Honey, the gift of the gods according to the ancient Greeks. Honey and the bee were protagonists in mythology. The god Apollo owed his dazzling beauty to the honey and ambrosia he fed on. Apollo's son, Aristaeus, who was made with the nymph Cyrene, became immortal because he was fed with honey nectar and ambrosia. Moreover, he was the first ancient figure who dealt with honey and beekeeping, hence he became the protector of honey.

Hippocrates used honey for the treatment of many diseases, while Aristotle believed that honey prolongs life. A symbol of fertility, happiness, and well-being.

The process of making honey is as follows: After bees collect nectar from the plant, it goes through a special process in their bodies and their secretions from the prolobus transform it into honey, which they deposit in the cells (frames) of the honeycomb inside their beehive. There, they dehydrate it by reducing its moisture to as low as 18%. Once it has matured, they seal it with wax so it can be preserved.

Then it's time to collect the honey, which is done when the moisture level is between 14%-18%. If the moisture is higher than 18%, our honey is at serious risk of spoiling.

Pure honey, not adulterated, can be simply identified in the following way: In a glass of water, drop a spoonful of honey. Without stirring it, pure honey will sit at the bottom of the glass unchanged. If it contains syrup, we will slowly see it dissolve on its own.

When honey crystallizes, it doesn't mean it's adulterated as some think, nor if it is thick. Crystallized honey is due to its glucose content from the composition of the honey, as we will see below in the types of honey. The safest way is to slowly bring it back in a bain-marie but not exceeding 35o -40o degrees (that's also why it's not good to put honey in hot beverages. The correct way is to let the temperature of the drink drop so as not to lose the beneficial ingredients of the honey. If we add honey directly into hot water, all we achieve is to sweeten our drink) or on top of a radiator. Never in the sun because it will destroy its beneficial ingredients.

Honey is properly preserved in a shady and cool place. An open jar for a long time spoils because it absorbs the humidity of the air and changes its antibacterial properties. It is therefore good to use it within a short period after opening it to have all its nutritional ingredients. And let's not forget that honey has been found in tombs and shipwrecks that date back thousands of years before. And this is due to its airtight sealing.

There are monofloral honeys, which we get the nutritional properties from a single plant that the bee has collected from. However, it's a bit difficult to do this, but not impossible.

In Greece, more and more beekeepers are trying to produce organic honey. The honey that has not used any chemical formulation inside and outside the beehive. This is quite difficult because we cannot have full control of where the bee goes, which areas it is in (polluting up to 4 kilometers, etc.), what plants it has gone to, if they are sprayed, even if the beehive has been painted.

Pure, unadulterated honey can be obtained from producers, taking care to know the honey we will buy, first by its color and smell, verifying its reliability with a taste test.

Let's take a look at some types of honey:

Acacia Honey

Acacia honey is light and almost transparent in color. It has beneficial properties for cleansing the liver, calming the nervous system, thus aiding in combating insomnia, stress, and anxiety. It helps with respiratory system diseases and intestinal function. It is considered one of the therapeutic honeys and can be consumed in small quantities by diabetics. It is recommended for children and the elderly.

Flower Honey

Flower honey has the sweetest taste among all honeys. It is light-colored and has a smooth taste. It crystallizes relatively quickly due to its high glucose content. The crystallization of honey is natural, and it does not affect the honey's nutritional and biological value. A crystallized honey is neither adulterated nor spoiled. We can return it to a liquid state by gently warming it in a bain-marie.

Heather Honey

Heather honey is considered one of the rare honeys because bees find it difficult to penetrate the narrow calyx of the heather flower to collect the nectar. Thus, in their effort to collect the nectar, they become exhausted and weakened. Heather honey is primarily produced in Epirus, Greece, because heather grows in rocky and stony soils. Hence, in addition to the difficulties of the bees, the quantity is also challenging as it is not produced every year. It has a yellowish, thick consistency with a strong and distinctive taste. It strengthens the body, revitalizes, and combats the feeling of physical fatigue.

Fir Honey

Fir honey is one of the most widespread honeys produced in our country. It is produced in areas like Mount Olympus, Evritania, Pertouli, Taygetos, and in many other regions of Greece. The fir is considered the most important honey-producing plant in Greece. It is the honey that the elderly prefer due to its low sugar content. It crystallizes slowly because of its low glucose content. It is considered a honey of high nutritional value due to the large number of different substances in its composition. Rich in minerals (magnesium, zinc, copper, iron, etc.), it helps with cough and uric acid arthritis. It is also an excellent remedy for throat conditions. It reduces ulcer problems, aids in constipation, and is recommended for people with diabetes, athletes, and children.

Orange Blossom Honey

Orange blossom is a significant source of nectar. A rare honey, it is particularly aromatic, providing an intense and wonderful fragrance. Its taste is especially sweet, making it more popular among children. Thus, it crystallizes very quickly and is recommended to be consumed within a short period. It is a source of energy for the human body, with carbohydrates in the form of glucose, fructose, and sucrose. Contains minerals and trace elements. Calcium, potassium, copper, antioxidants, has precious antibacterial, anti-aging, and anti-cancer properties. It helps the immune system and combats pathogenic microorganisms, providing protection against oxidative damage to the DNA molecules of cells.

Pine Honey

The pine is considered the most significant honey-producing plant in Greece. Major productions of pine honey are in Northern Evia, Halkidiki, Thasos, Skopelos, Zakynthos, and Rhodes. Pine honey accounts for 65% of the total honey production in Greece. It is the honey preferred by the elderly due to its low sugar content. It crystallizes slowly due to its low glucose content. It is considered a honey of high nutritional value because it contains a large number of different substances. Rich in minerals, it helps with coughs and uric acid arthritis. It also makes an excellent remedy for throat conditions. It lowers cholesterol, aids the urinary and digestive systems, and is recommended for people with diabetes, athletes, and children.

Sunflower Honey

Sunflower honey is readily produced as sunflowers abundantly provide nectar during the summer months. However, during the nectar collection in summer, the collector bees become exhausted and suffer from melanization. They lose their hair and become black. For this reason, beekeepers do not allow sunflowers near their beehives for extended periods. In Greece, it's mainly produced in Northern Greece, Macedonia, Thrace, and Evros. The honey from sunflowers is golden-yellow with a full taste, fluid, and one of the most common honeys available in commerce.

Thyme Honey

One of the highest quality honeys produced in our country. It falls under floral honeys but is a special category due to its intense aromas and flavor characteristics. It is the most commonly preferred honey by consumers. The production of thyme honey accounts for about 10% of Greece's total honey production. The main areas of thyme honey production in Greece are the islands, especially Crete and Kythira.

Its flavor is strong, and in some cases, due to high fructose content, it leaves a slight burning sensation in the mouth. It is intensely aromatic honey, with an amber color, though it varies by region (orange in Crete, lighter in Attica and the Cyclades).

It has tonic and antiseptic properties, rich in phosphorus, magnesium, and iron.

Recommended for children and is the number one choice during periods of colds and viruses.

Chestnut Honey

Produced from the honeydew secretions of the chestnut tree. It is produced in the mountainous regions of Greece and is mainly collected in the Mount Athos peninsula and is limited in production. The taste of chestnut honey is very intense and slightly bitter. The color ranges from light to dark brown, and due to its low sugar content, it crystallizes after 1-2 years. It has significant antibacterial activity against various microorganisms, such as staphylococcus, enterococcus, helicobacter pylori, and candida species. It also has a high antibacterial activity such that in some areas it is used to cover chronic wounds, burns, and skin ulcers. It boosts mental clarity, helps with pregnancy and venous insufficiency.

Rich in minerals, it is recommended for the elderly and babies, for athletes, and for those with prostate issues and diabetes.

Orange Blossom Honey

Orange blossom is an important source of nectar. It is a rare honey, highly aromatic with an intense and lovely scent. The taste is exceptionally sweet, making it more favored by children. Thus, it crystallizes very quickly and is recommended for consumption within a short time span. It is a source of energy for the human body, with carbohydrates in the form of glucose, fructose, and sucrose. Contains minerals and trace elements. It has valuable antibacterial, anti-aging, and anti-cancer properties. It aids the immune system and the fight against pathogenic microorganisms, offering protection from oxidative damage to the DNA molecules in cells.

arbutus honey

The arbutus tree is considered the most significant apicultural plant in Greece. Major production areas of pine honey include Northern Evia, Halkidiki, Thasos, Skopelos, Zakynthos, and Rhodes. Pine honey constitutes 65% of the total honey production in Greece. It's the honey preferred by the elderly due to its low sugar content. It crystallizes slowly because of its low glucose content. Considered high in nutritional value, it's rich in minerals and helps with coughs and uric acid arthritis. Also, it's an excellent remedy for throat conditions, reduces ulcer issues, aids constipation, and is recommended for people with diabetes, athletes, and children.

From antiquity to modern times, herbs have been an integral part of human life, playing a dual role in nutrition and medicine. Their therapeutic properties have been recognized for millennia, with their use evident across many cultural traditions around the world.

Nutritional Value and Culinary Use

In cooking, herbs add flavor, aroma, and color to many dishes. Chefs and cooks use them to enhance the taste of food while simultaneously enriching the diet with significant nutrients. Whether fresh or dried, herbs such as rosemary, oregano, thyme, and mint are essential ingredients in cuisines worldwide.

Medicinal Properties

On the other hand, traditional medicine uses herbs for the treatment and prevention of various diseases. Herbs like chamomile, lemongrass, and echinacea are renowned for their anti-inflammatory, antispasmodic, and immunostimulatory properties. Modern research examines the scientific basis behind these traditional uses, often confirming their value through the discovery of active ingredients with significant medicinal actions.

Ecological and Economic Importance

Beyond their dietary and medicinal uses, herbs also have significant ecological and economic value. They are an important resource for biodiversity and provide significant ecosystem benefits. Moreover, the cultivation and trade of herbs can contribute to local and national economies while supporting traditional agricultural communities.

Sustainable Use and Cultivation

Sustainable cultivation and use of herbs are crucial. While overexploitation and illegal collection threaten some species, sustainable practices can ensure their preservation for future generations. Organic farming, environmentally responsible wild collection, and sustainability certifications are steps in the right direction.

Traditional Knowledge and Modern Applications

Today, modern applications of traditional herbal knowledge are more important than ever. Integrating traditional botanical knowledge into contemporary medical practice and pharmaceutical research opens new horizons for the discovery of innovative treatments. Ethnobotany, a field that studies the relationship between people and plants, is vital for preserving the knowledge surrounding herbs and their uses.

Herbs in Modern Life

In the modern world, herbs are not only elements of traditional cuisine or pharmacopeia but are also key ingredients in products such as cosmetics, aromatherapy, and homemade cleaners. The popularity of herbs in ecological and organic farming reflects a broader shift towards more natural and environmentally responsible living habits.

Challenges and Future

The challenges the world faces in the use of herbs include overharvesting, habitat loss, and the need for stricter regulations and education regarding their safe use. Bioavailability, interactions with pharmaceutical products, and the standardization of extracts are areas where further research is needed.

The future of herbs looks promising, as ongoing research and technological progress open new possibilities for the development and utilization of plant resources. Biotechnology, for example, allows for the optimization of active ingredient production and the creation of new plant-based drugs. Additionally, revising and reinforcing traditional knowledge through scientific validation provides a framework for the sustainable use of herbs.

The integration of herbs into everyday life in a way that respects the environment and the communities dependent on them enhances their recognition. With proper management and responsible use, herbs will continue to offer their valuable gifts to health, well-being, and gastronomy for coming generations.

Skiathos is one of the most popular islands in Greece, located in the northern Aegean Sea. With stunning beaches, crystal-clear waters, and breathtaking landscapes, Skiathos is a paradise for visitors.

The island is known for the beautiful Koukounaries Beach, with its turquoise waters and white sand. But Skiathos also boasts many other amazing beaches, such as the beaches of Lalaria and Elia, which are ideal for swimming and water sports.

The center of Skiathos town, with its traditional architecture of white Cycladic buildings and narrow streets, is also a popular tourist area. Visitors can enjoy traditional Greek food and drinks in taverns and bars, while also discovering the history and culture of the island in the many museums and landmarks.

The island of Skiathos has a rich history and cultural heritage, as it has been inhabited since ancient times. Visitors can visit the medieval castle near the village of Kastro, the church of Agios Nikolaos, and the Photography Museum, where they can see photographs from Skiathos' past.

In addition to its beaches and landmarks, Skiathos is also known for its nightlife. Bars and clubs in Skiathos town and other areas of the island attract young visitors from all over the world.

Basil It belongs to the mint family. The word 'basil' comes from the Greek word 'basileus,' which means king, with a direct connection to Orthodoxy. It is associated with the raising of the holy cross during the Feast of Epiphany when the priest sprinkles the faithful with holy water and basil, and it is considered a sacred plant that helped Saint Helen discover the True Cross through its fragrance. Our folklore has a saying that wherever basil grows, evil does not prevail.

Basil is a strong insect-repellent herb with a distinctive aroma and flavor. It is cultivated in gardens and pots. It blooms from spring to summer. It is sensitive to cold, although there are varieties that can withstand winter conditions.

We love to use it in cooking and add it to sauces, grilled dishes, salads, especially those with tomatoes, beverages, confectionery, as well as aperitifs and drinks.

Basil tea helps alleviate migraines, nausea, stomach irritations, and abdominal cramps. It improves memory, relieves constipation, colitis, and has antiseptic properties. It also promotes sweating.

As an essential oil, it relieves coughs, colds, depression, and fatigue, combats stress and fatigue, anxiety, mental exhaustion, and aids in concentration.

You can protect your clothes in the wardrobe by placing sachets with a mixture of basil and lavender for freshness.

Dill (Anethum graveolens) is a perennial plant belonging to the Umbelliferae family. It is widely known for its strong aromatic fragrance and its use in cooking and herbal medicine.

Dill has slender, light green leaves and small yellow flowers that cluster in umbels. The plant can reach a height of about 60-90 centimeters. Dill is primarily found in Mediterranean and Eastern regions, but it is also cultivated in other parts of the world.

In cooking, dill is often used to add flavor and aroma to various dishes. Fresh leaves are used in salads, sauces, eggs, fish, and seafood, while the seeds and dried fruits are used in the preparation of biscuits, bread, and sausages. Dill is commonly paired with fish soups, cheese salads, grilled meats, and potatoes.

As a medicinal herb, dill has many beneficial properties. It is traditionally used to relieve digestive problems such as indigestion, flatulence, and colic. It also has anti-inflammatory properties and can help alleviate inflammations of the throat and bronchial tubes.

Moreover, dill has soothing properties and can help reduce anxiety and nervousness. The essential oil of dill is also used in aromatherapy to promote relaxation and well-being.

Lastly, dill has some medical applications. The infusion made from its leaves can be used to treat colic in infants and digestive disorders in children. Furthermore, persistent use of dill as a tea can help improve digestion and aid in recovery after gastroenteritis or other digestive disorders.

It is important to note that, like any herbal product, caution should be exercised, and it is advisable to consult a specialist before using dill for therapeutic purposes. There may be contraindications or interactions with medications or other products.

In summary, dill is an aromatic herb with multiple uses. It is widely used in cooking to add flavor and aroma to various dishes. It also has medicinal properties and can help relieve digestive problems, manage anxiety and nervousness, and promote relaxation and well-being. It is important to consult a specialist before using dill for any therapeutic purpose.

It belongs to the geranium family. Its name derives from the Italian words 'erba' and 'roza,' meaning grass with a rosy color. Its leaves have a grayish-green color and toothed edges. They are hairy with deep lobes. The flowers it produces are pink or lilac with five petals. You can find it in gardens or in pots. It is sensitive to low temperatures but is considered a resilient plant and has insect-repellent properties.

It has been mentioned in the works of N. Kazantzakis' 'Captain Michalis' for its fragrance and in N. Marinos' book where it is described as one of the two ingredients of love.

It has therapeutic properties; it strengthens the nervous system, promotes wound healing, acts as a diuretic, relieves nausea, lowers cholesterol, provides a sense of calm and relaxation, alleviates stress, helps with acne due to its antimicrobial action, and is recommended for those suffering from depression.

In confectionery, it is popular for spoon sweets, drinks, Turkish delights (which is why it is also called 'loukoumochorto'), jams, composts, jellies, etc.

Storing garlic

Preserving Garlic How many times have we bought garlic and when we think we have it, it's time to use them and they have spoiled, emptied, gotten moldy, etc.? Apart from garlic oil (olive oil with garlic cloves), there is a way to preserve our garlic in the refrigerator, inside our jars, for a long time. They will be crispy and ready to use at any time.

The process Take the garlic and separate them into cloves. Put them in a bowl with warm water and let them soak. This way, the cloves are cleaned very easily. As we clean the garlic, in a small saucepan, boil water with 1-2 tablespoons of coarse salt. Once boiling and the salt has dissolved, add the cleaned garlic, turn off the heat, and leave the garlic in for 1-2 minutes. Then, with a spoon, place the garlic in a clean jar, fill with saltwater from the saucepan, and just before the end of the jar, add a teaspoon of sugar, a tablespoon of vinegar, and a tablespoon of olive oil. Close the lids and let them cool. Then, place them in the refrigerator.

A volcanic island full of beauty and history, Milos is known for its diverse range of rocks and minerals. Even today, it exports gypsum, manganese, bentonite, sulfur, perlite, millstone, and many other types of minerals that visitors can explore and learn more about at the Mining Museum of Milos. The unique rocks can be seen on the countless beaches of the island, forming white, pink, and beige cliffs. Famous beaches such as Sarakiniko, Triades, Paleochori, Geronta, Fyriplaka, Agia Kyriaki, Kleftiko, Theiorichia, Tsigkrado, and many more attract countless visitors each year to admire and enjoy the crystal-clear waters and impressive landscapes.

The famous Aphrodite of Milos, a marble statue displayed at the Louvre Museum, was discovered in the village of Tripiti on the island in 1820 by French explorers. The island has been inhabited since 8000 BC and has seen various civilizations throughout its history, including the Phoenicians, Dorians, Athenians, Romans, Byzantines, and Venetians. As a result, Milos has a highly interesting traditional cuisine with a wide variety of dishes.

Livestock farming is one of its main characteristics, and it produces cheeses such as manoura (fresh cheese aged for 10-15 days), melichloro (slightly matured cheese, aged for 3-4 months), athotyri, skotyri, xinomyzithra, and the famous Milos olive oil cheese (Mileiko ladotyri), aged for 15 months in natural caves and wrapped in throumbi leaves. Milos also has a significant production of cherry tomatoes, which are blended with olive oil to create the 'Milos belt,' a traditional welcome treat for visitors accompanied by toasted bread. This tomato blend serves as the base for the famous red dishes that accompany meat, fish, legumes, and all kinds of vegetables and pasta.

The island offers a great variety of pies, including plakopites (thin pies with Milos cheese), ravioli (small diamond-shaped pies filled with sesame and almond), flaounes (pies with greens, rice, and raisins), famous pitarakia (thin, crispy pies filled with Milos cheese and onions), and fried half-moon-shaped pies. Another notable dish is the ladenia, similar to the Italian focaccia but thinner. Milos is also famous for its skordolazana, homemade lasagna-like pasta served with a generous amount of garlic, which rivals the Italian carbonara in flavor.

One cannot miss the local sweet specialty of Milos, called 'koufeto,' made from white pumpkin boiled with sugar, honey, and almonds. It can be found in almost all restaurants on the island, either on its own or served with yogurt. Koufeto is also offered as a sweet treat at weddings, baptisms, and other celebrations. Instead of traditional koufeto, honey pasteli (honey sesame bars) are offered at weddings and celebrations, cut into small rhombus or cube-shaped pieces. Milos is also known for its watermelon-based sweets, such as adiangourenia (sweet watermelon balls made with honey and sesame), as well as watermelon pie, which is shared among locals and visitors in Kimolos or Folegandros, and of course, Milos.

Among the main dishes you will encounter are local goat stew with artichokes, zucchini, potatoes, and of course, belte (tomato blend). There is also pork with quince potatoes, saliaki (snails)with onions and belte yogurt stew, as well as with matsi, which is a type of pasta-based small handmade lasagna that is boiled. You will also find the same dish with sugar, honey, and cinnamon, which is called matsogala. Additionally, there are matsata, which are handmade pasta served with braised rooster, rabbit, or local goat with belte, and they are made on the same day. To enjoy this dish, you will need to inform the restaurant in advance if they can prepare it (as it is made in only a few restaurants nowadays) a few hours before.

Crispy flomous (wild greens), green zucchinis that are soaked in vinegar before hardening and then fried, as well as skotyrokolokytha, which are small zucchinis fried and then refried with garlic to form a solid mass. Another type of herb, voudoglossa, can be found breaded and fried. The base of Milos cuisine also relies on the many herbs it has (fennel, throubi, mint, oregano, thyme, etc.), which are combined with legumes, vegetables (such as broad beans or artichokes with fennel, chickpeas, etc.).

From the seafood selection, you will find savoro (sardines), small maridaki fish marinated in vinegar and sprinkled with rosemary, red stewed cod with pasta in belte, tsirakia (small fish) that are marinated, dried, then roasted and deep-fried. They are served with olive oil, lemon juice, oregano, and lemon. Octopus is served with matsi or with fennel, and there are even petalides pilafi (mussels with rice).

It's worth taking the local boats and touring the island to admire its beautiful natural landscapes, visiting the archaeological site of the prehistoric city of Fylakopi, and of course, don't forget to visit the syrmata. These small traditional houses are wonderfully painted with distinctive colors and have their boats stored on the ground floor using wire (hence their name).

Also, make sure to visit the Paleochristian catacombs in Trypiti, an underground cemetery from the early Christian times.

Milos, a gem in the Aegean, will capture your heart with its natural beauty, its wonderful and hospitable inhabitants, as well as its unique flavors that will leave a lasting memory in your mind and heart.

