Local traditions claimed that this ancient monastery suddenly sunk with all its land and properties, including countless sheep and goats. It was said that the monastery was so rich that canals were built to transport the milk produced there. The idea about the abundant wealth and food available at the Byzantine monasteries should be juxtaposed to the dietary rules established by their founders. In most cases the kitchen served only a meal per day (usually breakfast). There were exceptions though: the monks at a monastery in 1136 were allowed three course-meals on weekends (fresh and dried vegetables, as well as shellfish, mussels, squids and onions cooked with olive oil).