), Cyprus and the Greek islands!! MadeinMycountry is a global platform that celebrates and supports local history, culture, art, and nature conservation efforts.

The Aegean Sea and Islands have been shaped by the sun, the sea and the invigorating winds. The local culinary traditions date back to ancient times and they are an intrinsic part of the Aegean Culture. Top quality ingredients wear the aromas of the earth: oregano, thyme, bay leaves, rosemary, lemons, and olive oil. Each island’s microclimate has contributed to the growth of flavourful produce, some of which are unique across the world.

Greens & Aromatic Plants

The Aegean landscape hides fragrant and tasty surprises to visitors who want to explore its rough barren hills and volcanic soil, its olive groves that grow on dry soil and its rocky shores. Savour boiled greens picked from the mountains, sprinkled with olive oil and lemon juice as a side dish to your grilled meat or fish dish. A large variety of aromatic plants and herbs, such as oregano, savory, marjoram and thyme flavour marinades and stews cooked in lemon sauce. Capers and crithmum (rock samphire) are two wild plants that thrive by the seashore and they make some excellent appetizers to enjoy with your tsipouro drink.

Fresh Fish & Seafood Appetizers

Fish can be cooked in various ways as long as you use your imagination… and in this department Greeks fare well. Small or medium sized fish are floured and fried in sizzling olive oil which turns them into crispy treats, sometimes served along with a tasty sourish marinade-sauce called ‘savoro’. To make this sauce locals use olive oil, quality vinegar, rosemary, and oregano – it’s the standard recipe on most of the islands.

On Tinos Island people add petimezi (grape molasses) to their food, which lends their creations a particular flavour. Other dishes you’ll love are: red mullets with a barley rusk crust on Mytilini, Lesvos Island; oven-baked fish with sesame paste (tachini) on Rhodes Island; chub mackerel with capers; grouper stew with onions; kakavia soup (made with rockfish); picarel omelette on Santorini and Syros Islands; a fish pie made with Mediterranean sand smelt on Kimolos Island; stuffed squid with rice or feta cheese, cuttlefish with fennel and olives, to name but a few…

Make sure you also taste some special mezedes (meaning titbits) with your tsipouro or ouzo drink, such as salt-cured sardines from Mytilini, grilled sun-dried chub mackerel (gouna) from Paros Island, a salad with herring roe from Syros Island, marinated anchovies and salt-cured tuna.

Shellfish

Delicious summer teasers!

With the thousands dispersed islands, the deep blue clear seas, and the innumerable leeward bays, Greece is the ideal place for hundreds of shelfish to be found in abundance. Hundreds of species of shellfish reside in the Greek seas. No matter what the geographical variation of their names is, they keep the aromas of the sea well enclosed in their tiny bodies.

Mussels, with their black lustrous colour and the hair between the two shells, are usually attached on rocks in shallow waters. Oysters are stunning like scarlet gems with an iodine scent. Scallops are well-known for their brackish taste and their tender heart well protected by the hard shell.

Pen shells stand on the bottom of the sea – sometimes ajar- on the alert for capturing their food; their allies are two little shrimps that bite their tender parts whenever there is enemy at the gates. With a taste reminiscent of oyster, there are the red and sharp arca shells. Thorny sea urchins encompass gold and red eggs. Sea figs resemble hairy stones in a dark khaki tone. Clams shine in their brownish shell which keeps their skin juicy and delicious.

The sea on your table

Raw or cooked, shellfish reach the top of their taste potential when served with lemon. Here are our suggestions:

Mussels: hot with just a drop of olive oil; fried with feta, oregano and other spices; in souvlaki; in a mussel pilaf.
Clams, oysters, sea figs and arca shells are best when eaten raw with lemon.
Pen shells: when fried they taste like crabs.
Sea urchins provide irresistible delicious salads with a strong sea aroma.
Scallops are wonderful whether grilled, fried, or cooked with pasta on a tomato sauce.

Gastronomy

Diving into omega-3’s

Rich in polyunsaturated omega-3 fatty acids, shellfish armour health as they prevent from heart diseases and hypertension, they reduce the effects of diabetes, and they stimulate your libido. What is more, they contain proteins, calcium, phosphorous, iodine, and low-calorie carbohydrates.

Tips for shellfish lovers

Opening a shellfish is a small adventure. The easiest way is to put a knife at the slit between the two shells and twist it softly. Then detach the skin. When it comes to sea urchins, use a knife to open its mouth.

https://www.visitgreece.gr

Greek islands, Cyprus Aegean seafood cuisine

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June 21, 2025June 21, 2025

Kerala Museum of Natural History presented by MadeinMycountry

The Museum of Natural History, located in the Trivandrum Zoo complex, is a fascinating institution dedicated to the natural world. This museum offers an educational journey through the biodiversity of the world.

