For this dish, the veal is sautéed with onions, fresh tomatoes, fresh mint, pepper, sugar and salt, and then it is wrapped in slices of fried eggplants. Apart from an amazing taste, this dish has an impressive appearance.

The crayfish are first sautéed, with onions and red and green peppers, and then baked in a baking casserole with lid along with the pasta (could be spaghetti or any kind of pasta). The great taste is guaranteed by the fresh crayfish from the crystal clear sea of Samos while the special baking casserole preserves the aromas and flavours of the crayfish and diffuses them in the pasta.