Irakleia Goat with Pasta (Katsikomakaronada)

One of the most emblematic dishes of the Small Cyclades, this traditional recipe embodies the soul and simplicity of Irakleia. Goat is slowly cooked with olive oil, onion, garlic, tomato paste, bay leaf, and cinnamon until tender and enveloped in a rich red sauce. It’s then combined with local handmade pasta such as pitarida, a touch of goat butter, and plenty of grated gidotyri cheese - a dish that radiates warmth and authentic Cycladic hospitality.