The exhibits include a gallery that displays the different types of animals that live in different continents. Another hall displays a range from taxidermy animals, including mammals, birds, and reptiles, to an impressive collection of botanical samples. The museum also has a collection of skeletons of various land and aquatic creatures. The Museum of Natural History is a must-visit if you are traveling with young children.

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May 21, 2025May 21, 2025

MadeinMycountry Africa

Africa is the world’s second-largest and second-most populous continent after Asia. At about 30.3 million km2 (11.7 million square miles) including adjacent islands, it covers 20% of Earth’s land area and 6% of its total surface area. With nearly 1.4 billion people, it accounts for about 18% of the world’s human population. Africa’s population is the youngest among all the continents. Average age in 2012 was 19.7, when the worldwide median age was 30.4. Based on 2024 projections, Africa’s population will reach 3.8 billion people by 2099.

Africa is the ‘cradle of humankind’. Fossils found in Africa, show that human beings and their closest relatives the gorilla and chimpanzees were born and evolved in Africa.

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There are 54 countries in Africa today, according to the United Nations. Africa is the second largest continent in the world. Africa is home to the world’s largest desert and home of the world’s longest river: The Nile. Most of the world’s diamonds come from Africa (around 95% as well as 50% of the world’s gold) and it produces 70% of the world’s cocoa beans!

The continent has up to 90 percent of the world’s chromium and platinum. The largest reserves of cobalt, diamonds, platinum and uranium in the world are in Africa. It holds 65 per cent of the world’s arable land and ten percent of the planet’s internal renewable fresh water source.

Africa, the second-largest continent, is bounded by the Mediterranean Sea, the Red Sea, the Indian Ocean, and the Atlantic Ocean. It is divided in half almost equally by the Equator. The continent includes the islands of Cape Verde, Madagascar, Mauritius, Seychelles, and Comoros.

The number one reason for travellers visiting Africa is to embark on a wildlife safari or climb Kilimanjaro. While Africa certainly has some of the most extensive wildlife viewing opportunities and one of the seven summits, there are many other reasons to travel to Africa.

Visiting Africa for the first time is an experience beyond description. It is a continent brimming with magic – from it’s immensely beautiful and diverse landscapes to its cultural richness and lifechanging wildlife encounters.

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May 21, 2025May 21, 2025

MadeinMycountry Australia

Australia, officially the Commonwealth of Australia, is a country comprising the mainland of the Australian continent the island of Tasmania and numerous smaller islands. Australia has a total area of 7,688,287 km2 (2,968,464 sq mi), making it the sixth largest country in the world and the largest in Oceania.

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The flora of Australia comprises a vast assemblage of plant species estimated to over 21,000 vascular and 14,000 non-vascular plants, 250,000 species of fungi and over 3,000 lichens.

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May 21, 2025May 21, 2025

MadeinMycountry Italy

Made in Veneto, Italy

Veneto, is one of the 20 regions of Italy, located in the north-east of the country. It is the fourth most populous region in Italy, with a population of about five million. Venice is the region’s capital while Verona is the largest city.

May 21, 2025May 21, 2025

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Celebrate and Support Local Culture with MadeinMycountry

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As an independent and ad-free platform, MadeinMycountry is committed to showcasing the best of each country. We believe in promoting the rich heritage and traditions that make each nation unique. Through our sponsorship programs, we aim to preserve and promote local history, culture, and art for future generations to appreciate.

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December 17, 2024December 17, 2024

Jingle Bells !!

Dashing through the snow
In a one-horse open sleigh
O’er the fields we go
Laughing all the way
Bells on bob tail ring
Making spirits bright
What fun it is to ride and sing
A sleighing song tonight!

Oh! Jingle bells, jingle bells,
Jingle all the way.
Oh! what fun it is to ride
In a one-horse open sleigh. Hey!
Jingle bells, jingle bells,
Jingle all the way;
Oh! what fun it is to ride
In a one-horse open sleigh.

A day or two ago
I thought I’d take a ride
And soon, Miss Fanny Bright
Was seated by my side,
The horse was lean and lank
Misfortune seemed his lot
He got into a drifted bank
And then we got up sot

A day or two ago,
The story I must tell
I went out on the snow,
And on my back I fell;
A gent was riding by
In a one-horse open sleigh,
He laughed as there I sprawling lie,
But quickly drove away. Ah!

Now the ground is white
Go it while you’re young,
Take the girls tonight
and sing this sleighing song;
Just get a bobt ailed bay
Two forty as his speed
Hitch him to an open sleigh
And snap! You’ll take the lead.

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November 26, 2024November 26, 2024

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August 20, 2024August 20, 2024

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August 20, 2024August 20, 2024

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