Rosto

A characteristic dish of Naxos, especially of Apeiranthos, with many variations. It can be made with pork or itsiko - lean goat or aged sheep - with the addition of tomato paste or white wine. Itsiko is customary for weddings, though the most common version is stewed pork. It is slow-cooked for hours in red wine, tomato, and herbs until extremely tender, with a thick, glossy sauce reminiscent of glaze. Garlic, allspice, and herbs provide aromatic depth. Thick pasta or, alternatively, Naxos potatoes cut into wedges are boiled in the sauce, absorbing its aromas, and served with the meat. The dish is topped with grated arseniko cheese and paired with Naxos red wine.