Traditional foods on Tinos Island, Greece

A few people told me earlier that half a day was enough to appreciate Tinos. I’m not sure what they meant by “appreciate.” After four days I felt I’d barely skimmed the surface of the cultural and gastronomic delights of this northern Greek Cyclades Island.

Chef Aggeliki Vidou and “pumpkin” cheese
Kritikos cured meats

My guide, Adriana Flores Bórquez, had planned an ambitious itinerary that could easily have stretched over a week, but we did manage to accomplish all and a bit more. Yet it’s impossible to write about everything this island has to offer in one article. Since gastronomy is such an essential part of Greek life, the island’s wines, beer, spirits, cheeses and sausages are part of what gives Tinos its unique character.

Please read more in my March travel column for the Hellenic News of America

Tinos Island and its traditional food abundance

distilling raki

 

You can read more articles by Marc d’Entremont at:

Hellenic News of America

Travel Pen and Palate Argentina

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