The greek-tourism tourist guide informs you about the traditional products, shops, pensions, apartments, traditional houses, studios, suites, rooms in Kos,in order to help you make a final decision on visitting and recommend the island to all your friends, endicing them to visit.
We made a choice of traditional products, shops, pensions, apartments, traditional houses, studios, suites, rooms on the basis of our criteria, and we took into account what the locals and our internet user members told us, without forgetting our own view of those apartments that seemed to stand out and are worthy visitting.
So we present you detailed information, such as photos, services, prices, categories, contact details, location and offers.
One of the foods prepared by the housewives of Kos are the 'Pittaridia'. These are made of dough prepared with flour and water, just like the noodles know as 'Chilopites'. After kneading they roll it with the 'Pittarido-stick', cut the dough into long pieces, sprinkle it with butter and myzithra chesse and cook it in meat stock. It is usually served on the eve of a wedding. Another local dish is the 'Pasa-makarona', a type of pasticcio dish, i.e. with layers of mince, cheese and bechamel sauce. This particular dish is made with home-made filo pastry leaves, the dough of which is prepared with eggs. The filling is made with pork mince and fresh myzithra cheese.
Before being cooked the pasa-makarona is sprinkled with meat stock and milk. It is usually eaten during the Easter carnival.
The local cheeses of Kos (at Kefalos) are put into the 'krasi' (wine) or the 'tyria', i.e. in the wine sediment. These red cheeses, are they call them, are very tasty and make delicious cheese pies and other such dishes.
At the fairs of Kos they often serve, in addition to the other dishes, 'yiaprakia', i.e. dolmades wrapped with vine leaves.
In the western villages of Kos, moreover, they make 'marmarites'. These are made from a special gruel which is cooked in individual portions in preheated marble dishes. They dip them in beaten egg, fry them in pork fat, and drench then with grape-juice syrup. Marmites are usually eaten during Epiphany.
Another dish that many housewives still make in the week before Lent, is the 'Katimeria'. These are made with home-made filo pastry leaves cut into square or round pieces and which are then filled with myzithra and egg, fried and then drenched with syrup or honey.