Hydra is famous for its almonds. They are an integral part of any tourist’s visit to the island. The amygdalota, made of almonds, are the best sweet on the island and are a local product that is a trademark for visitors and locals alike.
The most characteristic and historic place to try amygdalota is the Tsagari confectionery workshop. It opened its doors for the first time in 1930, then under the name “Ta Kyvelia” Coffee Shop, in the building where the Postal Savings Bank is now housed.
It is a flagship store that sticks to traditional products.
The recipe for success
Amygdalota are made with four basic ingredients: almonds, semolina, sugar and blossom water.
Almond trees once existed on the island, but due to weather conditions, they do not thrive now, so the Tsagari laboratory sources the almonds it uses from Nafplio.
A specific company also supplies blossom water, and it has remained the same since its beginning.
Amygdaloto ice cream
Dimitris Tsagaris, the fourth generation in the business, continues the tradition by following the classic recipes handed down to him. At the same time, however, he is experimenting with amygdaloto as a raw material to go one step further.
“It’s been four years since I created the first amygdaloto ice cream, which I prepare with pure ingredients and without any added preservatives. The amygdaloto is added as a crumb to the mixture, while its base is vanilla. It is an ice cream reminiscent of the ’60s, and it takes two days to produce it, unlike common ‘fast food ice creams, which now take much less.”
He answers our question about how he decided to stay on the island and not move to the city: “Although I know that this choice has some costs in other areas of my life, it doesn’t bother me. And this is because I have set a primary goal to develop our family business. I want the next generation to receive it in a better condition than I did.”
Info: Oikonomou, Hydra, tel.: 22980 52314
Georgios Katapodis is a columnist for Cantina. Translated by Paul Antonopoulos.
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