Typically, a place is remembered for its distinctive delicacy or product. In the case of Hydra, that is undoubtedly the famous amygdalota, which are an integral part of the journey visitors must undertake to claim they have fully explored the island and experienced all it offers. They are undoubtedly the island’s sweet signature, a local product that serves as a hallmark for both visitors and locals.

The most characteristic and historic place to taste these amygdalota is the Tsagkaris workshop and confectionery. It first opened its doors in 1930 under the name “Café-Confectionery ‘Ta Kybelaia'” in the building that now houses the Postal Savings Bank. It is a landmark establishment that insists on a traditional product catalog.

The Recipe for Success
The amygdalota are made with four main ingredients: almonds, semolina, sugar, and rosewater. In the past, almond trees flourished on the island, but due to changing weather conditions, they no longer thrive, prompting the Tsagkaris workshop to source its almonds from Nafplio. The rosewater is also supplied by a specific business that has been the same since their operation began. There is the classic “square” variety, also known as “sugar baklava,” and the “pear” version, which requires more skill to prepare as it must be baked, allowed to “rest,” and then shaped into the distinctive pear form. Generally, the amygdalota, particularly the “pear,” symbolize fertility and are thus commonly offered at weddings.

Ice Cream Amygdalota
Dimitris Tsagkaris, the fourth generation in the business, continues the family tradition using the classic recipes passed down to him. Simultaneously, he experiments with almond as a primary ingredient to innovate further. “For the past four years, I have created the first almond-flavored ice cream, made with pure ingredients and no preservatives. Almond is incorporated as a crumb into the mix, while its base is vanilla. This ice cream has a nostalgic taste reminiscent of the 60s and requires two days to produce, unlike common ‘fast food’ ice creams, which take much less time,” he explains. When asked why he decided to stay on the island rather than move to the city, he responds, “I know this decision comes at a cost in other areas of my life, but it doesn’t bother me. My primary goal is to develop our family business. I want the next generation to inherit it in better condition than I did.”

Info
Oikonomou, Hydra, Tel: 22980 52314