Our regional cuisine on a European scene Our regional cuisine on a European scene | Page 4

1 cup of moderately chopped walnuts
Method:
1. Dissolve the baking soda in the orange juice.
2. Put all ingredients in a bowl and mix adding flour until dough is easy in molding
and soft. Knead gently with your fingertips as it does not need much kneading.
Shape melomakarona and bake in a moderate oven at 170 C until they get golden
brown.
3. For the syrup: Boil water with honey for 5’ and throw oranges into water.
4. When melomakarona’s cool, put them in hot syrup for 5 minutes and sprinkle with
crushed walnuts with a little ground cinnamon. We can do the opposite, that is, dip
the hot melomakarona for 10 minutes on both sides in the cold syrup that we have
prepared two hours before.
by Κλεοπάτρα Καλογεράκου (Cleopatra Kalogerakou)
ITALIAN CUISINE
NEAPOLITAN CUISINE- Cuisine and Festivities
Neapolitan cuisine is extremely varied and the various dishes coincide with many
annual festivities. Each of these festivities is a gastronomical occasion.
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