Table of Contents.
Wines of Greece. Greek Beer. Greek Spirits.
Aegina, like many places in Greece, does not have a large number of “only-in” dishes that you cannot find anywhere else. The only meal I can think of that you cannot get anywhere else is the Katsoula fish. It seems to thrive in the local waters, but not on islands nearby. Occasionally one manages to escape to another nearby island, but rarely. The only other island that seems to attract them is Rhodes at the other end of the Aegean. So, if you want to taste this delicious sole-like fish, you need to go to Aegina.
So should foodies not into fish skip Aegina altogether? HARDLY! You will want to taste Aegina local products, other seafood, vegetables, oil, and the water add unique spins on the most traditional Greek dishes.
There is one local product that has found its way into numerous recipes giving them an “only in Aegina” taste. The local Fistiki Aiginis (Aegina Pistachio). It has a P.D.O. (Protected Destination of Origin), which means no other Pistachios can call themselves Aegina (Aiginis). Anytime you, as a traveler, come across an item with P.D.O.-status, you must try it.
In other words, you are getting traditional Greek dishes with anything but a typical taste. That is why you want to taste Aegina.
With its seaside location, you find seafood in many dishes. And you will find the traditional dishes. These are traditional to Greece, not Aegina. With a local glass of wine, the dishes taste better.
Taste Aegina Local Products.
The local products add a distinctive taste to dishes.
Local Cheese.
You can find these cheeses in many places in Greece. The tastes differ due to the local terrain and diet of the animals.
- Gkeremezi – is often made with goat or sheep’s milk. It is soft and dry with a sour taste.
- Ladotyri – is actually from Lesvos island, but Aegina puts a spin on it. This hard cheese has a rich, round flavor. The longer it remains in oil, it gets sharper and more peppery in taste. On Aegina, it goes for eight months, giving it some kick.
- Feta – You think you know what this is, but it’s different (better) in Greece. Try it if you don’t believe me.
- Graviera – is a mixture of goat, sheep, and cow’s milk creating a sweet and fruity taste.
Fruits and Vegetables.
The island grows several of its fruits and vegetables. These items are predominantly for local consumption only and are often seasonal. You don’t find the term “add frozen _____” in Greek recipes.
Look for olives, figs, and honey, with a hint of heather.
Pistachios.
Whether you like nuts or not, you need to try the P.D.O. Aegina Pistachio, unless you have a pistachio allergy. They are worth living for, not so much the alternative.
Plain, roasted they are like popcorn or potato chips. Ohh, just one more (handful). You will trip over the pistachio stands all along the main street after you depart the ferry.
But you do not eat them just by themselves. These nuts have found their way into almost every course of a Greek meal. During the meze course, it is not unusual to see them mixed in with the local yogurt cheese spread. Local feta encrusted with pistachios is a local twist on saganaki. Eggplant (Aubergine) dip may have them finely crumbled on top.
You find them in salads and certainly with entrees, including chicken and seafood. Pistachio pesto? You bet. And thanks to the Venetians spending hundreds of years here, there is local pasta for the pesto.
What about desserts? 70% of Greek desserts seem to have nuts, honey, or a combination of the two. You are going to find pistachios in Aegina desserts. And not just the baklava.
Not Just for Dinner Anymore.
Do you think pistachios do not belong at the breakfast table? Then you have not tried toast with pistachio butter. There are sausages with pistachio stuffing, (although more of a meze). Local granola will probably have a few, and why not sprinkle them on pancakes?
In fact, why not have a festival? They do. Every September, they have the Fistiki (pistachio) Festival.
Aegina Wine.
Before the pistachio grew to be the island’s primary crop, the island had grape vines everywhere. Greek wine goes back thousands of years, and Aegina was no exception. The pistachio did not arrive (originally from Iran) until the late 1800s and did not take off until the 1920s. Now for the wine lover, do not accuse the pistachio of the decline in wine on Aegina. It was the phylloxera outbreak that killed many of the vines. The pistachio hangs on, and today is the taste Aegina knocks out of the park.
A few people remember the hand picking, foot-stomping, and the smell of the grape-must during harvest. While the vineyards have diminished in size, they have not disappeared. Where many families have their olive trees, on Aegina, several have their grapevines. In the past, they were exporting the grapes to Athens for processing; now, they stay for local consumption.
September is a great month for festivals as they have the wine festival as well.
Currently, there are no wineries that you can visit. Local wines from the island and nearby Peloponesse are available at several restaurants and shops in Aegina Town. To taste Aegina, you also need to sip it.
To read more about Greek Cuisine.