spaghetti.
TOMATO PASTE
The slightly salty, smoky flavour
of this sauce in Greek stipbádo (p.
81 ) and macaroni dishes is entirely
characteristic; it may not be to
everybody’s taste but it blends
remarkably well with retsina, the
vin ordinaire of Greece, which seems
so outlandish when one first arrives
there that it is hard to believe that
one could ever become accustomed
to it. Sooner or later, though, most
people do, and sitting in a village
taverna, the wine barrels stacked
around, retsina seems the right and