29 Α feast of flavour Dried figs of Tylliria (Pasta sika Tyllirias) Dried figs of Tylliriaare smoked via the burning of sulphur and then sun-dried. They are small in size, white, soft, sweet in taste, and produced between July and September. History: No historical references on this product have been found so far. According to locals, the production know-how for this product has been passed down from one generation to the next. Th. Kyprianou (2000) suggests that figs of the variety “koutsina” which are cultivated primarily in the Tillyria region, are considered the best, and from these, “pastosyka”aremanufactured inTillyria. Productionmethod: The local fig variety found in Tillyria, called “koutsino” is used. The figs are allowed to over-mature, are collected and placed in special rooms or containers, where they are smoked with the burning of sulphur for about 24 hours. Subsequently, the smoked figs are dried in the sun for 7 – 10 days and then immersed in hot water to be washed. They are left to dry and then packaged. Gastronomy: Consumed as a sweet. They are also used for making sykopitta (fig pie).
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