Τα ξερά σύκα Κύμης είναι ένα αναγνωρισμένο προϊόν από την Ευρωπαϊκή Ένωση με Προστατευμένη Ονομασία Προέλευσης (ΠΟΠ) από το 1994, και Προστατευόμενη Γεωγραφική ένδειξη (ΠΓΕ). 

Σπουδαία διατροφική αξία πλούσια σε ασβέστιο(100 γρ ξερά σύκα έχουν 162mg ασβεστίου) ,τανίνες, καροτένια, χαλκός, σελήνιο, ψευδάργυρο, φυτικές ίνες που βοηθά στην ομαλή λειτουργία του εντέρου, πρεβιοτικά, αντιοξειδωτικά, φαινόλες , χαμηλό σε λιπαρά, κάλιο που ρυθμίζει την αρτηριακή πίεση μυϊκές κράμπες και πονοκεφάλους (100γρ ξερά σύκα έχουν 640 mg κάλιο), μαγνήσιο για την λειτουργία του νευρικού μας συστήματος. Σίδηρο που βοηθά άτομα με αναιμία (100γρ ξερά σύκα έχουν 2,03mg σιδήρου), φυλλικό οξύ για γυναίκες κατά την διάρκεια της έμμηνου ρύσης ,εγκύους, και θηλάζουσες. 

Στην Βίβλο αναφέρεται ότι ο κήπος της Εδέμ είχε μια συκιά όπου ό Αδάμ και η Εύα κάλυπταν τα σώματά τους με φύλλο συκής. Το σύκο στην αρχαία Ελλάδα ήταν ο τρίτος σπουδαιότερος καρπός μετά την ελιά και το σταφύλι , και συνδεόταν με την λατρεία της θεάς Δήμητρας που ο μύθος θέλει να το πρόσφερε στους θνητούς σαν δώρο, αλλά και του Διονύσου. Στην Αρχαία Ελλάδα τα σύκα προσφέρονταν προς κατανάλωση αθλητών πριν τους Ολυμπιακούς Αγώνες και φυσικά ως τρόπαιο στους νικητές. Η αδυναμία στον να κρατήσουν το φρούτο αυτό για μεγαλύτερο χρονικό διάστημα, οδήγησε από τότε την μέθοδο της αποξήρανσης, που είχε μεγαλύτερη διάρκεια ζωής. Έτσι έγινε σημαντική πηγή εσόδων του αρχαίου Αθηναϊκού κράτους. Το αγαπημένο φρούτο της Κλεοπάτρας, η οποία πέθανε από δάγκωμα φιδιού που κρυβόταν σε ένα καλάθι με σύκα που της είχαν προσφέρει. 

Στις μέρες μας υπάρχουν πολλοί μεγάλοι συνεταιρισμοί που συνεχίζουν να ακολουθούν αυτή την μέθοδο αποξήρανσης παραδοσιακά, αφού όλη η διαδικασία γίνετε χειρωνακτικά.

Τα λιαστά σύκα συνδυάζονται εκτός από την ζαχαροπλαστική σε γλυκό κουταλιού, σε μπάρες δημητριακών, κουλουράκια και μπισκότα, μαρμελάδες ,αλλά και στην μαγειρική, με διάφορα τυριά, με σαλάτες, σε γλυκόξινες σάλτσες, αλλά και με κρέας όπως μοσχάρι, αρνί, χοιρινό ,κοτόπουλο, αλλά και σε κυνήγι. Επίσης είναι εξαιρετικά ως σνακ, αλλά και σε συνδυασμό με αφεψήματα που το αναδεικνύουνε.

Στην αρχόντισσα του σύκου μας Κύμη, όλα τα σπίτια τον Αύγουστο, ταράτσες μπαλκόνια αυλές γεμίζουν τελάρα με σύκα που στεγνώνουν με τα μελτεμάκια και λιάζονται, προετοιμάζοντας τα για το χειμώνα. 

Όλα τα σπίτια στην αυλή τους έχουν τουλάχιστον μια μεγάλη συκιά όπου βγάζει εκατοντάδες σύκα. Αποξηραμένα σύκα ΤΑΓΚ φυσικά κάνει και ο πατέρας μου κάθε χρόνο, με την διαδικασία που κάνουμε στα σπίτια. Διαβάστε βήμα βήμα, με πόση φροντίδα και μεράκι γίνετε. Είναι παράδοση λοιπόν, και ξέρουμε καλά τον τρόπο. 

Ας δούμε και του Αγίου Στεφάνου των Αγρών στο Μεντούλι της Κύμης, πώς τα φτιάχνει.

Η διαδικασία είναι ως εξής:

    1. Συλλογή σύκων . Στην ουσία είναι το λουλούδι της συκιάς μόνο που γυρνάει αντίστροφα. Όταν λοιπόν γυρίσει ο μίσχος κάτω, τότε είναι έτοιμο για συλλογή. Η συλλογή του σύκου γίνεται νωρίς το πρωί.

    2. Φέρνουμε τα σύκα, και τα βάζουμε στα τελάρα στην σειρά 

    3. Κόβουμε τα κοτσάνια και τα σκίζουμε από κάτω

    4. Τα ανοίγουμε με προσοχή, βλέποντας τα εάν είναι σωστά 

    5. Τα αφήνουμε στον ήλιο για 3 μέρες το πολύ 

    6. Τα κλείνουμε (τα ζευγαρώνουμε), δημιουργώντας ασκάδες. 

    7. Μετά πάνε για ζεμάτισμα σε καζάνι, και βάζουμε μέσα χοντρό αλάτι, βάγια (δάφνη), και λίγο ελαιόλαδο

    8. Τα ελέγχουμε πάλι, εάν είναι σωστά**, και αφήνουμε να στεγνώσουν στο συσκευαστήριο 

    9. Τα συσκευάζουμε  

    10. Έτοιμα για προώθηση στην αγορά 

*τα φρέσκα σύκα που δεν μας κάνουν, πάνε για τσίπουρο

** τα ζεματισμένα και λιασμένα σύκα που δεν μας κάνουν πάνε για πετιμέζι

Kymi Dried Figs

Kymi dried figs are a recognized product by the European Union with Protected Designation of Origin (PDO) since 1994 and Protected Geographical Indication (PGI). They have great nutritional value, rich in calcium (100g of dried figs contain 162mg of calcium), tannins, carotenoids, copper, selenium, zinc, dietary fiber for smooth intestinal function, prebiotics, antioxidants, phenols, low in fat, potassium for regulating blood pressure, muscle cramps, and headaches (100g of dried figs contain 640mg of potassium), magnesium for the proper functioning of our nervous system, and iron to help individuals with anemia (100g of dried figs contain 2.03mg of iron). They are also rich in folic acid, which is beneficial for women during menstruation, pregnancy, and lactation.

In the Bible, it is mentioned that the Garden of Eden had a fig tree where Adam and Eve covered their bodies with fig leaves. In ancient Greece, figs were the third most important fruit after olives and grapes and were associated with the worship of the goddess Demeter, who was said to have offered them to mortals as a gift, as well as the god Dionysus. In ancient Greece, figs were offered for consumption to athletes before the Olympic Games and were given as prizes to the winners. The inability to preserve this fruit for a longer period led to the method of drying, which had a longer shelf life. Thus, it became a significant source of income for the ancient Athenian state. Cleopatra, whose favorite fruit was the fig, died from a snake bite hidden in a basket of figs that were offered to her.

In modern times, there are many large cooperatives that continue to follow this traditional drying method, as the entire process is done manually.

Kymi dried figs are not only used in pastry, such as spoon sweets, cereal bars, cookies, and jams but also in cooking, with various cheeses, salads, sweet and sour sauces, as well as in meat dishes such as beef, lamb, pork, chicken, and game. They are also excellent as a snack and pair well with herbal teas that enhance their flavor.

In Kymi, the land of figs, during August, all the houses, rooftops, balconies, and courtyards are filled with wooden trays of figs drying in the sun, preparing them for winter. Every house has at least one large fig tree that produces hundreds of figs. My father also makes dried figs every year using the traditional process we use at home. Read step by step with care and passion. It is a tradition, and we know the method well.

Let's also see how St. Stephen of Agron (Stefanos tis Agros) in Mentuli of Kymi makes them.

The process is as follows:

    1. Fig collection: Essentially, it is the inverted flower of the fig tree. When the ostiole turns downwards, it is ready for harvesting. Fig collection takes place early in the morning.

    2. We bring the figs and place them on the trays in a row. 

    3. We cut the stems and split them from below. 

    4. We carefully open them, checking if they are properly opened. 

    5. We leave them in the sun for a maximum of three days. 

    6. We close them (pair them), creating pairs of figs. 

    7. Then they go for brining in a cauldron, where we add coarse salt, bay leaves, and a little olive oil. 

    8. We check them again if they are properly brined and let them dry in the packaging area. 

    9. We package them. 

    10. Ready for market promotion. 

    • The fresh figs that do not meet the criteria are used for making tsipouro.

** The brined and dried figs that do not meet the criteria are used for making petimezi.

The Stifado of Panagia in Oxyliythos, Evia

On August 15th, the day of the Assumption of the Virgin Mary, a divine liturgy is held in the village of Oxyliythos in Evia. It takes place at the Church of Panagia Petriotissa or Chatirianissa.

According to tradition, the icon of Panagia (the Virgin Mary) was initially located in the Petriones. However, at night, it would disappear, only to be found in the branches of a tree in the area where the church stands today in the morning. The tree, although dried up, is preserved as a sacred relic on the northern side of the church and bears an inscription explaining its significance.

The church is believed to have been built between 1280 and 1300 by craftsmen sent by the emperor.

Every year, on the eve of the Virgin Mary's feast day, a divine liturgy is conducted, and concurrently, a gastronomic event (stifado) takes place in the churchyard. This event is designed to accommodate people from the surrounding villages as well as visitors from Athens.

The process involves simmering the stifado slowly over an open flame with wood, imparting a unique flavor and aroma. Each cauldron yields around 50 servings. Preparation begins the previous day, with volunteers from nearby villages cutting the meat, cleaning the onions, and ensuring that everything is properly prepared to avoid any issues the next day.

The procedure starts with placing the beef into the cauldrons at 5 in the morning and boiling it without adding any ingredients. Once the liquids are drawn out, it is sauteed with oil, and then onions, garlic, tomatoes, and wine with spices (salt, pepper, bay leaves, allspice) are added towards the end.

White wine is used because red wine in such large quantities would make the stifado too heavy, considering that people of all ages, from children to the elderly, partake in it.

After the conclusion of the Divine Liturgy, the Metropolitan of Karystos blesses the cauldrons, and then the stifado is distributed to the people. They can either take it home or sit at the tables to enjoy a communal meal, creating a large gathering of people celebrating together.

In the northern bay of Panormos, with the gentle breeze and the stunning beach with its turquoise crystalline waters and surfers, you'll find the restaurant Ftelia. A restaurant with ethnic and Bohemian elements that dominantly presides over the bay, allowing your eyes to feast upon the magnificent waters and the truly incredible beach.

As we sat there, we observed the surfers riding the waves out in the sea, and they truly were impressive. We picked up the menu, a challenging decision indeed. Everything appeared so delectable that deciding became a difficult task.

Dishes marrying traditional elements with creative cuisine were in perfect harmony. We opted for fish, as it was midday and we desired something light. In a short span of time, the dishes we ordered began arriving one by one… it was truly hard to decide where to start.

Mussels delicately cooked, remarkable in taste and perfectly balanced in aromatics, so as not to overshadow their delicate and discreet flavor. Grilled sardines from the Cyclades, wrapped in grape leaves, placed on a pillow of aromatic salad with parsley and mint.

The salad was impressive, with mixed leaves, beets, zucchini, walnuts, grapes, Kalamata praline, and sun-dried Santorini vinegar. Roasted seabream in a wood-fired oven with okra. An incredibly delightful dish where one flavor seamlessly intertwined with another.

A standout dish we tasted was the scorpionfish with artichokes and fennel-lemon sauce. The aromas emanating from this dish were truly remarkable. Fish fillet cooked in parchment with vegetables. A wonderful, light, healthy dish, incredibly tasty, and worth trying. All the sun-kissed vegetables on your plate, paired with the fish, combined with aromatic herbs that truly tantalized your taste buds.

The waitstaff were swift, cheerful, and ready to assist in your selection, willing to describe the dish in detail for a perfect dining experience. The kitchen team worked with passion, expertise, and enthusiasm to deliver the finest results from the cuisine, ensuring the utmost flavor and presentation of the dishes.

We departed with the most favorable impressions and promised that we would definitely return!

Where nature flourishes, where the mountains meet the sea, lies the enchanting Pilio. Crystal-clear rivers flow through the plane trees, chestnut trees, oak trees, filling the air with the scents of gardens, orchards, and chamomile. As you gaze into the distance, your eyes meet the deep blue of the Pagasetic Gulf and the Aegean Sea.

Wander through the Pilio villages, hanging like precious gems from the lush green mountains. Walk along the cobblestone paths and trails that lead to breathtaking views. Admire the architecture of the houses, the mansions, the churches, and the squares adorned with greenery. Experience the fragrances of herbs and seek shelter under the towering plane trees. Apart from the 6-7 major villages - Makrinitsa, Portaria, Tsagarada, Milies, Vyzitsa, Pikanates, Argalasti - discover the smaller villages like Chorto, a picturesque coastal village, Platanias, Agios Ioannis with its crystalline waters, Trikeri, Agios Georgios Nileias, and Agios Lavrentios.

Explore the mountain of the Centaurs, marvel at the various shades of green, and witness the orange-yellow hues of autumn leaves that blend magically with the sunset. Visit Hania, a traditional settlement at an altitude of 1,200 meters, and embark on hiking or mountain biking adventures. In summer, opt for 4x4 vehicles, and during winter, enjoy the ski resort.

Refresh yourself at the turquoise beaches of the Pagasetic Gulf and the Aegean Sea, and discover the numerous small pristine shores. One of the famous beaches is Damouchari, where the scene of 'Dancing Queen' from the musical 'Mamma Mia' was filmed. There, you can enjoy swimming, have a cup of coffee, or indulge in some mezedes. Magical beaches include Plaka, the southern beach of Papa Nero, Vamvakia, Kastraki, Vromoneri, Theotokos, Mourtias, and many more.

Don't miss a rendezvous with the 'Moutzouri'! Hop on the train that departs from Milies Station and takes you through the verdant mountains, the rivers, and the 12 stone bridges, showcasing the beautiful places you must see! Don't miss it!

Pilio is renowned for its traditional Greek cuisine. In this blessed land that produces all things good, you must taste its pies, which vary according to each region of Pilio. Try 'boubbari,' a type of local sausage stuffed with finely chopped heart, lungs, beef, and rice, rolled up like a spiral and baked with potatoes. Taste the famous 'spetzofai,' local sausage slow-cooked in tomatoes and Volos peppers. Enjoy 'tsitsiravla,' pickled wild pistachios with vinegar and a touch of garlic. Try 'kolitsianoi' or 'anemones' from the sea, fried in a batter, or omelette with wild greens or asparagus. Of course, don't miss the sweet treats - crispy and aromatic apples and almonds. They also make a sweet spoon treat with almonds. And speaking of sweets, we shouldn't forget the white baklava, served during festive occasions. Special mention goes to the beautiful farm of Eleni Karaiskou, which pioneers in traditional cuisine and offers classes amidst nature, where the students gather ingredients from the estate. Visit and why not participate in these wonderful classes in nature, where you can learn about vegetables, herbs, and the basics of cooking. 

Pilio is one of the most popular destinations as it can be visited all year round, combining mountains and sea, and catering to all ages. 

After finding myself in Aeropolis, I naturally had to visit the oldest bakery in the Peloponnese, Kyra Milia's bakery. It's worth noting that this is the 5th generation running the bakery, and it's important to mention that it existed before 1821. This bakery has witnessed the history of the revolution as it started from the square, right next to the Metropolitan Church of Taxiarhes, where a flag with a blue cross bearing the slogan 'NIKI, I THANATOS, TAN I EPI TAS' (Victory or Death) is hung outside.

In front of the bakery, there is a stone well with flowerpots, and a wooden sign that names the establishment. Kyra Milia (Milia Tsatsouli), a strong woman, lost her husband when she was 29 years old, leaving her to struggle and take over the bakery's reins from her in-laws. She has since passed away, but she has left her art to her children, who continue to produce various baked goods through this bakery, such as sesame bread rings, koulourakia (sweet biscuits), handmade pies, paximadia (rusks), various herb pies, cheese pies, onion pies, garlic pies, and village-style leavened bread.

As you look around the walls, you'll notice some antique tools that were used in earlier times. It's worth mentioning that the multi-seed bread from this bakery was awarded as the best bread in Greece in 2012.

If you find yourself in these enchanting places and make your way to the renowned Aeropolis, after admiring the beautiful stone-built architecture, after seeing the monuments, and after reaching the square, make sure to get the most delicious and authentic bread from Kyra Milia's bakery, far away from additives and filled with the soil of Mani.

We all love this dyeing tradition because apart from the tradition itself, we enjoy playing like children! Besides dyeing the traditional red eggs, beautifully colored delicate eggs bring a light and joyful touch to the festive table!

Ingredients: White eggs Embroidery threads in various colors Aluminum foil Salt Vinegar Olive oil

Our eggs should be at room temperature. So, take them out of the refrigerator the previous night.

Cut the aluminum foil into strips.

Take the embroidery threads and spread them on the aluminum foil (not too many as they won't look nice).

Moisten the egg to make it sticky and roll it over the threads.

Wrap it with the aluminum foil.

Continue until you finish all the eggs.

Next, place them in a pot with vinegar and salt, and fill the pot until all the eggs are covered.

Once it reaches boiling point, lower the heat and simmer for about 20 minutes.

When the eggs have boiled, remove them from the heat and transfer them to a plate to cool down along with the aluminum foil (to seal the color better).

Once they have cooled down, remove the eggs and gently rub them with a little oil on a paper towel.

Admire them! Admire your beautifully decorated eggs! Wishing you all the best for the coming year!

And here I am again at my little port... that's what I call it... my little port... my favorite destination... just a quarter away from my home, yet it makes you feel like you're somewhere else... far away…

 My memory takes me back to the first day I found myself there... I went with friends after a long day of work to relax... to let our minds escape the pressures of work. 

Right next to the Loulis Mills... a hidden paradise, a small refuge of carefreeness... my little port... There I met the whole gang of Mr. Nikolas... with bouzouki... with guitars... we played, we sang, we laughed... 

It was so beautiful. And here I am again... again and again... it's my own little port now. Or is it everyone else's too? Mrs. Stella (my namesake) welcomes us with a smile.

 Well, she knows us... she even knows our order... she knows! I will definitely have my favorite spicy octopus... yes, the one with the sundried tomato...!! ... How much I love it... I always get it... Mrs. Stella won't deny me the recipe!!! She sits at the desk... and with a swift move, she takes out a big book... She tells me about all the things her eyes have witnessed in this tavern... how many famous and non-famous people have passed through there... While Mrs. Stella talks to me, a wave of intense aroma of red wine comes to my nose... she looks at me... smiles... winks... it's the octopus... just cooked, she tells me... 

She starts reading me the recipe... 

1 octopus, about 2 kilograms 

50 ml olive oil 

2 tbsp tomato puree 

1/4 tsp cinnamon

 1/2 tsp ground cloves 

1 hot chili pepper, finely chopped 

1/2 tsp red wine 

200g sundried tomato 

3 dried figs, finely chopped 

1 tbsp honey 

salt - pepper

Instructions: Place the octopus in a pot without adding any liquid. Add olive oil, tomato puree, and the rest of the ingredients. Saute and deglaze with wine. Then add the figs and the sundried tomato. After about 5 minutes, add hot water, about 200g. Reduce the heat, cover the pot, and let the octopus soften and the sauce thicken. If needed, add a bit more hot water (to maintain the simmer). When it's almost ready, increase the heat and add the honey. Stir well and let it cook for another 5 minutes.

However, our order has arrived at the table, and the group is waiting... The seagulls have already gathered below, patiently waiting for our generosity... they know where it goes... they are cunning! They caught me again! They stuck by my side! The boats are gradually coming together, and the sun is setting. The little chapel has lit up its lights again, and people are taking a stroll in the harbor... you take a deep breath. Everything inside you feels like it's fading away... anxiety, stress, worries, problems... For a moment, everything is calm within you. Everything is serene. My little port, thank you so much until my next venture! 

Thank you very much, Mrs. Stella and Mr. George!!!

The idea of turning around oneself 360 degrees is better replaced by heading to the restaurant 90 degrees in Gytheio. Upon arrival, you'll encounter a place crafted with passion and traditional touches.

The renowned fish soup had just been prepared and was making its way to our table. It was visually stunning, resembling a painting with distinctive colors, and it promised a delicious culinary experience.

As we tasted it, a wave of flavors confirmed what we saw. It truly felt like you had the entire sea in one bite, combined with the aromas of vegetables.

The tender octopus lay gracefully on the plate, accompanied by crispy fried, and delectable red mullets.

A bouquet of colorful steamed vegetables in the center of the table, perfectly cooked, patiently awaited the extra virgin olive oil to enhance it, complemented by the fresh juicy lemon with its tangy flavor.

If you find yourself in the area, it's definitely worth visiting to admire the beauty of this place and savor the delicacies of the 90 degrees.

Spearmint Spearmint, also known as green mint, is a deep green grass of the Lamiaceae family. Its leaves are elongated, and its flowers have a purple hue. It is a perennial plant that thrives in moist areas. In Greece, we have 13 species and 9 variations of spearmint.

It is a well-known herb in Greece, where it is cultivated in yards and gardens and used in cooking. When crushed, it releases a pleasant aroma. It can be found everywhere as a cultivated plant and can be harvested throughout the year. We can always have it fresh in a pot or dry it and store it in a jar.

