Food Paths Tinos energizes an island

The whole idea of Food Paths Tinos, Giorgos says, was “to keep the chain of knowledge alive from one generation to another.”

at Tinos Saturday market

Soft spoken, young, relaxed, model handsome Giorgos Amoiralis quietly explains how an idea morphs into a phenomenon. We’re at lunch at Bourou Restaurant in Chora on Tinos Island in the northern Cyclades. The brilliant October sun gleams off the Aegean illuminating both the fine cuisine and the mesmerizing conversation.

More than once, I admit, my eyes misted over during lunch. Food Paths’ mission is not saving lives; it’s saving a heritage. Over the past six years as I’ve traveled Greece during its on-going economic problems and, yes, the brain drain of highly educated young people, I’ve experienced a resilience from the first visit. Today many Greek youth are looking back to what made their great grandparents thrive and survive.

(right) Giorgos Amoiralis, EXO Catering & Tinos Food Paths with author

They are looking at the 5,000-year-old heritage of Greece and bringing it into the 21st century, from learning the age-old skill of marble crafts, vineyards reviving thought-to-be extinct grape varieties to actively seeking new commercial opportunities for the unique agricultural products of the varied regions that comprise Greece.

Food Paths Tinos is a gastronomic event to get producers, farmers and restaurants to communicate and create “a huge table where all food traditions are brought together to make things better.” They don’t come to sell, but to become friends. (Old Greek saying: “Food is an excuse to get together with friends.”)

Bourou Restaurant

Started in 2014, it already attracts bloggers, food critics and chefs from around Greece. It has grown from a small gathering of food professionals to an island event. Food tastings, cooking demonstrations and the chance for the community to interact with professionals committed to Food Paths Tinos has helped increase demand for local products encouraging more young entrepreneurs to look at the land and what it provides for their future. Held in the second week of May, Food Paths Tinos has grown since 2014 from a volunteer staff of 50 to 150 to manage what has virtually become a festival.

Yet it was Giorgos’ understated passion for what he and a few friends set in motion that he recognizes transcends the original intention. What has held Greece together for millenniums has been the power of family and community. The violence, disruptions and social changes of the 20th century did much to undermine that foundation. Even on islands where everyone knows about everyone,  isolation develops; knowing about everyone isn’t the same as knowing everyone.

Bourou Restaurant

Tinos Island farmers, cheese makers, cured meat producers and preserved local foods in shops have all experienced increasing demand. Yet Food Paths, Giorgos (owner of EXO Catering) and the other lunch guests said, has energized the community of Tinos. Not only have professionals in the field become friends, rather than simply associates, but the commonality of food has created new friendships and an understanding of the importance of maintaining local Greek food traditions among islanders.

During my four days on Tinos I experienced the islander’s pride in their local foods, especially among the restaurants. Tasoula Kouli and Antonis Zotali of Bourou Restaurant hosted lunch in Hora and it was a virtual menu of Tinos Island.

Antonis Zotali, author & Tasoula Kouli of Bourou Restaurant

Malathouni with sun-dried tomatoes and capers: Malathouni is a cow’s milk cheese. The curds are separated from the whey before packing into cloth-lined baskets for a day. The cheese is then removed and hung in cloth to dry for 20 days.

Louza sausage with the wild green kitrena: Louza sausage is a specialty of the northern Cyclades. It’s cured with salt and then red wine. After curing it’s sprinkled with pepper, allspice, fennel, cloves and savory and finally pressed into wide intestine and hung to dry in the air 20 to 25 days. It’s served cut into very thin slices.

Malathouni with sun-dried tomatoes & capers and Louza sausage with the wild green kitrena

 Bourou Restaurant’s Tinian Earth salad: Aged Malathouni (more than 20 days) tomatoes, white and black-eyed beans, lettuce, rocket, chickpeas and lentils.

Stuffed Eggplant salad: Bourou has taken a traditional eggplant spread, where the ingredients would have been pureed, and deconstructed it as a salad. Per salad, half an eggplant with skin is pan fried until soft. The eggplant is scooped out reserving the skin “cup.” Chopped tomatoes, onion, dill, mint, parsley, salt, pepper, sugar, garlic, olives and olive oil are tossed with the cooked eggplant and served in the eggplant skin cup.

Earth Salad & Stuffed Eggplant
Braised Lamb with pureed artichokes and roast potatoes

Braised Lamb with pureed artichokes and roast potatoes: The lamb is marinated overnight in orange and lemon juice, thyme, mustard, garlic and olive oil. It’s then braised and slow roasted in a ceramic pot with the potatoes at low heat.

For the artichoke puree: cook the artichokes and then cut away the leaves until there is only the heart. Boil three times as much weight potatoes and carrots as artichokes. Drain the vegetables reserving a ½ cup cooking liquid. Puree all three with olive oil and a little cooking liquid if necessary. The combination of savory lamb and potatoes with sweet artichokes was a tasty match.

French vanilla ice cream with sour cherry sauce.

Dessert was rich, creamy homemade French vanilla ice cream with sour cherry sauce. The contrasting sweet/sour flavors were terrific.

Lunch at Bourou Restaurant coupled by inspiring conversation with Giorgos Amoiralis boosts my optimism even more that the future of Greece is in encouraging its youth to plow their roots back into the economy. In 2014  Food Paths Tinos started as a way for farmers and restaurant owners to get together. In four short years it energized Tinos Island community pride. Just imagine how such passion could stimulate a nation.

When you go: Tinos Island is easily reached by ferries from the nearby Athens ports of Piraeus and Rafina.

Disclosure: The author was a guest of the businesses mentioned in this article through the cooperation of the Municipality of Tinos Island. Special thanks to Adriana Flores Bórquez for being my guide. Transportation was provided by Dellatolas Rent a Car and accommodations by Hotel Meltemi. Arrangements were facilitated by the MTCgroup.

Read more at: Tinos Island and its traditional food abundance

view of Tinos from Bourou Restaurant

 

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

Hellenic News of America

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