SANTORINI: SIMPLICITY OF LIFE
Santorini is full of surprises. Following the path of one of its winding roads up, the view from top is unimaginable: crystal blue skies dotted with white fluffy clouds, cobalt-blue domes, steps, doors, and a sheer drop to the beach below. The houses are defined by cascading terraces that spill over to the edge of the cliff. A traditional Sanitorian house has the typical thick whitewashed walls symbolic of the islands of the Aegean Sea. The façade is adorned by blue shutters, covered with vibrant flowers blossoming from terrecotta pots, which are displayed near the entrance and around a small courtyard. Thick volcanic walls enclose the central courtyard, while providing shade and privacy. On one side, a vine-covered pergola invites an afternoon siesta. Usually, the buds start to break in midsummer, when their lush leaves and dangling delicious red grapes offer an enclave for a lazy afternoon. The place is magical in its rustic simplicity and smells like a bouquet of flowers. The sea breeze is calm enough to carry the refreshing scent of the white madonna lilies or krinos, as they are known locally that flourish around the clifftop houses and the entire island.
Another thing the breeze carries during a hazy summer day is the smell of freshly baked paximadi. These hard barely rusks are used as a base for finely, chopped tomatoes covered in white cheese that are literally soaked in olive oil. Santoriniʼs food is rooted in the islandʼs ancestral cooking, drawn from the islandʼs enormous resources and fertile land. Very few cuisines have a long, diverse and important history. But the motto in Santorini is: when you do something right, donʼt change it. This is why Greek food remained grounded in its ancient culture and traditions - never going out of fashion. Perhaps one of the most unforgettable dishes in Greek cuisine is a filo parcel, filled with a whipped creamy cheese, which is wrapped in a light and crispy pastry. The Bougatsa dough, made from flour and water, is rolled out on the table to a thickness finer than an onion skin. It is then filled with a local speciality goatʼs milk cheese called, Mizithra. The cheese is soft, white, creamy and moist. This is ʻtheʼ moment when you want to hug your memory of Santorini and leave it there.