In ancient times, spearmint was used in the production of perfume and for medicinal purposes. Dioscorides, Hippocrates, and Pliny the Elder frequently mentioned it as a plant with great medicinal value and a delightful aroma. Ancient Greeks used to rub their tables with spearmint before sitting down to eat.

Spearmint is invigorating, digestive, soothing to the stomach, antispasmodic, effective against hiccups, and helpful for migraines and toothaches when its leaves are chewed. A few drops in warm water can also be used as a gargle for tonsillitis, ulcers, and inflammation of the throat and pharynx.

Spearmint is used as a seasoning or infusion and as an aromatic herb. It is also used in soap making, perfumery, confectionery, and, of course, cooking. It can be found in soups, salads, sauces, pasta dishes, minced meat, and dishes with zucchini, mushrooms, eggplant, and tomatoes, as well as in potato dishes. It is also used in fruit juices, fruit salads, granitas, aperitifs, and beverages.

 Summer savory belongs to the Lamiaceae family. It is an aromatic annual herbaceous plant. It has hard leaves with black-pink or white flowers and brown seeds that have a pleasant aroma. The leaves and the blooming tops of the plant's dried shoots are used. It thrives mainly in the Eastern Mediterranean.

In addition to its aromatic properties, summer savory also has several therapeutic uses. It is a good appetizer with beneficial effects on the digestive system, nervous indigestion, gastric atony, flatulence, intestinal spasms, stomach colds, diarrhea, and colic pain. It acts as a soothing agent for rheumatic and arthritic pains, helps eliminate toxins, and is beneficial for gout and kidney stones. It is also used for nervous disorders, asthma attacks, and is believed to improve hearing, as well as being considered an aphrodisiac.

Summer savory is used as an excellent spice and aromatic herb in cooking, in sauces, roasted dishes, salads, fish dishes, and grilled meats, as well as for flavoring olive oil. It is also used as an infusion (1 teaspoon in a cup of boiling water, steeped for 10-15 minutes).

The government's effort to highlight its offerings and the opportunity for promotion through gastronomy can only lead to success. The Ministry of Tourism has proceeded to upgrade an institution that started in 2005 by the Greek National Tourism Organization, with the prospect of granting and upgrading each Food Service Entrepreneur in their respective location.

It is the only state special quality mark for Greek cuisine and is recommended for each entrepreneur and business to differentiate themselves in terms of provision and offering of Greek products.

The inspection is carried out by a three-member special collective control body, consisting of two inspectors from the Ministry and a representative of the Panhellenic Federation of Restaurant Professions (P.O.E.S.E).

The mark is granted for three years in the name of the entrepreneur and applies to the specific catering or recreational establishment for which the relevant application has been submitted.

If the entrepreneur wishes to renew the quality mark for Greek cuisine, they must submit a new application to the Ministry, accompanied by the same supporting documents as the initial application, two months before the expiration of the third year.

The evaluation criteria are divided into mandatory and graded criteria.

The mandatory criteria, based on the assessment guide, must be supported by the entrepreneur and concern the provision of ingredients, preparation methods, offerings, and cleanliness (e.g. fresh Greek potatoes, extra virgin olive oil, Greek feta cheese, etc.).

The graded criteria concern the quality of the structural materials for decoration and furnishings, the comfort of the dining space, and the offering of local bottled wines.

What is the Special Quality Mark for Greek Cuisine? 

The S.Q.M.G.C. is a mark with a special logo from the Ministry of Tourism, indicating that the Ministry certifies that the specific establishment:

    • Offers a satisfactory level of dishes following or based on Greek gastronomic tradition, with an emphasis on local cuisines.

    • Uses Greek products to a significant extent, with an emphasis on local and P.D.O products.

    • Promotes Greek gastronomic and wine tradition and production in general.

    • Provides a satisfactory level of overall service.

The Quality Mark is optional and is granted to restaurants that apply for it and meet the conditions, regardless of funding from European or other programs.

Legislation:

    • By virtue of paragraph 2 of Article 21 of Law No. 2741/1999, Decision No. T/4333/8-8-2001 was issued by the Minister of Development (Government Gazette 1097 B), as subsequently amended by ministerial decisions, which stipulate the conditions and requirements for granting the special mark, its duration, and the collective control bodies responsible for ensuring compliance with the aforementioned Ministerial Decision.

    • With the provisions of Law No. 4254/2014 (Government Gazette 85 A) and Ministerial Decision No. 112/2014 (Government Gazette 179 A), the responsibilities of the Greek National Tourism Organization (E.O.T.) regarding the granting of the 'Special Quality Mark for Greek Cuisine' to catering and recreational establishments were transferred to the Quality Standards Department of the Ministry of Tourism.

    • In 2019, the Quality Control and Quality Standards Development Department of the Ministry of Tourism, after consultation with the relevant institutional bodies, carried out the repositioning and updating of the S.Q.M.G.C., in terms of the conditions and requirements for its granting.

    • As a result, Ministerial Decision No. 7827/19-4-2019 (Government Gazette 1463 B) was issued by the Minister of Tourism, titled 'Conditions and procedure for granting the Special Quality Mark for Greek Cuisine (S.Q.M.G.C.)'.

    • With the new ministerial decision, the Ministry of Tourism aims to systematically promote the wealth and manifestations of Greek gastronomy and wine production in all

Links are attached for better information provision. 

https://mintour.gov.gr//userfiles/de145b9b-fc1f-4650-91eb-b6315a192e52/Filladio.pdf

https://mintour.gov.gr//userfiles/de145b9b-fc1f-4650-91eb-b6315a192e52/Template_odhgos-ESPEK.pdf

https://mintour.gov.gr//userfiles/de145b9b-fc1f-4650-91eb-b6315a192e52/entypo-aitisis-horigisis.pdf

Karpenissi: A Magical Journey in the Heart of Greece

Welcome to a world of beauty and history, where natural wonders meet culture, and wandering reveals the treasure of Karpenissi. Get ready to live an unforgettable experience as we guide you through a journey amidst enchanting landscapes and traditional villages.

Begin your journey with a visit to the Black Cave, a cave that emerges like a black diamond in the land of Karpenissi. The path to reach the cave, passing through dense vegetation and humidity, creates a stunning eerie beauty, while the atmosphere exudes mysterious charm.

Next, the Monastery of Panagia Prousiotissa welcomes you with love. Discover its old iconostasis, and witness the church ceremonies that evoke a sense of reverence.

Then, let your steps guide you to the "kleidi" (the key), the impressive gorge that leads to Panagia. There, a bit further, your eyes will encounter the imprints of Panagia: the footprint of her foot on a rock, where she transported her icon to the current location of the monastery, and the rock imprint (showing the form of Panagia inside the rock, carrying her image), testifying to the sanctity of the place.

Wander through traditional stone-built villages such as Megalo Chorio, Mikro Chorio, Voutyro, Nostimo, Koryschades, Gavros, Pantavrehei, and Klavisi, the latter named after the unstoppable crying of the survivors following a Galatian invasion in 279 BC, where almost the entire village was slaughtered. Don't forget to visit the village of Fidakia, dominated by the imposing bridge of the hanged, created by the convergence of Achelous, Agrafiotis, Tavropos, and Trikeriotis rivers. The artificial lake created has a capacity of 4,750,000,000 cubic meters of water. Feel the warmth of the stone houses and explore their rich cultural heritage.

Don't miss a visit to the Museum of Evrytania, a center of history and culture, where time stops, and history unfolds.

For those seeking adventure, various activities such as hiking and trekking are offered. Rekindle your senses at the Velouchi ski resort, while you can enjoy the coolness at Dyprotama or explore the world by kayak.

In Karpenissi, every corner is a painting, and every moment is a discovery. Come and surrender to the magic of Karpenissi, where nature meets civilization, creating a world that combines the past with the present.

For nature lovers, the bridges are a source of inspiration. Walk over the Tartana Bridge, the Episkopi Bridge, and the Templa Bridge, and indulge in the charm of architecture harmoniously combined with the natural environment.

And when history meets modern art, the Museum of Evrytania opens its doors. There, the wealth of the past comes alive through exhibitions and events, narrating the history of a place groaning with memories.

As for activities, hiking and trekking open the way to unexplored paths in the natural beauty of the Pantavrehei Gorge, where waterfalls run continuously like a permanent rain, a unique point in the morphology of the gorge. Access is possible from Prusso, as well as from Krikello.

In your gastronomic journey in Karpenissi, local cuisine meets authenticity and the taste of tradition. The dishes offered reveal the gastronomic heritage of the region, such as:

Boiled goat: A traditional dish that highlights the local cuisine. The unique taste comes from animals grazing in the fertile areas of Karpenissi, eating all the herbs, resulting in tender and flavorful meat.

Trahanas with Goat Milk: Trahanas combined with goat milk creates a rich and nutritious dish, accompanied by local goat butter.

Rooster with Pasta or Hilopites: No special recommendations needed for this dish, just a dream. Accompanied by local cheeses and wine.

Goat Stew with Oregano: A dish full of aromas and flavors. It is usually served with potato stew or pasta.

Wild Boar Stewed: A hunt from the local forests, where the wild boar retains the flavors of nature, accompanied by the aromatic taste of wine.

Regarding local products:

Goat Butter and Milk: Products that add the authentic creamy taste to the dishes.

Local Traditional Feta Cheese: The local feta, now famous, rich in flavor and quality.

Sausages, Prosciutto, and Smoked Trout from Proussos: Enjoy the finest meats from local artisans.

Cranberries for Wonderful Liqueurs: You will encounter many flavors of liqueurs, but the cranberry liqueur from Krania is special. Try it!

Elatias Honey, Hortopites, Bombotas: Products that embrace the taste of the place.

Authentic Game from Partridges and Thrushes: Discover the rich taste of local hunting.

In Karpenissi, every moment is a chapter in the adventure of life. Come and live this experience, discover its beauties, and tell your own story in the enchanting world of Karpenissi.

 Beautiful, wild, rocky, and windy Karpathos, also known as Anemoessa according to Homer! A traditional island that still preserves its character and characteristics. You will still encounter women in their rich traditional costumes, with colorful scarves and exquisite embroidered aprons adorned with intricate designs. They still speak their local dialect and maintain their customs and traditions, which are truly impressive. It is an island full of churches (most of which are family-owned and cared for, I learned), windmills that still grind wheat and barley to make their traditional pasta, macarounes. I was impressed by how windy it was! You couldn't stand still! That's why it's one of the main islands for surfers.

The island offers a wide variety of gastronomic delights, including various types of bread such as onion bread rings, mastiha or cumin-flavored bread rings, and many other flavors. There are also thin bread rings (wedding rings), kousoumas (bread baked and left outside for hours to become rusks), as well as a variety of sweets and local dishes. The main dish is macarounes, which are handmade. They are formed into strings, cut into small pieces, and pressed to create a hollow in the middle. They are then dried in the sun and served with toasted butter (onion roasted in butter). The island is known for its onion production, which is evident in the dishes you can find everywhere, such as octopus stifado, beef stifado, onion meatballs, onion pies, and many more.

Traditional dishes include takakia (fried sweet), tarts (filled pastries resembling a boat, with mizithra cheese and dill), anterizia (intestines stuffed with rice and meat), hondros (cracked wheat cooked with tomato or toasted butter), and the traditional baklava, which is a fried pastry that is soaked in honey syrup. Also, honey is widely used, especially thyme honey, lentisk honey, and honey from reiki. The traditional baklava is very similar to diples. Moschopougkia (sweet little bags filled with walnuts, almonds, raisins, sesame, etc.) are also popular. Karpathian salted sardines and 'manouli' cheese are famous. Manouli is a white cheese with two textures: soft and creamy with a mild taste and hard with a much saltier taste. The island produces its own wine, including a semi-sweet red wine produced in Vola and Othos. The famous wine is Athiri. Wild greens called alochorta grow between rocks and cliffs, and if we are lucky, they will be offered to us in a salad. One traditional local dish is 'kopelles,' also known as 'hortopites,' which are herb-filled pies that vary in filling depending on the season (in winter, leek, spinach, etc., and in summer, wild greens, vlita, etc.).

I managed to visit all the villages of Karpathos, but Olympus will remain unforgettable to me, with its traditional corners, women in their embroidered costumes, and its beautiful little houses. The villages of Menetes, with their colorful little houses, and Pyles, the town of Karpathos, built in the island's harbor, are also remarkable. The ancient city of Poseidio was located in this area. In front of the harbor, it retains its traditional architecture, while further inside, it has developed with modern infrastructure, hotels, restaurants, and more.Diafani is a picturesque fishing village located near Olympos, and its name derives from its crystal-clear, turquoise waters. There, you can find cozy cafes and taverns where you can enjoy fresh fish, good wine, and have a refreshing swim in the sea.

Another beautiful and distinct village with a small harbor, charming taverns, and a beach for swimming is Finiki. When visiting the taverns in Karpathos, it is a must to try the freshly caught 'skaros,' which is abundant in the clear waters of Karpathos.

I tried to present to you briefly and concisely the gastronomic and environmental beauties of the island. I hope to have the opportunity to explore the other parts of this wonderful, enchanting, and wild island again.'

Santorini One of the most popular destinations in the world. An volcanic island in the Cyclades, with incredible beauty. Santorini, also known as Thira (the name Thira originated from the ancient Spartan Thira, who was the first to colonize the island) or Santorini, a name given by passing Crusaders who stood near the Church of Agia Irini (Santa Irina) in the area of Perissa behind the Holy Cross Monastery, is known for its volcano, whose last activity was in 1950. Parts of its volcano include Nea Kameni (1707-1711 AD), Palia Kameni (46-47 AD), Christiana islands, and the submarine volcano Koloumbo (1650 AD). Santorini, along with Therasia and Aspronisi, are remnants of the volcanic island Stroggili. Stroggili was a volcanic cone that exploded along with the volcano's crater in 1613 BC during the Minoan eruption, creating the caldera of Santorini.

Its capital is Fira, built at an altitude of 250m with a panoramic view, and it houses the largest port of the island, Athinios. Fira is located right across the volcano and is built on the cliffs of the caldera. It has many picturesque alleys that are filled with visitors during the summer. Take some water and wear comfortable shoes and wander through the charming cobblestone streets. There is an abundance of restaurants and bars to suit every taste and preference, as well as countless shops for all kinds of choices. Apart from the shops in Fira, you should not miss the Cultural Center of Megaro Gyzi, the Prehistoric Thera Museum with its many historical artifacts, the Archaeological Museum of Santorini, which exhibits items from ancient Thera from the 5th century BC to the Roman era, and let's not forget the Folklore Museum of Emmanuel A. Lignos in Kontochori, a village very close to Fira, located in a cave and showcasing the way of life in Santorini. Take the cable car and descend to the port, hike to Oia, and admire the view step by step. Take a boat ride and explore the nearby islands, and visit the old volcano.

Oia is located at the northern tip of the island and is also known as 'Upper Side' or 'Anomeria,' and its inhabitants are called Anomerites. It is a beautiful place like Fira, with all-white houses, distinctive captain houses, and underground dwellings with vaults or cross-vaults of carved construction, and prominent little churches everywhere. It is situated at an altitude of about 120m. Oia was one of the five castle-cities called 'castelia,' and during the Frankish rule, it was known as the castle of Agios Nikolaos. Of course, you must not miss the magnificent sunset, which they say is the best in the world!

Himerovigli is another picturesque village of Santorini. Until the mid-18th century, it was the capital of the island until the Venetian nobility and the Catholic community abandoned the Castle of Skaros. Spend your day exploring the ruins of Skaros, walking through narrow alleys, admiring the view, and enjoying a glass of local wine.

Rent a car and explore Finikia, Kamari, which is one of the most touristy places on the island and has some of the most organized beaches, as well as Perissa, where, in addition to its famous unique beach, there are remains from the Byzantine period and the Mineral and Fossil Museum. And speaking of beaches, a unique experience is to swim at the Red Beach, where you feel like you're swimming... on Mars! Don't forget to visit Megalochori, home to the three most important wineries on the island: Boutari, Antoniou, and Gavalas. You must not miss Akrotiri, a beautiful fishing village where a magnificent civilization thrived for 15 centuries and where you can see the archaeological site of the prehistoric settlement of Santorini. Visit Vothona, where houses are built over a ravine, with arches standing without support, and Pyrgos, where Venetian architecture blends so harmoniously with Santorini's architecture. Messaria, one of the largest villages in Santorini, has beautiful squares and mansions. One mansion that is open to visitors is the Argyros Mansion. In this village, you will find many shops, hotels, and more, as it is in the middle of the island, close to Kamari, the airport, and the capital.

If you visit Santorini, you must try the local products it produces, such as the exquisite velvety fava, which has been cultivated on the island for 3,500 years! The sun-dried tomato, which has a sweet taste and aroma, as well as the famous tomato fritters, capers used in salads and as accompaniments to fish, seafood, legumes, and sauces, dressings, etc. Santorini's Chlorotyri is a goat or sheep milk cheese with a creamy tart taste, mainly used in salads. The fried white eggplants or eggplant salad and the small zucchinis can be found in delicious dishes with various local specialties, created with imagination and passion, such as athirinopita (a pie with onions and blood sausage, i.e., thick intestine stuffed with liver and rice), apochti (pork pate), xelourostos cod, brantada, etc. There are exceptional wines to try, such as Vinsanto, a sweet wine served as a liqueur, and Mezzo, a semi-sweet wine, both quite popular, as well as Brusko from white and red grapes, Nychteri, a dry white wine, and Assyrtiko aged in oak barrels, with a strong aroma and high acidity. Finally, try the sweets, such as koufeto, which is honey boiled with almonds, served at weddings and christenings, melitinia, which resemble small lamps (made with mizithra cheese, sugar, and cinnamon), and kopania (crushed barley rusks with raisins, sesame, etc.).

One thing is for sure, it will enchant you, and that's why hundreds of people around the world have a lifelong dream of visiting our beautiful island.

Mrs. Sarakosti

When I was a child, I remember my mother making us Mrs. Sarakosti! What joy! I would place her in a spot and anxiously wait for the week to pass so I could cut off one of her little legs!

'Mom, why does she have 7 little legs?' 'Because we want 7 weeks until Easter! The 1st leg is on the Sunday of Orthodoxy, the 2nd leg is on St. Gregory Palamas' Day, the 3rd leg is on the Sunday of the Veneration of the Cross, the 4th leg is on St. John Climacus' Day, the 5th leg is on the Day of St. Mary of Egypt, the 6th leg is on Palm Sunday, and the 7th leg is on Easter Sunday!'

'Mom, why doesn't she have a mouth?' 'Without a mouth, she won't gossip, judge, and, of course, because she's fasting!'

'She's holding a cross, right?' 'Yes! Her little hands are crossed because she's praying, and she's also holding the cross because she goes to church!'

Memories... that have left an indelible mark on my memory... that I, in turn, carried on with my daughter and son every year.

Throughout Greece, we encounter the custom of Mrs. Sarakosti. In some places, she was made of cloth filled with feathers, while others made her out of paper. In Pontus, they made 'Koukouras.' It was a potato or an onion hung from the ceiling, having seven wings. And every week, they would remove one wing. Some would make it out of dough and hide a coin inside. When Easter arrived and all the little legs were cut off, they would break Mrs. Sarakosti into small pieces until someone found the coin and became the lucky one! In some parts of Greece, they would hide the last little leg inside a dried fig in the basket with dried figs. Whoever found it would be the lucky one!

The dough for Mrs. Sarakosti is made with flour, salt, and water. We add salt to prevent it from spoiling. Attention! This dough is not meant to be eaten!!! It should last for 50 days!

For my Sarakosti, I used 300 grams of all-purpose flour, 4 teaspoons of salt, and 170 grams of water. We shape the silhouette of Mrs. Sarakosti, give her a little leg, a cross on her head or her crossed little hands, and, of course, her seven little legs. We bake her for about 30 minutes at 170 degrees Celsius. We don't want her to bake, but to dry.

The tradition says that when you make Mrs. Sarakosti, you should sing the traditional song:

Mrs. Sarakosti, an old custom it may be Grandmothers used to make her with salt and water, you see

On her head, she wore a cross, a jewel for all to view Her mouth they forgot to make, as she fasted too

And they counted the days with her seven legs so neat They would cut off one each week until Easter's sweet retreat

Happy Easter! May you be healthy!

Uncle's Stories

Once upon a time, there was an uncle, born in '22, in an old house in Molo, in the lush green island of Skyros. His life was tough, you see... a fisherman, raised by the sea. He had a small house next to it, where he spent his life when he wasn't out at sea. Uncle Christos, as he was known, had many stories to tell, stories of his travels and life at sea, like all fishermen do. Stories filled with vivid imagery, excitement, and the scent of the sea. Cooking in his old house, using the fish he caught and fresh ingredients, with the sound of waves as the background music, and the imagery of his narratives, was the perfect foundation for an exceptional taverna. So, in 2006, after Uncle Christos had passed away, the little fish tavern was born, thanks to Mr. Giorgos. The art, passion, will, and the magical touch of Uncle Christos that you can feel lingering in the space, bring flavors derived from experience, wisdom, and love of the old days.

Flavors rooted in the tradition of Skyros, combined with the stories of Uncle Christos, create an exceptional result, enhanced by the endless blue and the magnificent view of Skyros, making you never want to leave.

Distinct dishes, such as Florina peppers stuffed with wild rice and tuna, lightly steamed mussels with fennel, garlic, and dill, fresh Symi shrimp, crab salad, perfectly boiled alkali, Skyros' Xynomizithra cheese pie, local graviera cheese made from goat's and sheep's milk, aged for a year to acquire a spicy and rich buttery flavor with aromas, and of course, the married cuttlefish with chickpeas. And let's not forget the fresh fish selection, where you can choose your own.

The taverna offers a wide variety of drinks, and personally, I put a special emphasis on the fact that it has beers and ouzo from my homeland, Evia. The Septem beers and Avantes ouzo were a must on our table, of course!

