2736 x 3648 px | 23,2 x 30,9 cm | 9,1 x 12,2 inches | 300dpi
Data acquisizione:
28 maggio 2026
Ubicazione:
Greece
Altre informazioni:
n Greek cuisine, sardines (known as sardeles) are a cherished, nutrient-rich staple that embodies the simple, rustic essence of Aegean cooking. Traditionally associated with coastal tavernas, they are most famous when prepared as sardeles scharas—fresh, whole sardines seasoned with coarse sea salt, grilled quickly over charcoal until the skin is crispy, and finished with a classic drizzle of ladolemono (lemon juice and extra virgin olive oil) and wild oregano. Another popular preparation is sardeles sto fourno, where the fish are baked in a shallow dish with fresh tomatoes, garlic, parsley, and olive oil. Because they are highly affordable, packed with healthy omega-3 fatty acids, and caught fresh daily during the warm summer months, sardines are celebrated across Greece as a quintessential meze best enjoyed alongside a chilled glass of ouzo or tsipouro by the sea
