An island with primeval landscape “standing” next to Santorini, a miniature of it, a scenery with an aura of the past. The protagonists … authentic people, biological and arid volcanic goodies and flavors … Thirasia produces excellent arid indigenous grapes varieties … that are forgotten and are also made into sweets. One of these is the “aidani” that “binds” perfectly with yogurt from small goats that “lick the sea” and the taste is a dream …
The Manolas is the “capital” of Thirassia, built on the edge of the caldera. The view of Santorini, magnificent. Graphical scenery that impresses, peculiar architecture houses – colors faded, threadbare walls – and some of them-left to the winds and the scorching sun.
John Syrigos has a tavern at Manolas and creates great tastes.
He trusted us with his recipe and we thank him for it.
Sweet grape Aidani
By John Syrigos of tavern “Panorama” in Manola Thirasia
Ingredients
1 kg of grapes Aidani
1 kg brown sugar
1 sprig apple geranium
1 sprig basil
Peel of 1 lemon without wax
1 stick cinnamon
Method of preparation
Wash the grapes and with a pair of tweezers remove the pips.
Put the berries in a saucepan and add the sugar, apple geranium and basil.
First boil the grapes in high heat and when we see that it begins to swell and foams appear, lower the temperature and add the lemon peel.
Lemon helps our sweet not to thicken and gives extra flavor.
Continue to simmer for 2-3 hours and just before the end add the cinnamon.
Once the grapes start to caramelize and to blister, try it to see the “bonding” and remove from heat.
Fill a sterilized jar to the top and close tightly.
Invert it for one night and the next day place it in the kitchen cabinet in a cool place to “capture” the summer tastes
Small secrets
The grape blends excellently with cool yogurt or even with balls of ice cream balls or mastic.