You will find this amazing taverna in Molo, open from 1:00 PM noon until 1:00 AM at night. If you find yourself in the beautiful island of Skyros, don't forget to visit it!!! It will leave an unforgettable impression on you!

Paxos One of the most beautiful islands in Greece, with emerald beaches and turquoise waters. It's a destination for relaxed and tranquil vacations where you can recharge your batteries with picturesque images of fishing villages, greenery, and delicious food.

The capital of the island is Gaios, which is also the main port of the island. It got its name from Agios Gaios, a disciple of the Apostle Paul from Corinth, who died in Paxos and was buried beneath the holy step of the church of Agii Apostoli. It has two small islands, Panagia with its monastery, and Agios Nikolaos with a windmill, a Venetian fortress, and small chapels. It's a charming village with plenty of options for food, drinks, entertainment, and tourist shops for souvenirs. The central square is where the Church of the Ascension is located, and at the harbor, there is a statue of Georgios Anemogiannis, a hero of the Greek War of Independence who died at the age of only 23 and was one of the first arsonists of the Greek fleet.

Another picturesque settlement is Loggos, with numerous olive trees, fish taverns, and bars, and at the edge lies the old olive press soap factory of Anemogiannis.

Lakka is another famous fishing village of Paxos, located in a natural circular harbor created by two capes that protect the bay from the open sea.

The cuisine of Paxos is based on fresh fish, which can be found in a great variety depending on the season. The dishes and recipes are similar to those of Corfu, such as fish bianco (with garlic, parsley, potatoes, and garlic), noumboulo, pastitsada, and of course, savoury dishes like savoro, figadelia, etc. As an island, it also has its own dishes, such as the 'tsiligourdopita' made from liver, Paxiot tuna, and the 'neroladia' or 'salad of the poor,' which includes Paxos breadsticks soaked in olive oil, tomato, onion, cucumber, garlic, and mint.

The beaches of the island are truly exceptional, with crystal clear blue-green waters. Erimitis is the top one, among the most famous beaches that will take your breath away. It's an isolated beach surrounded by rocks, with amazing sunsets. Kipiadi is one of the largest beaches on the island with pebbles, and Plakes is a small beach that can be reached via a small path.

Galazio is an isolated beach that can only be reached by boat. Other famous and beautiful beaches include Monodendri, Orkos, Avlaki, Planos, Levrechio, Marmari, Kaki Lagada, and Mongonisi. It's also worth mentioning the healing springs of Ozia, Gianna, and Glyfada.

If you dream of sleeping in until late morning, enjoying good food, pristine blue-green beaches, slow rhythms, and relaxation, then Paxos should definitely be your next destination!

 Another perspective on serving during Lent comes in the form of appetizers, giving us a new outlook on how we see our table. Spreads like taramasalata, oil-free agioritiki melitzanosalata, and even guacamole find their way as a base in Arabic pitas, which are cut and rolled into cones. Inside the cones, we can create combinations such as octopus salad, grilled vegetables, boiled shrimp, potato salad, grilled mushrooms, steamed mussels, and whatever else is on your Clean Monday table. Add salad, even shiny quince, and create individual plates or even a platter if you are hosting a buffet.

It's also a great idea to use any leftovers from the table the next day when there will be many small plates and appetizers in small quantities.

Additionally, instead of Arabic pitas, you can make canapes with lavash bread. Cut the lavash bread in half and let your imagination improvise. Even small pockets filled with lavash bread in the middle would be a great idea!

  Create beautiful eggs to admire! The technique is simple and easy. They will look like artificial eggs, and you'll have every reason to feel proud of them!

Ingredients: Various tissue papers with Easter or floral designs Slightly beaten egg white 1 small brush White eggs

Carefully boil the eggs. Once boiled, let them cool.

Take the tissue papers and remove the inner white layer. Make a pouch with the tissue paper and place it on the egg. Trim any excess paper.

Wrap the egg tightly with the tissue paper, then brush it with the beaten egg white.

Trim any additional paper if needed.

Allow the egg to dry naturally.

Wishing you all the best for the coming year!

A favorite activity for children, using safe and colorful food coloring to dye boiled eggs. Although tradition suggests using red, who can resist indulging the children's desire to use their favorite colors?

Soft, vibrant colors that we love!

Ingredients: White eggs Basic food coloring (various colors) Vinegar Salt Olive oil

Our eggs should be at room temperature. So, take them out of the refrigerator the previous night.

Carefully place the eggs in a pot with salt and half a glass of vinegar.

Once the water starts boiling, reduce the heat and simmer the eggs for 20 minutes. When they are ready, remove the pot from the heat.

In separate bowls, dissolve each food coloring in water.

Dip the eggs into the colors of your choice and leave them for 5 minutes (or longer, depending on the desired intensity of color).

Feel free to experiment with color combinations (e.g., blue and red make purple).

Note: The water with the coloring should fully cover the eggs. Otherwise, you will need to be present and rotate the eggs.

Finally, rub the eggs with a little olive oil using a paper towel.

Wishing you all the best for the coming year!

After boiling your eggs (preferably white ones if you can find them), give your children the opportunity to unleash their creativity by decorating them with markers. Let them create their own designs, allowing their imagination to run wild and create unique Easter eggs! Sit with them and join in the fun by writing wishes on the eggs. You can use simple markers that children use in kindergarten. For the white color, you can use an erasable white pen, and for writing wishes, an indelible pen.

Note: The term "Easter eggs" refers to decorated eggs traditionally associated with Easter celebrations. It's a common practice to decorate eggs during this holiday.

In the enchanting world of Gytheio, where time stands still and the sky is sculpted by the azure of the Laconian Gulf, you discover a paradise nestled in the heart of the Peloponnese.

The authentic character of Gytheio is defined by its colorful houses with large wooden windows and balconies adorned with flowers, reminiscent of a Cycladic island, as they seem to embrace the azure waves of the sea. Every step you take on its cobbled streets reveals its magical essence, while the grand old mansions reflect the richness of its history.

The tower of Tzanetakis, built in 1829, dominates the small magical island of Kranai or Marathonesi, along with its octagonal lighthouse, offering a panoramic view of the endless gulf. According to Homer, it was here that Paris and Helen spent their first night together. In this place, you'll also find a small white chapel, dedicated to Agios Dimitrios, where many couples choose to exchange their vows, drawn to its history and location.

The beaches of Gytheio, such as the sandy Stelinitsa and Valtaki with the shipwrecked Dimitrios, Mavrovouni, Trinisa, and the enchanting Skoutari, where the pirate Barbarossa supposedly started his expeditions, are dreamlike destinations for an unforgettable experience in the Greek seascape.

At the table, Gytheio's gastronomy unveils its delicious secrets. Fresh fish dishes like psaromezedes, fish soups, and seafood caught by the local fishermen's caiques, along with prawns and lobsters, are served as exquisite seafood delicacies. Traditional dishes such as tsaitia, gogges, traditional diples, lalangia, sweet orange spoon sweets, maniatikes pites (pull-apart pies), and tsoukhtes embrace your discerning palate.

Local production includes the aromatic Laconian olive oil, exquisite honey, beer, sfela, syglino, and loukaniko Manis, which are used in the preparation of various dishes.

As the sunset disappears into Gytheio's sky, time dances to the rhythm of the sea, and life unfolds with every breath. A journey here is a return to the simplicity and beauty of Greece, leaving behind a magical impression that will always beckon your heart to come back... to Gytheio, or as I personally like to call it, 'Gytheiara!'"

 During one of my trips, I passed through the beautiful Georgioupoli in Chania. The strong smell of bread that ΄hit my nose΄ on the main street led me to a very old wood-fired oven, preserved and one of the largest I have personally encountered. Its diameter inside is 4 meters deep!!! Incredibly big!! This wood-fired oven dates back to 1935 and was purchased by Manousos Fountoulakis in 1948, where he made traditional sourdough bread and gave it to all the surrounding areas. Although each house had its own wood-fired oven back then, Mr. Manousos, with passion and love, continued to make the wonderful bread that everyone in the area came to love. In 1960, his sons took over and continued the same traditional recipe with hand-kneading, slow rising in the oven. The appetite and persistence combined with tradition made the bread so famous in Crete - but also beyond - where these wonderful, golden, musky, crusty breads came by order even to Athens.

From 2006 until today, Manolis Fountoulakis continues the tradition until today, with fresh, slow-rising bread, rising daily at 5 am, kneading in the mixer 500 kg of bread, with flour from wheat-barley, etc., and putting it in the oven for 1 ½ - 2 ½ hours. The bread-making process takes 4 hours. The old oven, from the old days until today, is cleaned with a 'panistro' (a kind of cloth bag used to store olives) and with the two-kilogram breads traveling throughout Crete, but also throughout Greece, since the wonderful 'karvelaki' (bread loaves) are known. He is also known for his carob flour biscuits, but also for his plain, warm, musky olive bread, as well as raisin bread, olive oil rolls with cinnamon, and many other traditional bread delicacies!!

I would like to thank Mr. Fountoulakis for his willingness and time he offered me in providing detailed information.

Gastronomy is the art of selection, preparation, serving, and enjoyment of food. The etymology of the word is complex and highly Greek, derived from "gaster" (stomach) + "nomos" (law). This Greek term was officially adopted by the French Academy in 1835.

The famous French writer Francois Rabelais was the first to introduce the Greek word in his renowned work "Pantagruel," referring to the deity Gaster, worshipped by the gluttonous.

The world is divided into gastronomic regions, each characterized by its own cuisine and culinary techniques. In ancient civilizations such as Assyria, Babylon, Persia, Egypt, as well as in ancient Greece and later in Rome, the art of gastronomy had reached a high level of development.

For the ancient Greeks, mealtime was an opportunity to nourish not only the body but also the spirit.

The first cookbook was written by the ancient Greek poet and gastronome Archestratus, whose notes were included in the great work of Athenaeus of Naucratis, "Deipnosophistae." This was followed by Apicius, a Roman author of one of the oldest cookbooks. Prominent historical figures who were involved in gastronomy include the Emperor Caligula, known for his lavish Roman banquets, and the wealthy aristocrat Lucullus.

And let's move on to the present... Gastronomy focuses on the scientific study of food, the art of cooking, and the enjoyment of taste. From a gastronomic perspective, food is not just fuel for the body but also an experience that brings people and cultures together.

Gastronomers explore the variety of flavors, ingredients, and traditions related to food. They are interested in the history of gastronomy, cooking techniques, local products, dietary traditions, and the cultures associated with food.

Gastronomy also involves understanding the nutritional values and the impact of diet on our health. It is about selecting healthy ingredients and preparing them in ways that maintain the nutritional value of the food.

Another significant aspect of gastronomy is the social dimension of food. Meals often provide opportunities for gathering, social interaction, and cultural exchange. Sharing food can bring people together and enhance relationships.

Lastly, gastronomy is closely linked to the tourism industry. Many regions promote their local gastronomy as a tourist attraction, attracting visitors who wish to enjoy the distinct flavors and traditions of the region. Travelers can discover local dishes, specialty ingredients, and traditions that reflect the culture and history of the place. Gastronomic events, food festivals, and visits to local markets and restaurants can offer a rich experience for gastronomy enthusiasts.

Furthermore, gastronomy is often connected to ecological sustainability and local food production. Many renowned gastronomers advocate for the use of local, seasonal, and organic products, supporting local farmers and producers. This promotes environmental conservation, reduces transportation distances, and fosters sustainability in the food industry. Additionally, supporting local food production helps preserve cultural heritage and traditions related to cuisine.

To continue, gastronomy can focus on various areas and aspects, such as:

    1. Local gastronomy: The study and enjoyment of traditional and local dishes, ingredients, and traditions of a specific region. This often involves discovering unique flavors and visiting local markets, restaurants, and food festivals.

Healthy Eating: Gastronomy can focus on healthy eating and the value of nutritional ingredients. This includes selecting healthy ingredients, preparing food in ways that maintain the nutritional value of the food, and understanding the correlation between diet and health.

    2. Innovation in Gastronomy: Some gastronomers explore new cooking techniques, ingredient combinations, and presentations that introduce innovation to gastronomy. This can involve the use of scientific techniques such as molecular gastronomy, the use of new ingredients, and creating unexpected flavors and textures. Innovation in gastronomy encourages gastronomers to approach cooking with creativity and offer unique taste experiences to their customers.

    3. Wine Pairing: The study of wine and the appropriate selection of wines with various dishes. This involves understanding different wine varieties, their aromas, characteristics, and the perception of their interactions with the taste of food.

    4. Exploring World Cuisines: Gastronomy allows us to discover various world cuisines and dishes. This enables us to explore new flavors, recipes, and traditions from different countries and cultures.

    5. Scientific Approach: Some gastronomers study the scientific aspects of food, such as the chemistry of cooking, molecular gastronomy, and the impact of flavors on the brain. This approach helps us understand the scientific principles behind cooking and taste. By examining the chemistry of ingredients, the interactions of ingredients, and studying taste perceptions, we can uncover the secrets behind the flavors we enjoy and improve cooking techniques.

Additionally, molecular gastronomy examines the structure, properties, and interactions of food molecules, focusing on how they affect the taste and sensory experience of food. The impact of flavors on the brain is also studied to understand how different tastes trigger brain reactions and our sensations. Studies have shown that flavors can influence the development of emotions, appetite, memory, and enjoyment of food.

The scientific approach to gastronomy helps us uncover the deeper dimensions of taste and the enjoyment of food. Through research and examination of the scientific aspects of gastronomy, we can discover new techniques, improve the quality of dishes, and create unique gastronomic experiences.

The most well-known species, dittany or "erontas" in Greek, is characterized by its grayish-green, furry leaves. Many people boil and drink it as a substitute for tea. Besides being an excellent herbal infusion, dittany also possesses therapeutic properties. It is antiseptic, promotes wound healing, soothes the digestive system, and is used against flu and colds. Dioscorides mentions that in Crete, when Cretans hunted wild goats and couldn't kill them but only wounded them, the goats would chew dittany to lick their wounds and facilitate healing.

In cooking, we use dittany to enhance flavors in meat dishes, sauces, and more. It can be found in many Cretan recipes, where it is combined with thyme and oregano, as well as parsley and rosemary.

Lavender belongs to the Lamiaceae family and thrives in the Mediterranean region. It is a small shrub, reaching a height of up to 1 meter. It has long and grayish-green leaves, measuring 1-4 cm in length. The flowers are arranged in dense terminal spikes, featuring large purple bracts at the top. The small, symmetrical corollas (6-8 mm) have a dark purple color. Lavender is a Mediterranean species found in coastal areas of mainland Greece and the islands. It grows wild in high-altitude areas and blooms from June to July. The flowering shoots are harvested when the plant is in full bloom.

Lavender is an aromatic and medicinal plant, widely used not only as an herbal infusion but also as an essential oil. It is used in perfumery, soap making, and pharmacology. Its flowers can be placed in closets to freshen the air and repel moths. Lavender is believed to have a beneficial effect against cough, asthma, whooping cough, flu, and laryngitis. It soothes the nerves of the stomach and calms the nervous system due to its relaxing properties. It is ideal for insomnia and stress and helps alleviate migraines and headaches.

In cooking, lavender can be found in grilled meats, sauces, cheeses, salads, fish dishes, roasted vegetables, and it can be used to flavor olive oil or vinegar. It is also used in pastry making, including cookies, jellies, ice creams, and more.

Parsley (Petroselinum crispum) is a popular culinary herb with many uses in cooking and traditional medicine. It is a biennial plant with finely divided leaves and small flowers that cluster in compact umbels. There are two main varieties of parsley: curly leaf parsley (Petroselinum crispum var. crispum), also known as "petroselinum," with wavy, broad leaves, and Italian flat-leaf parsley (Petroselinum crispum var. neapolitanum), known as "Italian parsley," with flatter and narrower leaves. Parsley has high nutritional value and contains various essential nutrients. It is rich in vitamins A, B, C, and K, as well as minerals like phosphorus, potassium, magnesium, and iron. It also contains antioxidants and phytochemical compounds that have beneficial effects on health. Parsley is widely used in cooking to add flavor and aroma to a variety of dishes. Fresh parsley leaves are used in salads, sauces, soups, eggs, fish, and meats. They can also be used as a decorative element for dishes like sandwiches or appetizers. Parsley seeds can also be used for aromatic preparations. Parsley has some medicinal properties as well. It is traditionally used as a diuretic, as it may help promote fluid elimination from the body. It also has anti-inflammatory properties and can be used to alleviate inflammation and pain, such as joint inflammation. Parsley is also considered good for digestion and may help relieve digestive problems. It has a high nutritional value and contains important vitamins and minerals. It contains significant amounts of vitamin K, vitamin A, vitamin C, vitamin B6, vitamin B9 (folate), and vitamin B12. It also contains minerals such as potassium, magnesium, iron, and calcium. Parsley has many health benefits. It is considered an antioxidant and can help protect the body against free radicals and oxidative stress. It can also contribute to bone and dental health, cardiovascular health, and immune system support. It is widely used in cooking to add intensity of flavor and aroma to various dishes. Fresh parsley leaves provide a pungent and refreshing character to salads, sauces, soups, eggs, fish, and meats. It is an ideal accompaniment to dishes such as shrimp saganaki, grilled chicken, spinach rice, and cheese pies. It can also be used as a decorative element for dishes like sandwiches, appetizers, and cheese platters. With the addition of parsley, dishes acquire a fresher, more aromatic, and appealing character. Additionally, parsley can be used in aromatic sauces such as pesto, to add a distinctive aroma and flavor. In our culture, we have the expression "LIKE PARSLEY" meaning that it goes everywhere!!! 

Mint is a genus of aromatic plants in the Lamiaceae family, commonly found in temperate regions. It has fragrant flowers that are either white or purple and arranged in spikes. It is used to flavor foods. Roman mint, also known as Mentha spicata, is used for infusions and syrups. It has a strong pleasant aroma and a flavorful, spicy taste. The essential oil extracted from the leaves and flowers contains menthol and is used in confectionery, distillation, and medicine. It is widespread in fields and cultivated areas.

We are all familiar with mint or wild mint. It is a perennial plant that can reach a height of up to 80 centimeters. It has an upright, square, and hairy stem. The leaves are oval to round, grayish-white, and hairy on the underside. The flowers are in terminal spikes and can be white or pink. It grows wild in wet areas, along riverbanks and streams. It starts flowering in July and continues until September. The above-ground parts of the plant are harvested when it is in full bloom.

Mint is found almost everywhere except in tropical countries. In ancient times, it was widely used, although not always for the same therapeutic properties. Hippocrates did not consider it to have soothing abilities, while Galen recommended it precisely for this property, as did Pliny the Elder, who even believed it had an anesthetic effect.

Mint is an aromatic and medicinal plant used in cooking as a seasoning and as an herb in salads, sauces, fish dishes, pies, sweet crepes, fruit salads, and in pastry making, such as in granitas, syrups, liqueurs, jellies, and more. It is also used as an aperitif, a beverage, and can be added to hot chocolate. As an herbal infusion or essential oil, it is excellent as an analgesic, aids in insomnia, and provides relief for headaches. The essential oil is suitable for lower-quality products in perfumery and soap making.

Celery (Apium graveolens) is a perennial aromatic plant belonging to the Umbelliferae family. It originates from the Mediterranean region and is cultivated in various parts of the world for its stalks and leaves, which are used in cooking and medicine.

Celery has a distinctive appearance, with long, thin, and fibrous stalks. The base of the plant is thicker and fleshy, and is typically used as a vegetable. There are different varieties of celery, including the Pascal celery (Apium graveolens var. dulce) and the celeriac (Apium graveolens var. rapaceum).

In cooking, celery is used in many dishes to add flavor and aromas. The fresh leaves and stalks can be used in salads, sauces, soups, eggs, fish, and meats. Celery is often used to add aromas to stuffed vegetables, stews, sauces, and meat dishes. Additionally, celery can be used to add aromatic freshness to sandwiches and wraps.

Celery also has significant nutritional values. It contains vitamins A, K, C, B6, and folate. It also contains minerals such as potassium, magnesium, phosphorus, and calcium. Consuming celery can contribute to bone health, immune system health, and blood pressure regulation.

Furthermore, celery has antioxidant properties and can help protect the body from free radical damage. It also has anti-inflammatory properties and can aid in relieving inflammation and pain, such as joint and muscle inflammations.

Celery can be consumed fresh, raw, or cooked. It can also be added to juices and smoothies to enhance flavors and nutritional benefits. The fresh celery stalks can be used as a decorative element in dishes and salads. Celery seeds can also be used in cooking for aromatic blends and as a spice.

It's important to note that, like with any plant-based product, allergic reactions may occur in some individuals. Additionally, celery may interact with certain medications, so it's important to consult with your doctor or specialist before consuming it in large quantities.

In summary, celery is an aromatic plant with rich flavors and aromas that is widely used in cooking. It is rich in nutritional components and offers antioxidant and anti-inflammatory benefits. It can be consumed fresh or cooked and adds flavor and aromas to various dishes.

Salmon is a highly nutritious choice, as it is well-known for its omega-3 fatty acids that help boost good cholesterol and reduce bad cholesterol. It is rich in protein, iron, and vitamin B12. It promotes good health due to its anti-inflammatory properties, benefits the health of the intestines, and has a low glycemic index.

Salmon can be cooked in various ways, such as grilled, fried, or baked. For those who are mindful of their diet, it can be easily steamed with a few lemon slices in water and served with broccoli, carrots, zucchini, and other vegetables, or even accompanied by rice as a garnish.

Smoked salmon is readily available and provides versatility in preparation, such as in sandwiches, salads, or in Arabic-style pitas. It is also a convenient option for a healthy snack on the go.

Furthermore, salmon can be minced to create delicious salmon patties as an alternative solution. If it is fresh and of high quality, it can even be enjoyed raw in sushi or as tartare.

For these reasons, salmon is highly popular and beloved as a fish, as it provides valuable ingredients to our bodies and is satisfying.

