Every morning we pick the young zucchinis from our garden; needless to mention they are organically grown…. We marinate them with organic extra virgin olive oil, lemon juice, lime juice and fresh herbs; spearmint, basilica, mint and lemon verbena. We serve them in a unique dish with ‘xygalo’ (sour cheese…
At the foothills of Mt. Voras, in the crystal clear waters of Agathi spring, there is a trout farm run by our colleagues. They also have a small smoker facility, where they produce fresh smoked trout in a very slow process lasting 3 days! They use beech wood and aromatic…
A unique wild mushrooms risotto dish with a rich taste and intense aromas, that bring us mentally into a humid and dreamy forest. To reach this little dream we are using arborio rice from North Italy, because it releases it’s starch constantly while cooked, giving a nice pouring texture. The…
Οι «χάχλες», ένα παραδοσιακό πιάτο της Λέσβου και πάλι στην Rediviva. Παραδοσιακά ο τραχανάς φτιάχνεται τον Σεπτέμβρη, τότε που τα χωριά μας μοσχομυρίζουν φρεσκοφτιαγμένο, απλωμένο τραχανό. Έτσι και οι χάχλες, βαρκούλες από ξινόχονδρο τραχανά, φτιαγμένες από χόντρο (χοντροαλεσμένο στάρι) ζυμωμένο με ξυνισμένο πρόβειο γάλα. Οι γυναίκες του Γυναικείου Συνεταιρισμού «Τα…
The zucchini flowers open their petals in the summer morning dew and they have a distinguished position at the table of every good cook. Zucchini flowers more than any other summer vegetable, are a special plate of the Greek traditional cuisine. We collect them early in the morning from our…
