Greek soul on a plate
Essential food awakens memories and experiences that fill the eyes and rejoice the soul. A culinary journey through the tastes and aromas of Samos with “Nomad chef” Andreas Lagos serving as a guide; his memories and experiences fill the eyes and rejoice the soul.
Food is a source of life, joy, communication. As early as the stage of preparation, it fills our hearts with moments to cherish, emotions, truth, love.” Chef Andreas Lagos owes a lot to his homeland and all that it has taught him about cooking. Raised in Samos amidst vegetable patches, fields and orchards, his childhood memories have left their indelible mark upon him. Proof of it is his appreciation and use of unique Greek products, uncontaminated ingredients and old, timeless values. As he states himself in the preface of his book “A taste of Greece”: “Every time I walk on my island my senses are overwhelmed. The aromas exhuded by the vegetable patches sweep me away and take me back to my childhood, my mischiefs and the simplicity of farming life. To me is all about the frugality and uniqueness of what made me into who I am today: the perfume of grape must and sun-dried tomato paste, the air blowing under plane trees, the smell of rain in September. The tastes and aromas I grew up with! Savoury, donkey oregano, sage, schinus, the scent of olive wood, cypress seed cones, the subtle fragrance of Spanish broom, blackberry plants, wild oat, fennel, pennyroyal, Aghios Elias’ tea, chamomile. Every little corner of the street brims with thousands of fragrances thus making my walk ever so pleasant. I contemplate this land’s euphoria, diversity and singularity!”
WHO IS WHO
HE HAS COLLABORATED WITH THE GREATEST RESTAURANTS IN GREECE AND ABROAD, HAS RELEASED A COOKBOOK TITLED “Α TASTE OF GREECE” (ELLINOEKDOTIKI PUBLISHERS), AND HE TRAVELS AROUND THE WORLD SPREADING HIS KNOWLEDGE ON MEDITERRANEAN CUISINE.
With regards to Greek cuisine and its products, the renowned chef says:
“Maybe my Samian roots are to blame, or perhaps my ‘yearning’ for authentic pure products, or then again perhaps the thought that gastronomy can reflect and identify with culture. That’s the only way I can explain my great love for Greek local products, which are always part of my diet and hold a worthy share of my recipes.
The flavours of Greece boil down to the smell of freshly-cut tomatoes, the first wine of the year to be poured in glasses, the aromas of citrus fruit, the sharpness of fresh cheese, the sweetness of honey on a slice of toasted bread.
The products of Samos hold a special place in my heart and my cooking. The splendid climate helps produce delicious fruits, vegetables and herbs as well as world-renowned products such as the exceptional Moschato wine with its distinctive aroma. Samos also produces extra virgin olive oil, capers, samphire, savory, apple geranium, thyme honey, liquorice, Samian graviera cheese, as well as ouzo and souma. All of them represent top-quality staples of the gastronomic culture of Samos.
Local ingredients, tradition and love is all it takes to create unique Samian dishes such as the stuffed and roasted goat rib cage, chickpea fritters with garlic and tomato paste, pumpkin pies (boureki), or stuffed onions and zucchini.”