Ginger is a very popular spice root used in many cuisines worldwide. It comes from the underground stem of the Zingiber officinale plant and has a strong taste and aroma.

Traditional medical practices use ginger to treat various health problems such as nausea, headaches, and to combat colds.

In the kitchen, ginger is used in many foods, such as teas and drinks, soups, spices, meats, and sweets. It can be used fresh or dried and usually adds a spicy and warm aroma to dishes.

In addition to its use in cooking and medicine, ginger is also a popular ingredient in drinks and cocktails, such as the Moscow Mule and the Dark 'n' Stormy.

Overall, it is a versatile and flexible spice that adds flavor, aroma, and therapeutic properties to many foods.

It is known for its anti-inflammatory and antioxidant properties, as it contains plant compounds such as gingerols, shogaols, and zingerones, which can help fight inflammation and protect cells from free radical damage.

Furthermore, it can aid in digestion and nutrient absorption from food, as well as relieve indigestion and stomach discomfort. The consumption of ginger can also help alleviate nausea and vomiting, especially in cases of nausea related to pregnancy or chemotherapy.

It is also known as a natural pain reliever, as it can help relieve headaches and muscle pain.

Finally, it is worth noting that ginger can help protect the immune system, as it contains vitamins, minerals, and antioxidants that can enhance immune function. Thus, regular consumption of ginger can help prevent and alleviate diseases.

...and Easter came, and we ate (maybe overate), and we drank (again... maybe overdrank...), and we had a lot of meat, and a lot of vegetables, and a lot of sweets, and even more eggs, and lots and lots of chocolate! And Easter has passed, and now every leftover is sitting in our fridge, taking up space. So, what do we do? We recycle, of course, of course! (as Tsaganas used to say... of course, of course!)

We roll up our sleeves, open our fridge, and start emptying out all the Tupperware containers that have accumulated inside. We take a look at everything, checking which items are still good and edible.

We have plenty of lamb or goat meat left over. What can we do with it?

-Pasta in all forms! Boiled in a pot, baked in the oven, with red sauce, white sauce...however you think of it, one thing is for sure...it won't be left uneaten! 

    • Sandwiches with lamb or goat meat, and whatever vegetables or spreads are in the fridge.

We slice our lamb or goat meat into thin pieces, spread some cheese or whatever spread is in the fridge on our bread, and add leftover salad and cheeses.

    • Vegetable wraps, quick, easy, and light.

We make rice rolls with lamb or goat meat, and whatever salad ingredients are left in the fridge. Some lettuce, carrot, tomato, or anything else you have on hand. It's a great idea to make several rolls and have a family movie night.

    • A delicious meat pie with leftover meat.

It's easy and quick with ready-made filo pastry, if you're tired and need a break. You can make a great pie for all hours, the office, school, work, etc.

Lay out the filo pastry, and put in not only the leftover meat, but also the vegetables and cheeses that you have left, after you have grated them. Saute a little onion and garlic, add the meat after you have minced it, season lightly with salt and pepper (careful, the meat is already seasoned), and bake in the oven... voila!

    • Salads!!! Improvise salads based on lettuce.

Fresh and cool salads based on lettuce. Don't be tied down to specific ingredients, substitute the mozzarella with feta, etc. Use your imagination and creativity to make wonderful salads!

    • Omelets!!!!! Vegetable omelets or tortilla de verduras, or oven-baked omelets.

Open your refrigerator and create delicious omelettes with the vegetables and leftover meat you have. It doesn't take much effort, just chop the ingredients and saute them in a pan, then add the eggs. Enjoy your delicious omelettes!

-Stuffed mushrooms! Make stuffed mushrooms in the oven with chopped meat, vegetables, and a slice of cheese on top. Delicious!

-Stuffed eggs! There are endless variations for the eggs we have left. Stuff them with egg yolk and... cream cheese, mayonnaise - with mustard or ketchup, avocado, cold cuts, cheeses, and more.

-DESSERTS! We have plenty of leftover sweets! What do we do with them? 

-Chocolate treats for treats! Make chocolates from the chocolates and chocolate eggs that are left and from the Easter bread! -Coconut balls that everyone loves! Put crumbled Easter bread or nuts, chopped spoon sweet, and roll them up. Then melt the chocolates and the chocolate eggs left in a bain-marie. Cut the roll into slices, dip them in chocolate, and wrap them in aluminum foil. A sweet treat for all times! -Who doesn't remember the famous mosaic dessert? Replace the biscuit with the Easter bread and make the most nostalgic dessert there is! -Bars!!! Chocolate bars, or bars with nuts. We have so much chocolate and leftover nuts, what are we going to do? Melt the chocolate in a bain-marie, add the nuts or dried fruits that you have left, along with some cereal like pops, and make bars for the kids and why not for yourself!

Let's take a look at some specific recipes with the leftover lamb to give you a hand.

Lamb with Short Pasta

Our Ingredients:

 Leftover lamb from Easter (about 1 kg) 

2 large onions, finely chopped 

1 can crushed tomatoes 

1 tbsp tomato paste

 2-3 cloves of garlic 

½ wine glass of red wine 

A drizzle of olive oil 

Salt, pepper, 

spices (bay leaf, optional), and cedar nuts (optional) 

1 package of short pasta or your preferred type of pasta Grated Mizithra cheese for serving

In a pot, heat olive oil and saute the onions until they become translucent. Then add the lamb, garlic, tomato paste, and crushed tomatoes. Deglaze with red wine and add the bay leaf and spices wrapped in cheesecloth. Let the mixture come to a boil and then reduce the heat. If more liquid is needed, add warm water or broth to maintain a steady simmer and prevent the meat from becoming tough.

Once the lamb is nearly cooked, remove the cheesecloth with the spices and allow the meat to simmer until tender. Meanwhile, partially cook the pasta, and for the final cooking, add it to the sauce.

Serve the dish hot, topped with grated Mizithra cheese.

Note:

    • The cedar nuts and bay leaf are optional ingredients that can be added for additional flavor.

    • Adjust the seasoning according to your taste preferences.

    • Feel free to use your favorite type of pasta if short pasta is not available.

    • Mizithra cheese is traditionally used for serving, but you can substitute it with another type of grated cheese if desired.

Lamb with Barley Stew

Our Ingredients:

 Leftover lamb or goat meat from Easter (about 1 kg)

 500g coarse barley 

½ cup olive oil 

2 onions, finely chopped 

3 cloves of garlic, minced 

2 carrots, diced 

1 tbsp fig molasses or 

1 tbsp honey 

½ cup red wine 

1 tbsp tomato paste 

1 can crushed tomatoes

 2 bay leaves 

5-6 peppercorns 

1 cinnamon stick 

Salt and freshly ground pepper 

Grated dry Mizithra cheese or crumbled Kefalotyri cheese for serving

In a large pot, heat a little olive oil and saute the onions and garlic until translucent. Add the tomato paste and stir it into the mixture. Next, add the lamb meat and stir well to combine all the ingredients.

Deglaze the pot with the red wine, allowing the alcohol to evaporate. Then add the fig molasses or honey, crushed tomatoes, diced carrots, about 1.5 liters of boiling water (to maintain a steady boil without reducing the heat), bay leaves, peppercorns, and cinnamon stick.

Once it comes to a boil, cover the pot with a lid and let it simmer for about 10 minutes.

In another pot, heat a little olive oil and add the barley, stirring constantly. When the barley is well coated with the oil, transfer it to the large pot with the lamb mixture.

Empty the pot of the lamb mixture into the large pot with the barley. Season with salt and place it in a preheated oven at 180 degrees Celsius for approximately 30-40 minutes.

Note:

    • The ratio for the barley is 1:3, meaning 1 part barley to 3 parts liquid.

    • The cooking time may vary depending on the type of pot used. Different types of cookware can affect the cooking time, such as clay pots, baking dishes, or Dutch ovens. In this recipe, a clay pot is used, so preheating the pot along with the oven is recommended to maintain the temperature and ensure even cooking.

    • Keep in mind that the dish will absorb moisture, so after removing it from the oven, let it sit for a few minutes to allow it to absorb any remaining liquid and firm up.

    • You can sprinkle grated cheese on top when closing the oven door.

Meat Pie with Cheeses

Our Ingredients:

500g leftover lamb from Easter

 3 fresh onions, finely chopped 

½ cup white wine 

1 dry onion, finely chopped 

½ bunch dill, finely chopped 

? bunch fennel, finely chopped

 200g large-cut kasseri cheese 

100g Vermio cheese, cut into cubes 

100g Domokos cheese

 2 eggs + 1 for brushing 

1 yogurt 

1 sheet of phyllo pastry

 Olive oil 

Salt and pepper

Lightly saute the onions. Then add the lamb and deglaze with wine. Allow all the liquid to evaporate. Remove the saucepan from the heat and let it cool. Once cooled, add dill, cheeses, eggs, salt, and pepper. Mix well until all the ingredients are combined.

Take the phyllo pastry sheet and lay half of it on the bottom. Then spread the filling evenly and cover with the remaining half.

Brush the top with beaten egg if you want to achieve a golden crust and a glossy finish.

Bake in a preheated oven at 180 degrees Celsius on the middle rack for approximately 45 minutes, or until the pie is golden brown.

Lamb Pouches with Easter Leftovers and Vegetables

Our ingredients: 

1 kilogram of leftover lamb from Easter 

2 zucchinis, diced 

2 leeks, white parts only (save the green leaves for tying the pouches) 

2 carrots, diced 

4 mushrooms, diced 

250 grams of diced metatiri cheese or kaseri cheese 

3 cloves of minced garlic 

½ cup of red wine 

1 packet of phyllo dough (removed from the freezer the previous day and kept in the refrigerator)

 Olive oil 

Salt, pepper, 

thyme, and oregano 

Butter for the phyllo dough

In a pot, heat a little olive oil. Add the leeks and garlic, then the lamb, and deglaze with the wine. Once the alcohol evaporates, add a little boiling water (to prevent it from drying out), reduce the heat, and simmer for about ten minutes. Next, add the vegetables, a little more boiling water, and continue simmering for another half an hour. Then, add the herbs and let it simmer for a little longer. Strain the lamb and vegetables, reserving the broth for later use as a sauce.

Spread the phyllo dough on a clean surface. Cut it into quarters (creating a cross shape). Place one sheet on top of the other. Melt the butter and have it nearby, along with the diced cheese and the strained lamb and vegetable mixture. Take one sheet of phyllo dough, brush it with butter, and place a second sheet on top, crossing them. Using a spoon, add some filling (3-4 pieces of metatiri cheese or kaseri cheese). Fold the edges and lightly press to seal the dough. Place the pouch on a greased baking sheet. Repeat the process with the remaining ingredients.

Once all the pouches are prepared, brush them generously with melted butter, covering the phyllo dough. Bake in a preheated oven at 180 degrees Celsius for about half an hour, or until they turn golden brown. Once they are done, tie the pouches with the green leaves from the leeks.

Lamb with chickpeas in the oven

Our ingredients: 

Leftover lamb from Easter (around 1 kilogram) 

½ kilogram of soaked chickpeas from the previous day 

3 dried onions, finely chopped 

4 cloves of garlic 

100 grams of olive oil 

150 grams of red wine

 3 ripe tomatoes, finely chopped 

1 tablespoon of tomato paste 

Salt, thyme, oregano, spices, 

2 bay leaves

In a bowl, soak the chickpeas in plenty of water overnight.

The next day, drain the chickpeas, rinse them, and add fresh water to boil them for a couple of minutes. After 3-4 minutes, strain them and add fresh water (from a kettle) along with the bay leaves to simmer for about an hour until they soften (be careful not to overcook them; they should be ALMOST ready).

While the chickpeas are simmering, start making the lamb sauce. Saute the onions, tomato paste, garlic, and lamb in a pot, then deglaze with wine. Add the tomatoes and let it simmer for a while. Once the chickpeas have softened, add them to the pot and pour enough broth from the chickpeas to cover them. Cover the pot and cook over low heat at 160 degrees Celsius until the lamb and chickpeas become tender and flavorful. Once they are ready, uncover the pot to let them brown.

Cockles and smooth clams Sea delicacies that we love and search for in menus when we sit at a fish tavern or at the fish market to buy for our home. They can be combined with risotto, pasta, but also enjoyed on their own with a squeeze of lemon or on the grill. However we choose to have them, we love them because they are nutritious, with a rich source of protein, omega-3 fatty acids, and very little fat.

How will we roast our herring? What is the process? There are many ways to roast your herring. Here, we will explore one of the most common methods, using cotton and alcohol.

The herrings available in our market come from the North Pacific, North Atlantic, and Baltic regions. Since ancient times, it has been a tradition to prefer herring on Clean Monday. However, it is a habit that we have seen not only on Clean Monday but also every day, passed down from fathers and grandfathers. Builders often used to roast herring with newspapers, in taverns, or during olive picking along with bean soup.

What You Will Need:

    • A fork (not a knife) to keep a distance from the flame to avoid burning your hands.

    • A herring (check if it is gutted... you can make a delicious herring salad with the roe and eggs).

    • A piece of cotton.

    • Some alcohol (be careful with the quantity; if it spills too much, it will create a large flame that could spread to nearby cabinets or objects).

    • A small baking tray.

Pierce the herring in the opening of the belly, in the middle, to have control of its weight.

Once we carefully light the alcohol, we place our herring on top and turn it on all sides to ensure it is burned evenly until its skin opens.

Then, after the skin opens, we simply open it up, remove the bones and head, and place it on a plate with a drizzle of olive oil and lemon. Alternatively, you can incorporate it into salads (e.g., black-eyed peas with herring), pasta dishes, or wherever you like.

I recommend this method because if you burn the herring on a gas burner, the dripping herring can damage the burner. If you burn it with other papers (e.g., magazines with ink), the ink will burn and transfer chemicals to the herring.

Enjoy your roasted herring!

Ingredients

4 chicken drumsticks

3 large quince-shaped potatoes

2 ripe tomatoes, grated

2 cloves of garlic

1 green bell pepper

1 red Florina pepper

1 large dry onion, finely chopped

Spearmint, finely chopped

Parsley, finely chopped

Salt

Pepper

100 g olive oil.

Method

Saute the drumsticks to seal them, then add the onion with the potatoes and peppers and continue to cook.

Add all the remaining ingredients.

Top up with 2 glasses of water and let it simmer for 20 minutes until the food is tender and the flavors meld together.

Frosso Theognostou

Ingredients

500g giant beans

2 large dry onions, finely chopped

1 leek, sliced into rings

1 red Florina pepper, diced

100g olive oil

1/2 tbsp sugar

1 tbsp tomato paste

1 tbsp sweet paprika

2 celery leaves

3 carrots, sliced into rings

1 clove of garlic

Salt

Black pepper

Method

Soak the beans in lukewarm water overnight.

Boil the beans for 10 minutes and discard the first water.

Heat the olive oil in a pot and saute all the ingredients for 3 minutes, except for the garlic.

Add about 1 liter of lukewarm water to cover the beans.

Boil for 45 minutes.

Once the beans have softened, season with salt.

Transfer the food to a baking dish or whichever utensil you use.

Bake in a well-preheated oven at 200°C using the heating elements, for about 1 hour until the sauce thickens.

Serve and add a little olive oil to our plate.

Frosso Theognostou

What should we do when we have a small fish and want to eat it grilled, without leaving half of it stuck on the grill, without it drying out completely, and without having to gather it in pieces from the grill???

First of all, it should be cleaned of scales, guts, and gills. Then wash it well. If we have it in the fridge, it would be good to take it out of the fridge about fifteen minutes before we grill it. After drying it with paper towels, we should brush it with olive oil on both sides very well. Then season it inside and out with salt and pepper. It is important that our grill should be very well cleaned with a brush, have been heated for about 10 minutes, and be well oiled. If there are remnants of other foods, it will stick. We place our fish crosswise and slightly oblique on the grill. Also, to have an even grilling, we make sure the body of the fish is closer to the fire because it will need more time, and the tail is a little further out. Depending on the size of the fish, we have the fire. Usually, it's medium to strong. We only turn the fish once. To check if it has created a crust, we use tongs (pass them between the gaps made by the grill) and try to lift our fish with a very gentle and soft movement. If we see that it doesn't move and creates resistance, we leave it a little longer. The fish is ready to turn when it has a slight crust and when it does not resist when we try to lift it with tongs or a spatula. When we turn it over, the cooking time on the other side will be 2-3 minutes less than the first side we grilled. This, of course, has to do with the temperature of the grill and how big our fish is. After we grill it on the other side, we serve it on a platter, let it "breathe" or "rest" for 2-3 minutes, and then add olive oil with lemon, oregano, parsley, or whatever you like, and the garnish with which we will enjoy it.

    • You can marinate your fish an hour before you grill it.

    • When you open the fish, put a slice of lemon or onion in it. It will keep the edges of the belly from drying out.

Good luck!!!

Historically, cheese is believed to have come to us from the nomads of Central Asia. A myth suggests that cheese was made by mistake by a merchant who had stored milk in a sheep's pouch, and due to the heat and the natural enzymes from the interior of the pouch, the milk separated into curds and whey. When he stopped to rest at night, he discovered what had happened, and by trying the whey which was very good for his thirst and the curds for his hunger. For the ancient Greeks, who considered it one of the sacred foods, mythology states that the knowledge of cheesemaking was given by Aristaeus, the son of the god Apollo. Our homeland has a tradition of cheese-making for centuries. In ancient Greece, cheeses were adored. We have a few references to them, they had two categories, soft (fresh) or mature. Fresh cheeses were usually wrapped in dragon leaves to be preserved. Fresh cheeses were typically made of cottage cheese, goat cheese, which were sold by weight while mature cheeses were sold by piece. As Aristotle mentions, fig milk could be used as rennet. Homer has referred to cheese-making by the Cyclops Polyphemus who made cheese from sheep and goat milk, essentially making feta! As well as many other types of cheeses, as we can understand by reading the verses when Odysseus reached the cave of Polyphemus.

Excerpt from Homer’s Odyssey:

"...We then hastily arrived at the cave, but we did not find him inside; he was grazing his fat sheep in the meadow. Entering the cave we were amazed by everything: baskets full of cheeses; in the pens, lambs, and kids were groaning but they were divided amongst themselves orderly; [...].

Then my companions urge me to take as much cheese as we could and return; [...].

However, I did not listen, which would have been more beneficial; I wanted to see him and if he would be hospitable.

And

He knelt down to milk bleating sheep and goats [...].

He curdled half of the milk to make cheese and kept the other half to drink."

Today, Greece has many famous types of cheeses that we promote all over the world. Some of these are:

Anthotyro, Arseniko of Naxos, Graviera of Naxos, Graviera of Crete, Graviera of Agrafa, Armogalo, basket cheese of Lemnos, Sfella, Katiki of Domokos, Kasseri, Kefalograviera, Kefalotyri, Ladotyri of Mytilene, Kopanisti, Mastelo of Chios, Staka of Crete, Metsovone, Batzos, Myzithra, Xinomyzithra, San Michali, Manouri, Teleme, Feta, Tsalafouti, Formaella of Arachova Parnassos, and many more.

Cheeses are categorized into groups such as brine cheeses like Feta, Teleme, Sfella, Batzos, Touloumotyri, basket cheese, etc.; yogurt-like cheeses such as Tsalafouti, Katiki, Staka, Xinomyzithra, etc.; soft cheeses like the cheese from Mykonos, the stone cheese from Tinos, the Syros cheese, the cheese from Limnos, Prentza from Kefalonia, Mastelo of Chios, etc.; reprocessed cheeses like Kopanisti, Xinomyzithra, etc.; semi-hard cheeses like Formaella of Arachova, Kasseri of Macedonia, the cheese from Metsovo, etc.; and hard cheeses like Graviera of Crete, Kefalograviera of Epirus, Ladotyri of Mytilene, Arseniko of Naxos, Kefalotyri of Naxos, San Michali of Syros, etc.

In Greece, cheeses can be found in every corner of the country within food such as in pasta, vegetables, meats, pies, appetizers, in salads, sauces, risotto, and even eaten plain on a platter accompanied by fruits, various crackers, bruschetta or breadsticks, and nuts, along with exquisite wines and even in traditional confectionery, such as the Cretan 'skaltsounia'.

To create a delicious dish, it requires the right, pure ingredients. One essential ingredient for our cooking is butter. A proper butter can elevate the taste of a dish, adding intensity and depth. Our sauce will be delicate and well-balanced.

Aromatic butter can be used in various ways: with meat in a pan or in roasts, spread on bread for garnishing, with boiled vegetables, roasted potatoes, or even on grilled corn. It can also be used with fish, such as salmon, snails, mushrooms, pasta to add the desired flavor note, in risotto, in trachanas, etc.

Here, I'll give you an idea of how you can create your own butters and enter the realm of deliciousness and imagination. You can play with flavors, herbs, and spices to make your dishes more tasty, delicate, and well-balanced.

I will present three butter variations that can cover a wide range of dishes. However, you can use your imagination and choose your own herbs and spices to enhance your butter. There are no specific proportions; it's up to you to decide how intense you want the flavors to be. Start with smaller amounts of herbs and gradually adjust to your desired level over time.

    1. Butter for fish, chicken, potatoes, vegetables, mushrooms, snails, etc.: Choose your butter according to your preference (intense flavor, light, thick, etc.). Allow the butter to reach room temperature. In a bowl, mix the butter with your chosen herbs and spices. In this case, we'll use fresh lemon juice, lemon zest, oregano, tarragon, salt, pepper, parsley, lovage, and a little dill. Mix them together and shape the mixture into a log using plastic wrap. Place it in the refrigerator. That's it! When it solidifies, it's ready for use. Feel free to experiment and create your own flavor combinations.

