From the urban sophistication of Syros’ cuisine to and the Naxos’ livestock-driven fare to Sifnos’ legendary chickpea stews and the Michelin-recognized scene of Paros, the culinary diversity across this island chain is staggering.

To Vima English Edition spoke with author and Greek gastronomy expert Giorgos Pittas about the potential of Greek cuisine and why it still remains untapped.