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Μαθήματα μαγειρικής - Ειρήνη Ζουγανέλη
Cooking classes

In the last few years I have been running cooking classes for young and old who want to discover the local cuisine. I introduce them to simple Mykonian comfort food, using traditional local ingredients.

These classes almost always end up in a feast, as we taste a bit here and there as we cook. At the end of the class, we all happily sit down together to drink our wine or ouzo and enjoy the delicacies we created. The classes run for 2-4 hours.

We may also visit local Mykonian producers, farms and artists upon request.

It is somewhat strange, but at the same time amusing, to see the reactions of my “students” as they knead and touch -for the first time- fluffy dough for the Mykonian Cream Pie or when they “nibble” with me the traditional “Tsimpita”. And also when we chop pork meat using two knives – as was done traditionally in the past – to make minced meat for the traditional Mykonian Meatballs.

Mykonian recipes
Traditional materials
Local gastronomy