    2. Accompaniment butter (to be used alongside other butters): Here, we've chosen a moderate butter because it will be used as a complement to other butters. The ingredients we'll use are parsley, melted garlic (or granulated garlic if you prefer), thyme, oregano, salt, pepper, and mustard. Mix them together and shape the mixture into a log using plastic wrap. Place it in the refrigerator.

    3. Spicy butter (for meats, vegetables, sauces, etc.): This is a butter with strong flavors of various spices. We've chosen a flavorful and thick butter and added a mix of peppers (mixed pepper flakes), paprika, cayenne, Tabasco, smoked salt, and granulated garlic. Mix them together and shape the mixture into a log using plastic wrap. Place it in the refrigerator.

Don't limit yourself to the ingredients and butters I've provided. With the help of butters and your chosen elements, your cooking will develop its own character, and the taste experience in your dishes will become more pronounced. Add a slice of butter to grilled corn or boiled corn to work its magic. Spread butter on bread and lightly toast it before serving. Butter up your sandwiches and give them a unique, spicy, or refreshing twist.

Place a slice of spicy butter on steaks, lamb chops, or fillets. Add a pat of butter on salmon and let the flavors from the butter and herbs envelop your fish and transform it.

Add butter to your risotto or pasta at the last minute, allowing the sauce to stick to the pasta and make it more enjoyable.

Within simple ingredients, herbs, and spices lie the deliciousness and ultimate pleasure of taste. Dare to try it, and you'll remember me. It won't take much time; it's not difficult at all

The medicinal herb known as rosemary belongs to the Lamiaceae family. It is called "rozmarini," "lasmari," "arismares," "dentrolivano," or "dyosmarini," but it is most fittingly referred to as the "prince of aromatic plants," as it was known in the past. It is also called the "dew of the sea" due to its habit of growing near the sea.

Rosemary is an evergreen shrub with many branches, densely packed small linear leaves that are green on top and white underneath. Its flowers are pale blue-white. It is a wild plant found in almost all of Greece, particularly in rocky areas.

It can be propagated by allowing cuttings to develop roots or by growing from seeds (which often sprout). It is cultivated for commercial purposes in southern Europe.

Rosemary blooms in spring and summer. Ancient Greeks believed it to be a brain tonic. Young students used to wear garlands of rosemary around their necks or weave branches into their hair during exams to stimulate their memory. In the rituals of ancient people, it symbolized marriage, love, and death. When young girls got married, they adorned their heads with rosemary wreaths. Rosemary is one of the plants used in our church's blessings.

Rosemary contains tannins and essential oil, which are used in perfumery. Mixed with wine, its flowers create a good cardiac tonic and improve vision. It is generally used for insomnia, fainting, and dizziness. It is believed to purify the blood and is beneficial for respiratory problems and asthma. It is also stomachic, tonic, antiseptic, and antispasmodic. Applied through rinses or baths, it is beneficial for the skin, promotes hair growth, and combats diabetes. Its infusion is used for washing infected wounds. It uplifts the mood and is useful in cases of mild to moderate depression. It is also used as a seasoning, although rarely to increase appetite. In cooking, it is used in sauces, marinades, meats, fish, olive oil, vinegars, and more. It combines well with citrus fruits in baking. It imparts intensity of aroma and flavor. It can be found in traditional recipes such as snails "boubouristi," fried liver, fruit salads, soups, seafood, cheeses, game dishes, and more.

The word "Elikhrusos" comes from the Greek words "elisso" (roll) and "chrysos" (gold), but it is also known as "Amarantos Athanatos" (immortelle), "May," or "sempreviva" from the Italian words "sempre" (always) and "vivere" (to live), which can be loosely translated as "alive forever."

This plant is said to give us eternal youthfulness thanks to its properties. It contributes to tissue regeneration, has healing properties, and restores the skin to its original state. It delays skin aging due to its cytoplastic regenerative action. It is considered one of the most expensive essential oils and is recommended for the treatment of skin conditions such as burns, acne, herpes, wounds, eczema, and more. Its oil, when used for massage, rejuvenates the skin, reduces discoloration, improves stretch marks, and much more.

In culinary traditions, in some regions of Greece such as Crete, Kythira, and some Aegean islands, the leaves are harvested in winter when they are still soft and tender. They are used to make pies or salads and are also used in dishes with pork, sausages, or cod.

Cilantro, also known as Coriandrum sativum, is an aromatic herb widely used in cooking and traditional medicine. Here is some information about cilantro:

Description: Cilantro is a biennial herb with delicate leaves and small flowers that form dense clusters. Its leaves have a strong aromatic flavor and can be used fresh or dried.

Uses in cooking: Cilantro is widely used in many cuisines to add flavor and aroma. Fresh leaves and seeds of cilantro are popular ingredients in sauces, soups, salads, seasonings, aromatic rice dishes, spiced meats, and fish. It can also be used as a garnish in dishes and salads.

Properties and benefits of cilantro:

romatic properties: Cilantro has a strong and fresh aroma that can add intensity and complexity to the flavors of dishes.

Digestive health: Cilantro is considered beneficial for digestion and relief from digestive issues such as indigestion and bloating.

Anti-inflammatory properties: Cilantro has anti-inflammatory properties that can help alleviate inflammation, such as joint and muscle inflammations.

Antioxidant protection: Cilantro contains antioxidant compounds that help protect the body from free radical damage and oxidative stress.

Immune support: Cilantro contains nutrients that can help boost the immune system and promote overall health. It contains vitamins (such as vitamin A, vitamin K, and B-complex vitamins), minerals (such as potassium, magnesium, and iron), and phytochemical compounds (such as flavonoids and phenolic acids) that contribute to health and well-being.

Potential health benefits: Cilantro has been suggested to have potential benefits in various aspects of health. Some studies have indicated that cilantro may have antimicrobial properties, anti-inflammatory actions, anticancer effects, and antioxidant activity. However, further research is needed to confirm these potential benefits.

Cooking use: Cilantro is a popular ingredient in many cuisines worldwide. Fresh leaves and seeds of cilantro can be used to add flavor and aroma to dishes such as sauces, soups, salads, seasonings, aromatic rice dishes, meats, and fish. Cilantro can also be used as a decorative element in dishes and salads.

Storage: Fresh cilantro leaves can be stored in the refrigerator, wrapped in a paper towel or a plastic bag, to keep them fresh for a few days. Cilantro seeds can be stored in a container or a dry, dark place for a longer shelf life.

These are some pieces of information about cilantro. It is a popular aromatic herb with multiple uses in cooking and potential health benefits. E

 The Christmas table was perfect... we cooked for 2 days straight to have everything ready for our loved ones... we ate and drank to our heart's content... and now we have tons of leftovers! What do we do with all this food? Here are some ideas to help you enjoy the leftover food for the next 2 days, make everyone happy, and most importantly, not waste anything! After all, these are not times to waste anything!

CREPES.

We fill our crepes with turkey and other fillings, bake them in the oven for a few minutes, and they're ready to go!

PIE.

The most common solution is to make a delicious pie that can be eaten as a snack or even at work! We cut everything (turkey, stuffing, sweet potatoes, chestnuts, quince, pumpkin, etc.), lay out phyllo dough, butter it in between the sheets, fill the pie, and bake it in the oven at 180 degrees Celsius for 45-50 minutes!

OMELETTE.

We finely chop the turkey and stuffing, saute them, add eggs, and sprinkle a little cheese on top.

PIZZA.

We grind the meat and add any leftover cured meats and cheeses from the table. Cut slices of your leftover bread, dip them in egg with a little milk, spread them out in a pan that you've greased with parchment paper, and follow the steps of making a classic pizza. Spread some sauce on top and add peppers, mushrooms, tomatoes if desired, and bake it in the oven... it will be irresistible!

SALADS.

We grind or cube the meat and add it to salads.

PASTA.

We grind or cube the meat and add it to white or red pasta sauces, or even to make a delicious plate of yuvetsi.

SANDWICHES.

Make delicious sandwiches with whatever ingredients you have left from the Christmas table! Turkey, spreads, salads, cured meats, and cheeses come together to make incredibly delicious sandwiches! We all know that turkey with a nice spread is unbeatable... and let's not forget Ross from Friends!

SOUP.

After so much eating and drinking, our stomachs need a break. Make trahanas soup or a simple tomato soup, and throw in some leftover meat to cook together. Enjoy a warm bowl of soup.

RECYCLE LEFTOVER MEAT INTO A NEW DISH.

Whatever meat you have leftover, recycle it into a new dish, such as adding it to beans, peas, potatoes, zucchini, eggplants, etc.

APPETIZERS

Make appetizers using the leftover meat, such as meat pies, stuffed mushrooms with the leftover meat filling, tarts, small savory pies with meat or deli meats and cheeses.

DESSERTS

What to do with all the leftover desserts? Make chocolate treats to share! Make chocolate bites from leftover chocolate and from your holiday cakes or sweet breads, or even melomakarona.

Who doesn't remember the classic Mom-made mosaic dessert? Make a dessert mosaic or salami using leftover holiday sweets like tsoureki, or honey cookies.

Bars! Chocolate bars or bars with nuts. So much leftover chocolate, what to do? So many nuts...make bars! Melt the chocolate in a double boiler, and add the leftover nuts or dried fruits with cereal like pops to make bars for the kids or for yourself!

TARTS

Also, make a tart base from the leftover melomakarona or koyrampiedes. Crumble them, add some butter, and you will have the most delicious tart base!

We like our mussels...steamed, in saganaki, etc. But is it difficult to clean them? How do we know if they are alive? Can they be frozen? How long do fresh mussels take to cook? I have here for you a step-by-step guide on how to clean your mussels, how to keep them fresh, as well as all the questions you have sent me! Let's take a look...

CLEANING

Take the net with the mussels and open it. Image 1

Take a mussel and hold it in one hand with the opening facing out, and with the other hand pull the beards located on the side in a circular motion so they are properly removed and not just cut halfway. Images 2,3,4

Then, using a wire brush (or a small knife), scrub the outside to remove foreign elements. Images 5,6

Continue in this manner until all our little mussels are finished. Then rinse them and place them in a basin. Image 7

Next, cover them with a wet clean cloth and place them in the refrigerator for a day's preservation. Image 8 

We keep our mussels in the refrigerator with a wet cloth. We only clean them when we are about to cook them. When we saute or steam the fresh ones, they will open. If any remain closed, we remove them as they are unfit for consumption.

FREEZING

You have asked if fresh mussels with shells can be frozen.

I would not personally recommend freezing them, firstly for safety reasons, as we won't be able to see if any are unfit for consumption. The already frozen mussels sold in the market have been processed.

COOKING TIME

Mussels need hardly any time. 2-3 minutes are enough to keep them tender, juicy, and delicious. The longer you cook them, the more they will tighten and become like "rubber" - chewy.

A traditional method that gives eggs a marbled appearance and creates unique and distinctive patterns with the colors that emerge. The color is obtained from onion skins, so it's recommended to start with brown eggs and use plenty of onion skins for a deep burgundy color (symbolizing the blood of Jesus).

Ingredients: 

Brown eggs 

Onion skins

 An old stocking

 Strong vinegar

 Salt 

A little olive oil

Our eggs should be at room temperature. So, take them out of the refrigerator the previous night.

Take an egg and wrap it tightly with onion skins, ensuring that none of the egg is visible. Photo

Take the stocking and carefully place the egg inside, making sure the onion skins stay in place. Tie a tight knot to immobilize the egg. Repeat this process for all our eggs. Photo

Next, gather all the remaining onion skins and spread them on the bottom of the pot (the more skins, the more intense the color).

Place the "egg bundle" on top and add 2 tablespoons of salt and half a glass of vinegar. Photo

Once it starts boiling, simmer for 20 minutes. After 20 minutes, remove the pot from heat and let the eggs cool in the pot without unwrapping them. Once the water has cooled, cut the knots and unwrap the eggs from the onion skins. Admire the beautifully unique and impressive eggs you've created. Take a little olive oil on a paper towel and rub the eggs to make them shine. Congratulations! Wishing you all the best for the coming year!

Do you have kids? Would you like to make a gingerbread house that decorates your home and have the children participate and build their own little house with you? Well, start!

Our ingredients

450 g brown sugar

340 g butter or margarine

150 g eggs

450 g glucose or honey or grape must syrup

1350 g all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 ½ tsp salt

1 vanilla pod

2 tsp ground cloves

6 tsp cinnamon

4 tsp ginger

4 tsp cardamom or cardamon

1 ? tsp pepper

Place the butter with the sugar in the mixer and beat until well combined. Then add the eggs, followed by the glucose, and when they are well combined, add the powders. Knead well and divide into 4 parts. Wrap them with cling film and put them in the fridge for one hour.

Then roll out the dough to 2-3 mm thickness, cut the patterns on parchment paper, and place them on the dough. Cut around the outline with a knife, and then bake at 180 degrees Celsius for 15-20 minutes.

To assemble the pieces, you will need to make royal icing.

For the royal icing:

2 egg whites

500 g powdered sugar

Juice of one lemon

1 vanilla pod

Beat the egg whites until they are almost meringue-like. Gently add the sugar, then the vanilla, and lemon juice. Continue beating until the icing becomes shiny and stiff, such that if you turn a spoonful upside down, it does not fall off.

If you are having trouble rolling out the dough, you can easily do it between two sheets of parchment paper.

If you want to make windows in the house, when the pieces are almost ready in the oven, just before taking them out, place jelly candies in the openings. The heat will melt them immediately, creating the appearance of glass.

If the "glue" from the royal icing cannot hold the roof (due to weight if you have put a lot of decoration on top), as well as at the bases of the house, you can melt sugar, turn it into caramel, and it will surely stick better.

Use your imagination to create your own gingerbread house with little candies, cornflakes, and whatever else your imagination conjures.

When cutting the pattern for the tree, make two trees, and in one create an opening in the middle at the top, and in the other, the opening in the middle at the bottom.

Because our dough may not fit exactly when you assemble it, use a knife at the points where it has puffed up to fit comfortably.

For the manger, I used a small yogurt pot in a clay container. I covered the entire clay with parchment paper and on top, I placed a sheet from my biscuit dough. After baking, I let it cool. I made Joseph, the Virgin Mary, and Christ simply without many details with sugar paste.

 Its nutritional value dates back to references in ancient Greece, where they were included in their diet and even in medicine; Hippocrates mentioned using snail mucous for cell regeneration. In our times, snails have gained significant popularity among health-conscious groups and diets due to their protein-rich, low-fat, low-calorie content, and their richness in omega-3 and omega-6 fatty acids. They can also be consumed during fasting periods.

It's no coincidence that they hold a prominent place in restaurants worldwide and are favored by top chefs. There are many snail varieties, of which 3-4 are typically consumed. In Greece, we usually encounter the Cretan snails, known for their fullness and tenderness.

Preparation is essential before cooking. Many cleaning methods exist (fasting). Some people place them in flour for 2-3 days, in rice, pasta, or even in bran. It's crucial to understand that to clean the snail, we need to follow its natural process. When the snail senses a drop in atmospheric humidity, it expels its inner contents and secretes a calcium-based substance that seals its shell to preserve its moisture. Sealed snails are safe to consume as they have expelled their internal substances. Alternatively, we can place them in a well-ventilated area away from sunlight and light for 3-4 days for this natural process to occur.

How can we distinguish if a snail has undergone this cleaning process when dining at a restaurant? A snail consists of two parts: the fillet and the tail. The snail's tail (which we pull out when eating) is the storage area for its waste. If we taste it and it's bitter, it means the snail hasn't undergone the cleaning (fasting) process and may contain health risks due to neglecting its origin (wild, agricultural, etc.).

After they are cleaned (fasted), we need to wash and blanch them for 3-4 minutes. This sudden demise, widely practiced abroad, ensures a more dignified death. It also helps us cook them faster and allows us to freeze them if desired for later use.

In Greece, you'll find them prepared live in the pan ('Boumpouristoi') with salt and rosemary or in 'stifado'."

(Note: The term "Boumpouristoi" refers to the snails being cooked with their shells sealed, resulting in a popping sound when they're opened in the pan.)

Welcome to GlassStone(Gialinopetra) Tavern, a magical place that transports you to another era. Breathing in the aura of the past, you will feel the authentic atmosphere of an old stone-built house, constructed in 1920, right in front of Platanas Beach. This enchanting space has been hosting our tavern since March 2018, promising you an unforgettable culinary experience.

From the early morning hours until late at night, GlassStone(Gialinopetra) Tavern welcomes you with open arms. During the warm summer months, you can enjoy your meal in front of the azure waves, while in the winter months, you can bask in the warmth of our traditional indoor space, filled with a nostalgic ambiance. The stone walls and engravings adorning our walls transport us to another era, reviving the spirit of the past.

Marios, a young enthusiast of exceptional gastronomy, and his team offer you the ultimate culinary delight. Discover the unique taste of fresh seafood and indulge in our delightful meze and appetizers that will captivate your palate. Moreover, for meat lovers, our tavern offers an excellent variety of succulent souvlaki, prepared with our exceptional skill.

GlassStone(Gialinopetra) Tavern is a family-owned establishment, where every detail is cared for with love. The charming potted plants that adorn our space add a touch of natural beauty, while decorative seashells create a sense of harmony with the surroundings. Each time you pass through our doors, you will feel like you are visiting the home of a dear friend.

However, GlassStone(Gialinopetra) Tavern doesn't just impress with its atmosphere; it also offers affordable prices. Here, good gastronomy doesn't come with a hefty price tag. Our tavern provides quality dishes at reasonable prices, allowing you to savor the authentic flavors of traditional cuisine without worrying about your budget.

Sit back in our picturesque space, rejuvenate your senses with the aroma of fresh and flavorful food, and surrender to the attentive service of our hospitable staff. Discover the flavors that will transport you to the world of traditions and relish in the feeling of genuine Greek hospitality.

After a visit to GlassStone(Gialinopetra) Tavern, the flavors and images will remain etched in your memory. Come and experience a unique journey of taste and hospitality in the heart of tradition.

Oregano belongs to the Lamiaceae family, and other names for it include Wild Oregano,

 Origanum, and Rigani. It is a perennial aromatic herb that can reach a height of up to 70 centimeters. It has relatively small leaves (1-2 cm) that are opposite, oval-shaped, and either entire or slightly toothed. The flowers are arranged in compound inflorescences composed of small spikes. They are small, with bilabiate, white corollas and tubular calyxes with five teeth. It is found in low to mid-altitude, bright, dry areas.

O. vulgare is a species with a wide distribution in Europe and Asia, and it is highly variable in both scent and morphology. In Greece, it is distinguished into three subspecies: subsp. vulgare (northwestern Greece), subsp. viridulum (central Greece), and subsp. hirtum. Only the last one, which is found in Mani and Taygetus, has the strong, characteristic scent of oregano and is widely used in our country, mainly as a seasoning.

It blooms in May in dry, rocky, and wild landscapes of Mani, as well as in stream banks or on the edges of forested areas. Hunters used to gut wild rabbits or partridges and put branches of dried oregano in their bellies to keep them smelling fresh until they returned home.

Today, its use is primarily as a seasoning in various dishes, particularly in grilled fish dishes such as fish heads. In the past, people would eat dried figs together with oregano and walnuts to prevent stomach issues. In Outer Mani, during spring, they would gather green oregano and eat it as a side dish with goat meat and Maniot cheese pies on Easter Monday.

Oregano has stomachic and tonic properties. It is antispasmodic and diaphoretic, suitable for combating atony, anemia, asthma, and dysmenorrhea. Its green leaves are used against hiccups. Other uses include treating constipation, muscle pain, rheumatism, chronic bronchitis, hiccups, and pulmonary tuberculosis, among others. As people say, 'If you want to sneeze, rub your nose with oregano.'

In cooking, oregano is used in soups, sauces, salads, meats, fish, and more. It is often paired with thyme, marjoram, basil, and other herbs.

Sfela is a white-yellowish cheese made in Messinia and Laconia. It can be made from sheep's or goat's milk, or a mixture of both. It has been designated as a PDO (Protected Designation of Origin) cheese.

The name "sfela" (cheese of fire, as the locals call it) comes from the local dialect, where it means "strip" or "slice," referring to the strips or slices in which it is cut during production. It resembles feta cheese but has a saltier and more pungent taste. It matures and is preserved in brine. However, when it is left outside the brine and matures further, it becomes harder and turns yellow, similar to kefalotyri cheese.

We can incorporate sfela into our lives by using it in cheese pies or vegetable pies, accompanying meats or vegetables, incorporating it into dishes, having it raw in salads, or serving it as a meze with olive oil and oregano, or with honey, tomato or fig jam, or in many other variations.

Here, I present it as a simple saganaki (dredged in yellow flour and fried).

Sfela is a wonderful Greek cheese from Mani that deserves a place in your cooking and, most importantly, in your heart as an incredible accompaniment to ouzo.

Sage is a perennial, shrubby plant with numerous branches that can reach a height of up to half a meter. It is found in all regions of Greece, mainly in dry and rocky areas. Its leaves are elongated and thick, with a white-green color. The flowers grow in verticillasters, are purple in color, and bloom from May to June. The Chinese call it "Greek Boiling" and consider it superior to tea. The French refer to it as "Greek Tea" and use it, like other Europeans, not only for medicinal purposes but also for culinary purposes.

Fresh sage leaves provide relief when rubbed on areas with insect bites or on wounds with pus. Gargling with sage infusion soothes gum and throat irritation. Frequent rinsing with the infusion is good for hair loss, and warm sage infusions are invigorating for facial skin. It is also used in cooking to enhance the flavor of meat dishes, such as pork, duck, sausages, lard, rabbit, ham, etc., as well as in fish dishes, such as shrimp, sole, salmon, etc. Only a small amount is used because it has a very strong aroma (which is why it is used in fatty ingredients), and it is usually not combined with other herbs. It is also used to flavor vinegars and olive oils. Sage is invigorating and helps with stomach atony, memory decline, colds, and excessive sweating.

For an infusion, we boil a teaspoon of fresh or dried sage leaves in a pot of water, strain it, and drink it hot or cold depending on the season.

