The best recipe in Halkidiki | Tips by #TheLocals

They say that taste, along with the sense of smell create the most powerful memories. Especially when they are combined with our most beloved people, they become
memories of a lifetime.

Spring time in Kassandra, Halkidiki

This is also my case. As a member of a family traditionally involved with tourism, I
remember that springtime has always been the most beautiful time in Halkidiki and
simultaneously the busiest one. People at this time of year would be spread around
getting prepared for the summer season. I recall the reflection of the fresh white colour on the pavements, the smell of the trees and the colourful flowers recently planted, along with the sound of the bees waking up in a furious race of collecting pollen…

Tomato & onions

Within this period that we were also following the pace of the busy bees, there were some holiday brakes such as the Greek Independence Day on the 25th of March along with the Palm Sunday that my sweet grandmother with a kerchief in her hand, used to prepare one of my favourite recipes. It is a recipe derived from Asia Minor, brought by the
immigrants when moving to Halkidiki. It is salted cod, cooked with potatoes,
onions, fresh tomato sauce, dried grapes, quinces and prunes. Its preparation is
demanding as the cod needs two days in the water beforehand in order to reduce the taste of salt. Then, it needs to be fried first, while the tomato sauce and the onions also need to be boiled separately. Finally, it is cooked in the oven.

Salted cod

The smells produced while cooking declare a very interesting sweet
and salty taste which for me is unique and absolutely fantastic. Although it is a recipe destined for those two holidays, it could be a delicacy all year through.

By Lena Laspa | Director of Sales at Flegra Collection