The association, faithful to the traditions of the village, has established evenings with traditional food of Lagada. There is also the feast of sardine which is a ‘libation’ to sea-food, especially to sardine.
The traditional food sets off the social life of the village, even the rural production.
And even if the housewives still make hand made pasta, the vermicelli, the chickpea-balls and the onion soup complete the table of the traditional food.
The day of the feast, everyone, even the children, gather around the offices of the association, in order to imitate the artistry of the grandmothers’ fast hands.
If you visit Chios one of those days, we suggest you also visit the village first thing in the morning, when, in the offices of the association, the elders give a detailed account of moments of life to the young.
With skilful movements and having as ‘an essential assistant’ a little piece of crop, so that the paste does not become sticky, the experienced hands prepare the hand made pasta.
There, piece by piece they also make the vermicelli, which along with the pasta, constituted every Sunday’s food in Kydianta.
The recipe is simple: wheaten flour, some oil, water and kneading so that the paste is hard. The pasta must ‘dry up’ before you boil it.
You might hear, at first hand, that for the wedding celebrations the food they served had its own meaning. If the bride was pregnant they served hand made pasta, otherwise the guest would eat vermicelli.
In the evening of the traditional flavours, all the houses of Lagada become small cook shops favoring the association.
After the boiling of the pasta when the smelling of the roasted oil is diffused, they also use goat cheese, another product that the local production offered abundantly.
They flavour the pasta with this cheese or sauce.
Whoever has indulged in the tastes of Lagada, loves onion soup. After you brown the oil with five or six roughly-cut onions, big pieces of goat cheese and tomatoes, you add water and in the end eggs and pieces of dry bread. According to the philosophy of the rural economy, nothing should be thrown away, especially the bread, which in the old days was kneaded no more than once a week.