The word "meze" (or "mezes" in plural) derives from the Turkish word "meze," which in turn originates from the Persian word "mazze," meaning "taste" or "snack." The term refers to small plates of food that accompany a drink, whether it be wine, raki, beer, or another beverage. Mezes typically accompany social gatherings and shared meals, offering a variety of flavors that can be savored slowly and without haste. At a meze table, as we eat various tastes and textures and sip our ouzo, our senses and soul are soothed, and we relax enjoying the company and conversation topics. It is something more than just food. It is indicative of people's different culinary desires, and they represent a collaboration of various flavor elements, which when combined offer a rich tasting experience. Mezes may include a wide variety of ingredients, such as fresh vegetables, cheeses, fish, seafood, legumes, meats, bread, and many others. Mezes are small but exceptionally tasty dishes that cover a broad spectrum of flavors, ingredients, and traditions. Depending on the region and culture, there can be many different kinds of mezes. Some examples of mezes include:

    • Spreads: tzatziki, spicy cheese dip, eggplant salad, and many more spreads that have a prominent place at the meze table.

    • Meatballs: Various meatballs made from minced meat (usually lamb or beef) with spices and herbs.

    • Greens pies: Crusty pastry filled with various greens, cheeses, and herbs.

    • Octopus: Cooked, usually grilled or as a salad, often accompanied by tsipouro or raki.

    • Spicy cheese: A spicy dish that includes cheese (usually feta) marinated in red pepper.

    • Soutzoukakia: Small kebabs made from minced meat, typically beef, with plenty of spices, served with pita and sauce.

    • Fried calamari: Small calamari in a fried coating, perfect for pairing with beer.

    • Marinated small fish: Marinated sardines, anchovies, or other small fish, among the premier mezes for tsipouro and ouzo.

    • Legumes: Dishes like gigantes plaki (baked giant beans), stewed chickpeas, and black-eyed peas cooked in a light tomato sauce, and many other dishes as light nibbles.

    • Cheeses: Let's not forget our wonderful Greek cheeses, with a huge variety and deliciousness, whether buttery, hard, smoked, oil cheeses, sour cheeses, kefalotyri, gruyere, feta, kasseri... So many marvelous cheeses to accompany our meze!

    • Cold cuts: Where to begin? With the cured meat of Tinos, Karditsa pastrami, the prosciutto of Evrytania, Corfu salado, Limnos cured meat, Mani's Sygklino, Drama sausage, Corfu's Nouboulo... and so many other cold cuts that Greece produces for those who love good food, and excellent mezes made with passion.

    • Eggs: From boiled, fried to omelets with various cold cuts, cheeses, vegetables, and even sauteed greens... eggs hold one of the most basic places in meze.

    • Pickles, olives, and pickled vegetables, which we also serve as fasting mezes for ouzo.

    • Toasted bread: Bruschettas that accompany spreads, or finely chopped salads to make tasty bites. The word "bruschetta" comes from the Italian word "brusco," meaning abrupt or sharp.

    • Volos is known for the variety and quality of its mezes. Each mezedopoleio (meze tavern) has dozens of different little dishes of meze, which alternate with the orders, keeping your taste interest alive. The coastal areas and the islands of Greece, including places like Volos, have a long tradition of preparing seafood mezes, such as grilled fish, mussels, seafood, octopus, and other marine delicacies.

    • The main characteristic of mezes is the communal consumption with friends, creating an atmosphere of warmth and friendship. It is a way to share the joy of taste and culture with your loved ones. There is no order in meze, no "must" combination, and whether one small dish "fits" with another. You order fish, meat, cheeses, seafood, all together... A variety of flavors, just as topics of discussion vary. Mezes are not simply to satisfy hunger, but to discover new tastes, to share moments with friends and family, and to enjoy social companionship. Each meze is like a small artwork, where different tastes, textures, and aromas are combined with harmony—a meeting of flavors, an embrace of society, a journey through aromatic notes and textures. Enjoy the microcos

Clean Monday symbolizes purity or innocence, if you prefer, as it is the first day of Lent, the 40-day period of fasting leading up to Easter, which corresponds to the days Christ fasted in the desert.

The celebration of Clean Monday in the countryside is also known as "Koulouma."

Although, as we mentioned, Lent (or the Forty Days) and the major fast of Easter begin on Clean Monday, the menu of the day is anything but meager.

First and foremost is the "lagana," a type of unleavened bread made without starter or yeast. It has a characteristic flat shape to bake easily.

On the table of Clean Monday, there is of course the beloved (and very healthy) sesame Halva, taramasalata, olives, vegetables of all kinds, and pickles (pickled vegetables) of all sorts.

Seafood enthusiasts usually go for marine delicacies (squid, octopus, cuttlefish, etc.), as well as shellfish (mussels, oysters, etc.), while the more traditionalists prefer our national dish, which is a very tasty bean soup.

A daily basic expense in any household is the visit to our local bakery for our daily fresh bread. But what happens when we have leftover bread? I remember my mother saying... we never throw away bread, it's a sin!!! And she was right! Some people are in need, and we would throw it away??? So, I’ve started the process of showing you some ways to utilize your leftover bread, and believe me, you'll like them because they are easy solutions that even the kids will love recycling your bread!!!!

A basic step before we start is to make it a habit to have a container in the fridge or a bag in which we put our leftover bread to keep it for more days without dehydrating.

IF YOU HAVE AN ENTIRE LOAF LEFTOVER, MOISTEN IT WITH A LITTLE WATER, WRAP YOUR LOAF IN A WET CLEAN TOWEL, AND PUT IT IN A WARM OVEN FOR 10 MINUTES UNTIL THE TOWEL DRIES OUT! THE RESULT??? LIKE FRESH BREAD!!!!

PIZZA!!!! Oh yes!! An easy and lovely pizza for the evening, with whatever ingredients you have in your fridge! Slice your stale bread, dip it in an egg with a little milk, lay it on a baking sheet that we have previously lined with parchment paper,, and follow the exact steps of a classic pizza. That is, spread a little sauce on the bread, add whatever your fridge contains... Bake it in the oven, and enjoy a lovely pizza with a movie at night, as an office snack, or for the kids' school lunch! 

TOASTIES!!! Slice the bread and make toasties for the kids' snack, for school, the office... Toast with bread is much tastier, flavorful, and satisfying! Add a little butter, ham or turkey, kasseri cheese, egg, lettuce, tomato, and make the tastiest toastie!!!

SWEET EGG BREAD Use your leftover bread following the steps I describe and make sweet egg bread for breakfast, brunch, an afternoon snack, for school, the office, etc., with seasonal fruits, nuts, honey, etc.

SAVORY FRENCH TOAST For the old to remember and the new to learn... Generations have grown up with savory French toast! The classic recipe for the tastiest savory French toast that we make, and not a soul remains!!!

SKORDALIA Beloved skordalia for our table, a lifesaving solution, because who doesn't love skordalia after all???

BREAD FRITTERS OR BATTERED FRITTERS The ultimate bread recycling, since with this recipe, the fritters become irresistible due to their deliciousness and aromas. With ingredients we certainly have at home, you make the family's meal out of nothing.... Economical and delicious!

CROUTONS Improvise with spices and herbs (garlic, paprika, oregano, rosemary, thyme, etc.) and make your own croutons for your salads, your soups, and generally wherever you like!!! A great idea is to cut your bread into small bites and mix them with your favorite spices and bake them with grated yellow cheese. You immediately create a perfect snack for TV watching, for kids who like to wander and eat something.

BREADCRUMBS Why buy breadcrumbs when you have leftover bread? Dry your bread in the oven (70 degrees for half an hour for 1 cm thick slices) and grind it in your food processor. Keep the breadcrumbs in a jar in your fridge, and you will always have ready and homemade breadcrumbs for your dishes!!!

RUSKS Cut into slices 1.5 cm thick and dry at 70-80 degrees for 25-30 minutes your rusks. Use them in soups, dakos, salads, etc.

GARLIC BREAD A delicious way to use stale bread by making garlic bread. Whenever I make garlic bread, not a crumb is left...delicious, tasty, and quick! You can also use other cheeses that you have like parmesan, etc.

BRUSCHETTAS Perfect bruschettas with the philosophy of recycling with whatever we have in our fridge... Cold cuts, cheeses, olive paste, cherry tomatoes, peppers, etc. The kids will love them!!!

FAUX SOUFFLE WITH STALE BREAD Cut your bread into squares , put it in a bowl where you've beaten 3 eggs and 250 g of fresh milk with a little salt and pepper. Mix them and let them sit until all the liquid is absorbed  Use whatever cheeses and cold cuts you have in your fridge and not only. We can add peppers, sausages, mushrooms, just that we'll saute them a bit beforehand. Place the bread squares in a baking dish at the bottom, then add cheeses, cold cuts, chopped peppers (whatever we have),  then another layer of bread squares, and finish again with a layer of cold cuts and cheeses. Break 3 eggs and mix them in a bowl with a little more milk.  Pour the mixture over the ingredients and bake for 40 minutes at 180 degrees Celsius with the dish covered. Then uncover to allow it to brown. Remove it from the oven, let it rest for a while, and serve.

FAUX APPLE PUDDING From nothing to a perfect little dessert!!! Cut the leftover bread into small squares, . In a bowl, beat 3 eggs with 250 g of milk, 100 g of brown sugar, 1 tbsp of cinnamon, 1/2 tsp of clove, 2 finely chopped apples, 3 finely chopped figs (or if you don't have figs, use raisins), add the bread to soak up the liquid, and put it in a buttered form dusted with sugar,  Sprinkle sugar on top as well and bake in an oven at 180 degrees Celsius for 45-50 minutes until the dessert takes on color! When it's done, let it cool down and drizzle with honey or sprinkle with powdered sugar on top. I give you my word that it's an incredibly aromatic and tasty dessert, you will be begging to have stale bread to make it!!!!!! (in the photo a piece is missing because simply as it was cooling down to take it out… they couldn't resist and ate it!!!)

Grape leaves are a popular ingredient in many cuisines, especially in Mediterranean dishes, and are typically used for the traditional dish of stuffed grape leaves, or dolmades. There are various preservation methods that can extend their shelf life and maintain their freshness:

Firstly, we gather them around May when they are tender. We look for leaves that are not torn, are soft, have a light green color, and when handling them, we shouldn't be able to feel the veins of the leaf prominently. We cut the leaves carefully with a bit of the stem attached. Then we place them one on top of the other in a clean bowl. After that, we wash them meticulously and snip the stems off with scissors.

Freezing: One of the most common methods is freezing the leaves. To freeze them, you first need to blanch them lightly for a few minutes until they soften, then remove them and place them in cold water. After draining well, lay the leaves flat between sheets of parchment paper, and then put them in the freezer. With the freezing method, we can also freeze the leaves raw, placing them in bags from which all the air is removed (vacuum).

Boiling and Sterilization: You can also preserve the leaves in sterilized jars. Boil the jars and lids, and place them on a clean towel. Then blanch the leaves for 2-3 minutes, and place them in jars with 1 tbsp salt, lemon, and water, creating a salty solution that preserves the leaves. Put lemon slices at the bottom of the jar, the blanched leaves rolled up, scattered lemon slices, and a spoonful of lemon juice. Fill the jar with boiling water, close the lid, and boil the jar with the lid facing downwards for about 15 minutes. Then remove them from the pot and place them upside down on a towel (with the lid facing down) until they cool. Store them in our cupboard when we are sure that the canning has been done correctly.

Preservation in Oil: Alternatively, you can boil them, drain them, and then store them in clean jars covered with olive oil.

Drying: Dry the grape leaves either naturally, by letting them under the sun or by threading them with a thick thread and hanging them in a shaded area, or by using a food dehydrator. After drying, store them in an airtight container in a cool, dry place. When you are ready to use them, you will need to rehydrate them by soaking them in warm water until they become pliable again.

With a plastic bottle: Wash and drain a plastic bottle very well. It is important that no drop of moisture remains inside the bottle. For this, it would be good to let them stay in the sun for a while before use, or a good internal blow with a hairdryer. Then, we take 2-3 dry leaves together and roll them up so that they can fit through the mouth of the bottle. With a stick, we press them down lightly and continue until filled. When the bottle is full of leaves, we press it from the sides so that all the air comes out. Screw the bottle and store the plastic bottles in a shaded place.

Preservation in Vinegar: You can also preserve the leaves in a water and vinegar solution. After boiling and draining them, place them in jars with the water and vinegar mixture and store them in the refrigerator.

Pickling: A method that combines boiling and preserving in vinegar, with the addition of spices and other ingredients to give more flavor to the leaves.

When using these methods, it is good to note the preservation date on the container, so you know how long they have been stored. This will help you use them within the optimal consumption period.

Always remember to clean and dry the leaves carefully before preservation and keep them in clean containers to avoid the growth of bacteria. Also, it is important to renew the preservation solution if you notice any changes in appearance or aroma, and consume the preserved leaves within a reasonable time frame.

During preservation in vinegar, make sure to fully cover the leaves with the liquid and regularly check the closure of the container for possible leaks or reduction of the liquid.

Finally, whichever preservation method you choose, always wash and prepare the leaves carefully before preservation to ensure they are safe for consumption when you use them in the future.

Liquid gold according to Homer, the cornerstone of the Mediterranean diet, the protagonist of our cuisine, our olive oil.

Its benefits are many, and its uses even more. In ancient times, the olive tree, the tree of the goddess Athena, was a symbol of peace, fertility, purification, victory, and power, as well as a fundamental element of nutrition and more. It was essential for lighting lamps, for the care of women's bodies and hair, for heating, and more.

In the Hippocratic Code, it is mentioned for over 60 medicinal uses for skin disorders, gynecological issues, wounds, burns, and other ailments. The olive tree was revered and considered sacred. Aristotle stated that anyone who cut down or uprooted an olive tree would be judged in the Areopagus. If found guilty, they would be sentenced to death.

The production of olive oil followed the following process. First, the olives were beaten and crushed in a wooden trough with a hole at the bottom for the exit of the olive paste. Then, the paste was placed in a press where the extraction was done using weights attached to ropes at the edge of the beam. This way, the oil would flow and go through a pipe into a clay vessel.

The first oil was used for consumption, the second for ointments and medicinal purposes, and the third for lamps.

In modern times, olive oil is the basis of the Mediterranean and healthy diet due to its monounsaturated fats and antioxidant properties. It is rich in vitamins A, D, E, K, iron, antioxidants, anti-inflammatory and antibacterial properties (it can block or kill Helicobacter pylori bacteria), aids in weight loss, improves blood flow with its omega-3 fatty acids, enhances sexual life, helps fight certain types of cancer, boosts the immune system, contributing to longevity. It also helps prevent cardiovascular disease, diabetes, and Alzheimer's.

It is anti-aging, protects against free radicals, and preserves cell oxidation.

For cooking, olive oil is the most suitable oil. The best way is to add it at the end of cooking, as this way the valuable ingredients are not altered. The flavor of our food will be lighter, tastier, and with all its precious ingredients because it is simply olive juice and not fatty substances like seed oils.

In frying, olive oil is the ideal solution because it remains stable due to its antioxidant substances at high temperatures, as it withstands higher temperatures than seed oils (200°C instead of 170°C).

However, in frequent frying, olive oil transforms into trans fat and can cause damage to our health.

Store olive oil in a cool, dark place. Heat and light reduce its shelf life. When you want to store it in a container, you can use glass bottles and seal them tightly.

We can "play" with flavors for our salad or cooking by adding herbs (rosemary, thyme, oregano, laurel, etc.), garlic, hot peppers, and more to the bottles.

We grew up with pure olive oil in our grandmothers' and mothers' cooking, and we will continue to grow up correctly along with the next generations.

And as Odysseas Elytis said, "If Greece were to be completely destroyed, there would remain an olive tree, a vine, and a boat. These are enough to rebuild it from scratch."

Early harvest olive oil is the early oil that comes from the crushing of olives that have not yet wrinkled and still retain their green color because they are still unripe. The ancient Greeks, as mentioned by Dioscorides, called it "omotrives" or "omphacium." In fact, he recommended the use of this particular oil for toothaches and headaches. Hippocrates considered it beneficial for more than 60 diseases. It is also known from ancient Greece that not all oils had the same efficacy and health protection.

The olives are collected in October while they are still unripe and green, and the processing is done on the same day or at most the next day.

Its color is a bright green, due to the chlorophyll of the unripe fruit, which contains high doses of antioxidants.

Its taste is bitter, spicy, and pungent with a strong olive aroma. It is an oil that is not available all year round because it retains its properties for only a few months. From the moment it is harvested and processed, it keeps its intense characteristics until about March. Gradually, as time passes, it will lose its strong smell and taste but not its nutritional properties.

Over time, unprocessed and unfiltered early harvest olive oil will show a deposit (sediment) at the bottom of the container, known as "mourga." It is a natural residue that indicates the purity of the olive oil.

For Europeans, early harvest olive oil is considered first-class olive oil, and in recent years there has been an effort to secure its status as "extrissima," meaning the cream of the crop of olive oils.

Compared to mature pure virgin olive oil, early harvest olive oil is more resistant and richer in vitamins, minerals, and polyphenols which protect our cells from free radicals such as cancer formation. It is rich in antioxidant activities, anti-inflammatory properties, protects the cardiovascular system, and enhances longevity.

Since ancient times, yogurt has been an integral part of the Greek diet. They called it "hygiarto," because they considered it a food very rich in nutrients. Yogurt (from the Turkish word "yogurt") is milk that has undergone fermentation. It came to us from the Middle East and is a beneficial food for the digestive, gastroenterological, and nervous systems. A bowl of traditional yogurt helps us cover a significant part of the recommended daily dietary protein, which our body uses to properly build muscles, bones, joints, skin, hair, etc., as well as 20% of the daily intake of vitamin B12. Traditional yogurt is also rich in potassium, sodium, and probiotics. Probiotics are friendly bacteria that help us reduce stomach and intestinal problems and strengthen our immune system. Additionally, its high calcium content lays the foundation for strong bones, teeth, and protects adults from osteoporosis. It is a nutritious start to our day, as well as a good snack or a meal after intense strain on the body (manual labor, training, etc.). It is a good source of iodine that aids in the proper functioning of the thyroid. Extremely digestible, as milk takes 4 hours to pass through the digestion process, while yogurt takes only 1, and its absorption by the intestine is faster. It prevents urinary bladder infections, kills various harmful organisms in the intestine, and helps in the regeneration of its flora. It is beneficial for smokers and those who consume large amounts of alcohol because it protects the stomach's mucous membrane.

In Greece, you can find it available in many types such as cow's, sheep's, goat's, and buffalo's. Strained, dessert-style, with fruits, with nuts, with biscuits, with cereals, etc.

It's a staple ingredient in cooking preparations for dishes, sauces, desserts, and sweets, but also for smoothies, etc.

Greek pies are so much more than just a dish. They are a cultural heritage, a symbol of Greek hospitality, and a gastronomic delight that has been preserved unchanged for centuries. From ancient times, when pies were often offered to the gods as a sign of gratitude for the harvest, to our days, when every celebration and family meal seems to be accompanied by a pie, the tradition is vividly kept alive. Essentially pastries, with or without dough, simple or complex, quick or time-consuming, with various fillings, sweet or savory, fasting or festive, depending on the region. Throughout Greece, we encounter similar pies with different names that depend on the place and the products that housewives used to have at home, making pies to feed the family.

In every Greek region, the pie has its own unique variation. The ingredients may change depending on the seasons and local production, but the essence remains the same: fresh, quality ingredients, real flavors, and a lot of love in the preparation.

From the kneaded dough that requires skill and patience to the rich filling that often consists of simple, but flavor-rich, ingredients of the Greek land, the pies reflect the Greek ability to turn the simple into something marvelous.

In many areas in Greece in the old days, a serious criterion for a girl to become a bride was that she had to know how to masterfully open a thin dough and to make intricate designs on bread and the decoration of cookies.

It was a saving solution for housewives, as they put in for their children at school, for their husbands at work, or a piece for dinner with a sage or chamomile. Grandmothers in the mountain villages where snow was common made dry pies. From spring when the various herbs came out tender, until autumn they gathered herbs, which they made into bunches, and dried them in a well-ventilated shady place. Then they put them in fabric bags or pillowcases that they had salted. That is, they had dipped them in a solution with a lot of salt, they had dried up and thus put the dried herbs inside, protecting them from insects. Later, when they wanted to make a pie in the winter, they just soaked them in water and they were ready to use as if fresh.

In most parts of Greece, we have pies that do not have dough but instead use a cornmeal slurry. And you had to be a craftsman to properly bake the corn slurry, so it would make a crunchy crust on top and inside the herbs were ready. And let's not forget that in the old days, pies were baked in a clay pot with a rounded lid, inside nestled coals. They placed the pie, and covered it around and also on top with coals to have a uniform baking. Later they baked pies in the stove, and finally, in today's era in the electric oven.

Whether sweet or savory, each pie has its own story to tell, a story full of aromas, flavors, and the Greek tradition that continues to live through its simple recipes that pass from generation to generation. Each cooking and every bite is a journey through time and space, starting from ancient Greece and reaching up to modern Greek tables.

They are not just part of the diet but a piece of Greek identity. At every celebration, observance, or meeting, the pie has its honor. At Christmas, Easter, even at engagements or weddings or baptisms, pies always have a place. It represents generosity, community, and prosperity. The process of opening the dough, preparing the filling, and cooking with patience and care is a form of expressing love.

With a multitude of traditional recipes that are as luxurious in taste as they are simple in execution, pies are the food that accompanies Greeks from the happiest to the most challenging times. It is an expression of Greek life, a life full of flavors, aromas, and the value of sharing.

The world moves forward and so does the way of processing dough. In today's era, there are ready-made dough sheets in commerce, which have solved our hands, because if we want to make a pie, we just make the filling, and the dough is ready for us to proceed with our pie for baking. But if we want to make the dough ourselves, there are kitchen machines that will knead the dough nicely and effortlessly, so we can easily and quickly open our homemade dough.

