Condensed broth from bones, strained and strengthened with little butter, mixed with whipped eggs, salt, pepper and few drops of cognac. It is eaten boiling hot.
Barley-shaped pasta in red sauce made from fresh comidoro (tomatoes), onions, carrots and celery, salt, cinnamon, cloves and lots of red pepper. It is eaten consomme.
Manestra Bourou-bourou
Spaghetti cut in small pieces with sauce made from fresh tomato, onions, olive oil, cut potatoes and red pepper. Is eaten either consomme or soup.
Fasoulia me petsalina
Venetian condensed soup. Dry beans in the saucepan, olive oil, finely chopped onion, gammon in cubes, rosemary, salt and pepper. Optionally tomato juice and in the end some lemon juice.
Koronia
A kind of polenta that was brought by the refugees from Koroni. In boiled water add maize, salt, olive oil and a little pepper.
