By Nicolas Bard

The Matsata, which once you step foot on the island will hear everywhere for them, are a traditional Folegandros, hand -made pasta, with great care and skill by the women on the island. They look quite like noodles, but they are cooked directly as soon as they spin, and have a unique taste. In whatever shop on the island you go, you will find the buns, which are served either with a red sauce or with reddish meat (usually rooster or rabbit). One of the best is of Mrs. Eirini in Ano Meria.

The preparation of the Matsata Folegandros is simple, but we find it difficult to learn the precise proportions of flour, oil and salt, as it lies in the hands and experience of each cook. The dough is stretched with a kneader, then folded three to four times, and in between each diploma is sprinkled with flour, so as not to stick. Then the dough is cut vertically with the knife, and then with a light flying the buns are scattered to take their final, saucepan shape. Then there is a five -minute boiling, and is ready to serve.

His camera where there is Greece traveled to Ano Meria of Folegandros, and visited Kyra Irini in her picturesque shop, to show us how the Matsata are made, whose recipe passes with love from generation to generation, so as not to lose the tradition and taste of the place. She even remembers the words and advice of her father, which she says today in her grandchildren, and she is bullied. It may be a simple recipe, but within it it carries the story of a place and its people.

Mrs. Irene, a native of the area, has seen her village change face all these years. Once the Ano Meria was full of life and the shop was full of people, discussions and good food. Now there is everything more desolate, especially in winter. Most of the villagers have left and returned in the summer for their vacation. The shop, however, resists the requirements of modern life and maintains its traditional character, so it has become one of the reference points of the whole island.