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Nikoletta is considered one of the best cooks on the island. She has already written two cook books about the traditional cuisine of the Cyclades. That she cooks the Jahressuppe on that day was something special insofar, as she learned much of her knowledge about native dishes and various procedures of conservation and preserving from her mother and grandmother; but also from her own research in private households of various islands, where food is still being prepared in a traditional way.
Nikoletta has prepared a pigeon soup as the Jahressuppe. Amongst other things Tinos is well known for its lovely, ornately decorated dovecotes. Pigeons were bred here until the early 20th century, and sold as much sought-after poultry. Nowadays you will hardly find them on the menu. A couple of years ago a German started to breed them again. The pigeons that Nikoletta has cooked that day originated from that breeder. Nikolettas´ sister and her husband - a born Austrian, who operates pottery on Tinos - a friendly marble sculptor, Yorgos and three of us from the committee of Jahressuppe are invited. I am particularly curios about the pigeon soup. I have never eaten pigeon before. Nikoletta tells me that once it was usual to eat pigeon soup on Saturday. For this purpose young pigeons were preferred that not fully fledged, but had the size of fully grown birds.
The soup is served with a piece of pigeon and a piece of carrot as garnish. I am surprised how dark the meat is coloured. It tastes exquisitely and has nice and firm consistency. Along with the soup we are served a wonderful salsa verde made of parsley, Nikoletta’s home-made pork sausages and bacon, an omelette with artichokes and one with various spinach-like vegetables.
Tinos is also known for its artichoke production. There is a fertile valley with extended fields of artichokes near Kolimbithra Bay. But Nikoletta prefers the wild artichokes. They are smaller with more of a thistle-like taste.
Then we are served a set of Mezedes and as a special highlight, Nikolettas´ cured spare ribs. Once a year she buys half a pig, which is being processed and conserved in the traditional manner. As dessert we get a delicious lemon mousse and a cold sweet soup made of yoghurt and pineapple, accompanied by a superb – and naturally home-made - cherry liqueur.
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cook: nikoletta
recipe: pitsounia (pigeon soup)
gallery: invitation at nikolettas house
koordinaten: 37.543709, 25.165760
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