24/08/2017
The Greeks call her “Princess Raisin”, the dried grape which has been a companion to humans since the early days of civilisation. Xenophon Zolotas once said: “The raisins are for Greece what the coffee is for Brazil”. Indeed, raisins accounted for more than 51% of Greek exports in the 19th century and were transported from Peloponnesian harbours as far as Australia. Large infrastructure projects like the famous Corinth Canal or the railroad connection to the Peloponnese were driven by the raisin as well.
Even today, the freshly harvested grapes are dried on special areas called “alonia” under the still-hot summer sun of late August and early September. Making raisins is very challenging and requires great care and dedication all year round, following old rules from cultivation to harvest and drying.
At almost the same time as the raisins, figs and dates are also at their best – two other fruits which already the ancient Greeks highly treasured for their exceptional nutrient value and even as an aphrodisiac!
At Taverna To Kastro, our daily menu always reflects the ingredients of the season and in that spirit we are proud to present to you two new dishes: Our Medallions of Pork with Dates and Mushrooms, and the Free-Range Chicken with Figs, Dates and Raisins. We invite you to try them and taste the beautiful melange of history, tradition and modernist cuisine that our chef Tasos has concocted.
Of course, in keeping with the “raisin” theme, we also have an excellent Tsipouro in store for you as a digestif! 😉
