Hydra has minimal natural resources and thus, historically, all edible products (and not only) typically come from the neighbouring Peloponnese. The locals engaged in fishing and commerce, and their extensive maritime culture led to the creation of the legendary Hydriot war fleet that greatly contributed to the revolution of 1821.
Today, the island’s traditional cuisine is characterised by fish and seafood – a distinctive dish is red mullets on toast – wine-braised octopus, stuffed squid, cuttlefish with pilaf using their ink, and fish soup. Additionally, ‘gogges’, short handmade pasta of the Arvanitiko cuisine, hortopita pie with greens, and snail stew are commonly served.
On the local meat menu, the most popular dishes are the arnaki kapamas (lamb with cinnamon and cloves), or roast lamb with beef with quinces (during winter). The Hydriot almond sweets with flower water, in the shape of a small pear, are well known. Lesser known but still popular are the Lalaggites (fried dough), which are served with honey and, in the old days, grape molasses.
Wine
On the island, only a minimal number of vineyards are cultivated, and winemaking is carried out only on an amateur level for self-consumption.
more at travel.gr
