Ελληνικά 
Read more +20 December 2017 in GastronomyChef D’ Oeuvre
Cooking à la Tinos At CHEF D’ OEUVRE, the first Cooking and Pastry Making School ever operating in Greece, you will find out that a good cuisine is of…Tinian gender! The Professional School of Gastronomy, CHEF D’ OEUVRE, is the first specialized School ever operating in Greece, set up by two siblings with a Tinian
Read more +13 October 2020 in RecipesRed mullet marinated in lemon and dried onion served on boiled wild greens
INGREDIENTS 1 kg of large red mullets 1 onion Juice of 1 lemon 60g of olive oil Salt and pepper A few cardamom seeds Boil the greens in plenty of water. Leave them over medium heat for 6-7 minutes or as long as it takes to eat pleasantly. Strain them and pour them into bowls
Read more +13 October 2020 in RecipesSea urchins stuffed with rice, spring onion, olive oil and dill.
INGREDIENTS 10 sea urchins 1/4 cup of oil 1/4 cup of white wine 200 gr of Carolina rice 1/2 large onion, finely chopped 1/2 bunch of parsley, a little dill, a little spearmint, 2 spring onions, 1/2 tomato, finely chopped Salt Pepper PREPARATION Peel the sea urchins from the thorns with a hard glove (ideally