Sometimes all of Greece fits into a single baking dish. Pastitsio is the dish that appears on the table when the family gathers, voices hum, and the sunny island breeze blows outside the windows. This is not just a recipe - it is a tradition passed down with warmth, oil, spices and time. And today in the Aegean Notebooks - this is exactly the case. We are preparing pastitsio as they do in Corfu, with real olive oil, which comes from a small farm with a view of the sea. 🫒 W

Warm taste of summer in Greek cuisine Today, Aegean Notebooks is a flavor that is hard to put into words: fresh tomatoes , generously drizzled with extra virgin olive oil , with a slight tartness of thyme , warmed in the oven until lightly caramelized. A real pleasure in simplicity. This recipe comes from those days when the Corfu sun is already setting towards the horizon and the kitchen smells of sweet tomatoes, herbs and tart greens... Ingredients: 450 g cherry or grap