Patatato Amorgos: An Amorgian tradition and tastiness have been matched for years and the result is a gastronomic pleasure. It is honoured on the eve of the celebration of Agia Paraskevi (25th July) in the Kato Meria of the island, where it is served to guests in terracotta dishes at large family gatherings (2 with 2,500 people).
Accompany the dish with the traditional “Eftazimo” (left to rise 7 times before baking) brown bread that is made with flour leaven. The cauldrons used to boil the traditional dish suffice for hundreds of portions as the number of people present on the day of the celebration is massive.
Preparation requires the participation of the inhabitants for at least a week before the celebration.