Why do we still believe that simple recipes are the most delicious?

With the unique ingredients of yellow flour, water and a pinch of salt we create the handmade (handmade) pasta of Chios. Maria’s craftsmanship, with the help of a finely cut branch of a sparto, makes the meal that filled the poor man’s empty stomach when he returned from the mountain or the field after a hard day’s work. Back when electricity didn’t help preserve food and airtight packaging didn’t exist to extend the life of food. Around a table, with the grace of teamwork and … beginner’s luck, we try to turn small pieces of dough into a hearty and tasty pasta.

Maria gives instructions and tells stories about how the cycle of planting, harvesting and milling wheat became the main source of satisfying the need for food until a few decades ago. Once the handmade pasta is prepared, under the coolness of the largest plane tree on the island, the team of “Makelos”, one of the most traditional restaurants of Chios, will introduce you to the secrets of cooking the famous Chios pasta and with local ingredients of fresh tomatoes and cheese, will offer you a tasting experience that only the authentic cuisine of our island can give you. The dish of handmade pasta is accompanied by local appetizers and wine from the slopes of the mountain tops of northern Chios and for those who wish, by braised goat, the most authentic food of the island.

Before we leave, you will take with you, as a souvenir of your participation, some dried handmade pasta, so that you will always remember why the sweetest Greek experiences are set around a table.