Gastronomy

 
Susceptible to multiple reading levels, Tinian gastronomy covers a vast range of culinary journeys through wonder and passion as well as an exceptional technique reaching the borders of art. As a biological and social function, either as a cultural expression or coming back to Vesta (=home,) it creates tasteful stories and experiences. The scenery includes them all: the private space of a neat, homely kitchen, a white-blue checkered tablecloth, a table for four on the beach or under the shadow of trees in a village yard. The culinary experience reflects all aspects of Tinian culture and mixes its "ingredients ": the contact with nature, religion and beliefs, history and technology, the economy and the catering industry.

Traditional in its core, open to rural or urban influences according to its logic and peculiar to its "heart", Tinian gastronomy loves to use and mixes all types of local production. Residents and farmers traditionally cultivate legumes and vegetables, create vineyards and produce wine, raki and cheese, rear pigs and pigeons and also hunt for food. Based primarily on farming and secondarily on fishing, Tinian gastronomy has been strongly linked with a series of recipes lined up with the religious-festive cycle reflecting the enduring Tinians' religious beliefs.

Agkinaroryzo (artichokes on rice), sundried tomatoes, fourtalia (traditional omelette), cheese "rocks", spicy cheese, salad with sea fennel, traditional anise rusks, pumpkin pies, rustic soup, "Savori" with molasses, octopus in vinegar, sausages and louza (tinian prosciutto), squab in sauce, quail with rice, rabbit stew, quince paste, Lazarakia and loukoumades (traditional sweets), sweet pies, and many more contribute to an unforgettable Tinian culinary experience!

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