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pickled tsitsiravla on the Pelion peninsula

Thessaly's Pelion peninsula is one of the best places for foraging, and over the centuries the inhabitants have found some unusual edibles; in April they collect tsitsíravla, the shoots of the wild pistachio tree (pistacia terebinthus), pickle them in brine and served as a snack with tsípouro.

Antique illustration of pistacia terebinthus

Also called pistakia.


Vegetables, greens and pulses

Text © Dana Facaros

Images by Dana Facaros, Rawpixel Ltd