Fourni
Of the 20 islands that make up Fournoi Korseon, only the two largest are inhabited. Although very small and sparsely populated, they produce a fair amount of agricultural and livestock products, in a landscape reminiscent of the Cyclades.
The most important agri-food production of Fournoi is, of course, fish and seafood, since its rich sea yields about 2,500 tons of a great variety every year. As for the dishes, shrimp pasta may stand out, but the distinctive feature of the local cuisine is cooking fish with pulses and garden vegetables, called “chloromayeryies.” As in the surrounding islands, wild goats live on Fournoi alongside local livestock farming; however, there is no dairy plant, so cheese production is limited in quantity, though not in quality, with its hallmark being fresh mizithra, which, when dried and coated all around with wax, is called “cheese of the wax,” or when dipped in brine is called “cheese of the brine.” Agriculture may be limited, but it is entirely organic, and there is an abundance of fruits, herbs and olives, from which producers take “only as much as not to disturb nature.
