The Wedding Rosto Itsiko Tradition of Apiranthos, Naxos
Local gastronomy researcher Marietta Galani shares the historic recipe for "rosto itsiko", a traditional wedding dish from Apiranthos on Naxos island.
A unique recipe of Naxian culinary tradition, the wedding "rosto itsiko", is brought to light by Marietta Galani, a local gastronomy researcher from Apiranthos, Naxos. The recipe, originally published in "Gastronomos" magazine, is directly linked to the large family and community celebrations of the village, where food was prepared for the entire community.
The name of the dish comes from the local word "itsiko", used by Apiranthos locals to describe older, lean animals, such as goats or sheep. The specific preparation uses goat leg, slow-cooked for hours with garlic, wine, and tomato paste, and is traditionally served with grated arseniko cheese of Naxos and pasta.
This particular family recipe was passed down through generations, originating from the researcher's great-grandmother who cooked at local weddings. According to the same tradition, besides the red-sauce rosto, there was also "white rosto" with potato wedges without tomato paste, as well as the "Cheese Sunday rosto" made with pork.
Sources
Mykonea reporting.