The most widespread pies are tyropita (cheese pie), spanakopita (spinach pie), prasopita (leek pie), zambonotyropita (ham and cheese pie), bougatsa, milopita (apple pie), kolokythopita (pumpkin pie), etc. but let's not forget the traditional pies with local names, which have grown generations and generations.

Ultimately, Greek pies are not just a food, they are a gastronomic experience that one can find only in the rich and diverse Greek cuisine. Whether served warm and crunchy or cold as a snack, pies remain favorites in every Greek home and table. Let's take a closer look at some of them.

Flour Pie (Alevropita)

This is the easiest, quickest, and very tasty pie you can make since its ingredients are very few and basic in the house. It comes from Zagori and is the most common pie for breakfast,   as an appetizer, next to a salad, for a snack, for afternoon tea, for dinner with tea, for school, for work, and more... It has only 4 ingredients and its taste is unforgettable. Flour, eggs, cheese, butter. It doesn't have a dough and is essentially a batter that we place in a baking dish and bake, resulting in a very thin and very delicious pie. I have also encountered this pie at the foothills of Olympus, in a village I visited (Rapsani), where they make it inside a wood-fired oven.

Egg Pie from Roumeli

Egg pie is a different kind of pie, which is enriched with eggs and cheeses. It is usually made during the Cheesefare Week since the great Lent is about to begin and they needed to use up all the eggs and cheeses to start collecting eggs for 40 days for the Easter egg dyeing. So, essentially, the egg pie was like a cheese pie with various cheeses inside but they put quite a few eggs, milk, butter, and of course traditional phyllo dough from the housewives who opened it intricately, making designs around the rim. It had its honorary place at the table since for 40 days they would not eat these ingredients again.

Vasilopita (New Year's Cake)

The pie of Saint Basil. We make it on the eve of the New Year and cut it as soon as the year changes. We will most often find the politiki (from Constantinople) and smyrneiki (from Smyrna) vasilopita. One is fluffy with spices and nuts, and the other resembles tsoureki (sweet bread), aromatic and very tasty. In Western Macedonia, in some villages instead of vasilopita, they have leek pie or cheese pie. In all versions, we have one common element. The coin that is placed inside for good luck of the year. The head of the household cuts the vasilopita, who will first cut pieces for Christ (and Virgin Mary), for Saint Basil, and for the poor.

Galatopita (Milk Pie)

The Messinian galatopita is the traditional dessert of the area. It is seen on festive tables, at Christmas, but also after Easter, as well as during the Cheesefare Week. Generally, we will encounter galatopites all over Greece, in many variations. With or without semolina, with or without phyllo, even a fasting version with almond milk.

Lesvos Giouzlemedes (Lesvos Cheese Pies)

Giouzlemedes are traditional fried cheese pies from Lesvos. Their name comes from the Turkish word "goz" which means eye, reflecting the small bubbles that form on their surface during frying. In Lesvos, they are found as a meze, accompanied by ouzo from Mytilene, served as an appetizer, in salads, and also in all homes where housewives make them in various shapes (triangles, squares).

Walnut Pie (Karydopita)

A traditional syrupy dessert that looks like a cake and contains walnut meal. We find it both in a fasting version and with butter. In our country, the distinguished one is the Gianniotiko walnut pie, famous for its deliciousness. Its appearance is dark due to the walnuts, as well as the spices such as cinnamon and the raisins. Often it is also found with a chocolate topping.

Cake

The cake is a sweet, fluffy dough that we bake in the oven. It's a favorite snack for all of us since we can make it at any time we want at home. It contains butter, milk, eggs, flour, and baking powder, and we bake it in round or rectangular molds. We find it in various flavors, such as banana, lemon, chocolate, vanilla, orange, etc. As a type of cake, we can also include wedding cakes, birthday cakes, or festive cakes like Christmas, Carnival, Easter cakes which we adjust in flavor according to the occasion.

Epirus Pie (Kothropita)

A supreme pie!! An unusual pie, I might say, which the Epirotes made with boiled meat and rice. The meat could be lamb, veal, or even chicken. They boiled the meat, then shredded it, keeping the broth. They opened a dough sheet, placed the meat around the edge, covered it with the dough, and in the middle, they put rice with the meat broth. They baked it in a hot oven, and the whole house smelled wonderful. A festive pie, seen at Christmas tables, weddings, baptisms, etc.

Savory Pumpkin Pie (Kolokythopita)

The savory pumpkin pie is made with green zucchini, grated and well-drained, with the addition of feta or myzithra cheese. Wonderful as an appetizer or snack. It can be found with various herbs to give flavor and aroma, embraced and baked with crispy phyllo dough or handmade country-style dough.

Sweet Pumpkin Pie.

The sweet pumpkin pie is made with the orange pumpkin. After it's grated and drained, it's baked with raisins, nuts, and various spices such as cinnamon and clove, in a delicate, crispy dough or in handmade country-style dough. We encounter it more in winter because pumpkins start to be collected from late autumn. Thus, the sweet pumpkin pie is particularly beloved by children due to its wonderful taste, and it is a staple at every Christmas table!

Chalkidiki Lazy Pie (Kolombaropita)

Known as the "lazy pie" in Chalkidiki, it's something between a pie, batzina (savory pumpkin pie), tart, and sfougato (omelette pie). It's an easy pie where you don't need to open a dough sheet, and the housewives made it to quickly feed their family with whatever ingredients were in the fridge, based on cornmeal. So, Kolombaropita would be made with various vegetables, cheeses, eggs, yogurt, etc.

Kourkouto (Cornmeal Pie)

It is a pie made with cheeses or vegetables, trachanas (soured wheat), without a dough sheet. To bind this pie, we use flour, milk, eggs, and the main ingredient (cheeses, vegetables, etc.) and bake it in the oven in a baking tray. Each place has its own version of the pie. In Metsovo, there is a wonderful pie with their smoked cheese combined with bacon and onion or leek.

Meat Pie (Kreatopita)

The meat pie is an international pie that we find in countless variations of meat types, cuts, combinations, pie shapes, and baking methods. In Kefalonia, there is the traditional meat pie with pork, beef, lamb, or goat combined with rice, tomato paste, and dough kneaded with wine. In Ioannina, Thrace, etc., they combined the meat with leek, onions, feta. That is, whatever each place produces more. As we see generally around the world, the meat pie has been adapted according to habits and material productions. For example, in India, we find meat pies where lamb or chicken was mixed with spices such as coriander, etc., making "samosa" enhanced with peas and lentils. In Latin America, the meat had intense spices, peppers, and they enhanced the filling with salami, cheese,egg, etc. In the Middle East, they use spices, tahini, tomatoes, pine nuts, yogurt, and usually beef in what they call "sfiha." In Australia and New Zealand, they enhance the meat with bacon and onions. In Germany, the meat pie has plenty of butter, and pieces from various sausages to enhance the flavor. Their meat is marinated with beer and served with cabbage.

Mykonos Onion Pie (Kremmydopita Mykonou)

A traditional pie from Mykonos, which includes both dry and fresh onions with plenty of dill and fennel, and the flavor is bound together with tyrovolia cheese. The pie is very aromatic, zesty, and is highlighted by the handmade phyllo dough.

Mani Lalaggia

Traditional Mani lalaggia are crispy dough strips fried in olive oil in a spiral shape. Housewives prepare them just before Christmas in the classic shape, as well as in festive shapes like stars, balls, crosses, etc. In Mani, you'll find them in every bakery or pastry shop, occupying a special place as they are consumed in large quantities. They are addictive once you start eating and are often offered as a treat in baskets.

Sausage Pie (Loukanikopita)

Loukanikopita, a dish said to have come from Germany, has become particularly popular and was a quick snack to satisfy hunger. The dough was made from village-style phyllo or a simple dough, where there were both fried and baked versions of the pie. There was a wide variety of sausages, so the combination of fillings produced excellent results. In addition to sausage, flavors were complemented by cheeses, cabbage, various sauces, and even leftovers from meals. Today, loukanikopitas come in a wide variety due to the variety of meat in the sausage, spices, and additional ingredients that make the sausage tastier.

Loukoumades

Loukoumades (lokma in Turkish, meaning bite) are made from a yeast dough batter. This popular sweet, spherical in shape, is served with chocolate, honey, cinnamon, syrup, or sugar. They are also known as "sfingi" by the Greek Jewish community who offered them as a Christmas dessert. In our country, they are made all year round, as a dessert, for afternoon snacks, and even for breakfast with honey and walnuts. We also have stuffed loukoumades with seasonal fruits.

Macaroni Pie (Makaronopita)

An easy pie that can be found with phyllo dough, as a batter, or even as a tart. Makaronopita was the housewife's solution to make a meal with whatever ingredients were in the fridge. Thus, we find makaronopitas with meat, vegetables, deli meats, cheeses, etc. A favorite for everyone is the village-style makaronopita with feta, bell peppers, tomatoes, and olives. Rolled makaronopita wrapped in phyllo or village-style dough is also common.

Mamaliga of Lamia

This is a traditional local pie made with pumpkin and feta. It's special because it doesn't have a dough sheet; it starts in a pot and is finished in the oven. It can be found with variations, such as with potatoes, trachana, etc., and with more than one type of cheese, giving Mamaliga its distinct taste.

Mushroom Pie (Manitaropita)

A divine pie made in Kastoria and Florina. It's prepared with fresh or dried mushrooms and handmade phyllo or puff pastry. It can be found in a fasting version, or with the addition of eggs or cheeses. The pies with various kinds of mushrooms are outstanding, offering an intense flavor.

Skirian Marmites

Marmites are pies made on the island of Skyros on the eve and the day of the Epiphany. There are fasting versions filled with raisins, pumpkin, walnuts, etc., and regular versions with myzithra or feta filling. According to tradition, the marmites were eaten by goblins, who reached in through the chimney (goblins could elongate their arm as much as they wanted) and, while singing, asked the housewives to give them the pie, which they took and left. Marmites are traditionally baked on bricks or onions in the fireplace but are now also baked in ovens.

Eggplant Pie (Melitzanopita)

A distinctive pie with a devoted following, thanks to the eggplant which gives a special aroma and taste. Melitzanopita can be found with a wonderful combination of bell peppers, usually in its fasting version, but also with feta which blends wonderfully, as well as with various cheeses. The phyllo for melitzanopita is always village-style, handmade.

Mykonos Honey Pie (Melopita Mykonou)

A traditional pie from Mykonos made with tyrovolia, the fresh cheese of Mykonos. It's a fragrant, sweet pie loved by all. In almost all our islands, we have similar honey pies, such as in the Cyclades, where they make honey pie with their own cheese, and the base only has phyllo dough at the bottom, in Crete with sweet myzithra cheese, etc.

Apple Pie

A pastry that can be seen both as a covered pie with an apple filling and as an open tart. Its country of origin is England, where it is made with grated dough for the base, and the filling on top covered with dough strips creating patterns. In our country, wonderful apple pies are traditionally made in Pelion. The apple pie can be found in many variations: as a pie with an apple, walnut, and cinnamon filling; as a tart; as a cake with apple pieces; upside down; as a batter. The filling, besides apple, includes walnuts, raisins, spices, and of course, it's always accompanied by a scoop of ice cream.

Baklava

Baklava is a favorite dessert that has come to us from the Middle East. It has a filling of nuts, covered with very thin phyllo dough, and is drenched in sugar syrup or honey. It has been a PDO product of Turkey since 2008. In our country, the Baklava of Kymi is particularly distinguished and is famous throughout Greece. The special feature of Kymi Baklava is the many layers of phyllo dough interspersed with layers of almonds, and its syrup is rich in honey. The layers should be no fewer than 70. It is satisfying, tasty, and delightful, rightfully holding the first place in baklava in Greece.

Babanetsa

A traditional pie from Roumeli, made with various herbs, cornmeal, and cheese. It is an easy pie, and as they characteristically say, it is the pie of the lazy. It doesn't have a top layer of dough, but the ingredients are spread in the pan and bound together with a cornmeal batter, creating a golden crust on the top of the pie. It is baked in the oven and can be enjoyed at all times!

Gianniotika Batsaria

The simple herb pie of Ioannina, with basic ingredients such as cornmeal, or plain flour, milk, and eggs. It is eaten hot or cold, accompanied by yogurt. The herbs are those that were abundant in the area, such as dock leaves, spinach, wild greens, fresh green onions, dill, parsley, and of course, crumbled feta cheese, which gave the pie its flavor.

Preveza Blatsara

Blatsara is a local pie that is made quickly and easily. It is made with various herbs, spices, fresh green onions, and cheeses. It does not have phyllo dough but is made with a cornmeal batter. A favorite pie for housewives as it was made very quickly and was an everyday pie on the table for breakfast, afternoon snack, or dinner with tea.

Bougatsa

Bougatsa refers to the phyllo dough with which the pies are made. Famous bougatsas in our country can be found in Serres (where the largest bougatsa in the world was made, which entered the Guinness Book of World Records in 2008) and in Thessaloniki. The word bougatsa is a corruption of the Turkish word pogaca, which means dough. There are many pies made from bougatsa dough, such as with cheese, minced meat, spinach. However, we all associate bougatsa dough with cream, with plenty of powdered sugar on top and cinnamon. The chocolate cream bougatsa is also very tasty and has been particularly loved.

Boureki

Boureki is a type of thin, delicate phyllo dough that we fill and roll up to create a small tube. We can find bourekis sweet or savory. Its origin is from the East and has been adopted and loved by all of us. In Greece, the famous Chaniotiko boureki is filled with potatoes, zucchini, and myzithra cheese. Also well-known are the Cypriot "zambousies," which are bourekis (pourekia) filled with poppy seeds, fennel, and yellow squash.

Mesolongi Brikopita

Brikopita is an extremely tasty pie based on chicken meat (we may also see it with wild duck or pork meat). The village phyllo dough is made with the addition of cornmeal, which becomes the base for the pie, and the filling, besides the chicken, includes eggs, cheeses, and finally, it is covered with a cornmeal batter made with the broth

from the boiled chicken.

Cretan Myzithropita

The Cretan cuisine is known as one of the healthiest and most balanced, contributing to longevity. Thus, they make various varieties of myzithropita. There is the sweet myzithropita, the savory, the watery, the Sfakian with honey, the individual myzithropitakia, and of course, the myzithropites made in a frying pan. They are served plain, with honey, powdered sugar, nuts, sesame, and many other accompaniments.

Macedonian Papaftia

Papaftia are small pies filled with minced beef, plenty of onion, and dough made from bread, which they rolled out into sheets, filled with the mince, and fried in hot butter.

Potato Pie (Patatopita)

A type of pie with village-style phyllo dough, crust, or with a batter, which has a filling of potatoes and spices. It is more commonly found during fasting periods and is made in all parts of Greece, appearing as a classic pie, as a rolled boureki, as a tart, as a batter, and even in a roll.

Pontic Perek

Perek are very crispy leaves made only with flour and water. They knead them and cook them on a "sats" (a metal tray - a sheet of metal) that sits over the fireplace, spread the batter very thinly, and let them dehydrate completely. They would store them in a dark, well-ventilated place, and when they wanted to make pies, they would wet them slightly, butter the leaves with feta, and bake them.

Piroshki

Piroshki are fluffy, fried small oval pastries with various fillings. The traditional piroshki is made with potato, but we also find them with minced meat, egg, mushrooms, feta cheese, cream cheese, ham and cheese, sausage, or even cabbage. The sweet version is with various jams or spoon sweets. A traditional Russian-Ukrainian dish that has been loved by all.

Thessalian Plastos

Plastos is a traditional, quick, and easy pie from Thessaly which is made with various herbs, leeks, spinach, or cheeses and instead of phyllo, it is cooked with a cornmeal batter.

Rice Pudding (Rizogalo)

Rizogalo is a creamy dessert based on rice and milk. It is served in small bowls with a sprinkle of cinnamon. It is made in a pot, but baked rice pudding is also excellent. Rice pudding is made in many countries around the world, and in some, it is a characteristic Christmas dessert.

Rice Pie (Rizopita)

Rizopita comes in two versions, savory and sweet. It was an easy solution for a filling family meal as the housewives used whatever was in the fridge in the past. Meat, vegetables, cheeses, legumes, deli meats, even part of the leftover meal. Each place has its own rice pie that has been paired with the local products it produces. Rice pies from Karditsa, Mytilene, Serres, Thessalian, Sarakatsanian, Kozanitiki (or the bride's boureki), Cretan... all have their peculiarities. The Cretan, since we mentioned it, the rice was boiled in chicken and lamb broth, and they also added a few pieces inside the rice as well as stakovoutyro (a type of butter).

The sweet rice pies could contain pumpkin, or nuts, spices, honey, etc. The sweet rice pie could also be found in a fasting version.

Sarikopites

Sarikopites are small, twisted cylindrical pies made with xynomizithra cheese, accompanied by honey, toasted walnuts, cinnamon, sesame, and raki. They got their name from "sariki," a woven white or black headscarf worn by Cretans with tassels hanging on the forehead (tears). The dough for the phyllo, besides flour, salt, and olive oil, also includes raki.

Spinach Pie with Cheese (Spanakopita me tyri)

Spanakopita is usually enriched with feta cheese. It is made all over Greece with crusty phyllo dough, village-style phyllo which housewives skillfully open, or even without phyllo using a batter made from flour and eggs. A very common version is also the twisted spanakotyropita. The cheese is usually locally produced, and with the combination of spices and herbs, the spanakotyropita of each place has a unique taste. The cheese we add inside is usually crumbled feta, and the ratio varies from place to place and from housewife to housewife.

Spanakopita (Spinach Pie)

Spanakopita is a type of pie with phyllo dough and a spinach filling, seasoned with aromatic herbs. There are many variations of spanakopita across different regions of Greece, where the type of phyllo or the filling changes, such as in Thrace where it's made twisted, or in Epirus where they use corn flour, etc. The filling also varies by location, depending on the local herbs available. The base consists of spinach, dill, and fresh green onions, and from there, flavor combinations can include eggs, rice, trahana, cheese, other greens, etc., changing the name of the spanakopita (spanakotyropita, spanakopita with trahana, with rice, etc.). You can also find spanakopita fried in olive oil, and in some parts of Greece, they make it without phyllo, using a batter made from flour and eggs.

Stegnopita Kozanitiki (Dry Pie from Kozani)

A traditional fasting pie from Kozani made with various greens (dock, spinach, poppies, etc.), leeks, rice, walnuts, and tahini.

Tzoulamas or Gioulamas of Crete

A distinctive traditional pie from Crete. Its filling includes raisins, nuts, rice, meat or liver, chicken hearts, (chicken, pork, lamb), and pine nuts. The flavor of this particular pie is unique as it's slightly sweetened with raisins and sugar, balanced with meat, and combined with the spices it contains (cinnamon – cloves, etc.). It's covered with thin handmade phyllo or crust phyllo. A traditional pie for Carnival, it's a dish recorded as a Messaritiko Tzoulamas.

Trahana Pie (Trahano?pita)

Trahano?pita is a distinctive pie that can be found in many variations, due to the fact that trahana comes both sour and sweet. Thus, it can be quite diverse with many combinations, with cheeses, vegetables, potatoes, tomatoes, as phyllo, as a batter, etc. It's a unique pie that each place makes with its own local produce, making it rare to encounter the same trahano?pita, as the vegetables, cheeses, or even milk (some use goat's milk) make a difference. Notable trahano?pita includes those from Pelion, Aetolia-Acarnania, Epirus, Arcadia, and the Cretan pie with sour trahana stands out as well.

Nettle Pie (Tsouknido?pita)

Tsouknido?pita is a special pie that, due to the highly nutritious ingredients of nettles, makes it one of the most nutritious pies. Since ancient times, nettles have always been on our table, as our people say in popular sayings, proverbs, and beliefs, "Ah, to be well, until spring, the season of greens and nettles." Nettle pies were made from St. George's Day until autumn. In winter, women made dry pies that had plenty of nettles as they dried them all year round, and in winter they wetted the nettles and made pies from them. It can be found with feta, with phyllo, but also without phyllo with a batter from cornmeal.

Tyropita (Cheese Pie)

Tyropita is a pie with cheese, found with village-style phyllo, crust phyllo or kadaifi, with a batter, kourou, or even rolled up like a boureki (kichi). In every part of Greece, tyropita is associated with the cheeses of the region, as well as with various variations due to local products. Popular tyropita is with feta cheese, but it can also be found with various cheeses combined with spices for a spicier flavor.

Fanouropita

A traditional sweet pie dedicated to Saint Fanourios. It is made on the day of Saint Fanourios and shared. The texture of the pie is like a cake but does not contain butter, eggs, milk because it is fasting, and it's enriched with raisins and walnuts. It is made to "reveal" an object, or it's made for the mother of Saint Fanourios who was a sinner and very harsh to poor people, as forgiveness and to have the saint's blessing.

Flaouna

Flaouna is a traditional Cypriot pie made on Holy Saturday, taken to church, and consumed after the Resurrection. In Arcadia, flaounes are also found and there, they are baked on coals. Ingredients vary from place to place, but the base is cheese. In Cyprus, they use grated halloumi with myzithra; in Arcadia, feta with graviera or kefalotyri, etc. Its flavor is enhanced with various spices and herbs such as mint, sweet anise, mahlab, mastic, but also with raisins and walnuts.

Cheese Pie with Greens (Chortopita me tyri)

Chortopita with cheese is a pie made with various greens - bitter, sour, sweet, aromatic - and is strengthened with local cheese from each region. Chortopita can be found with village-style phyllo, carefully and skillfully opened by housewives, or with ready-made phyllo, or crust phyllo, or even without phyllo, made with a batter from flour and egg. Chortopita comes in a baking pan, fried, twisted, and in individual small pies. The feta cheese added inside is grated, and often they enhance it with spices (various peppers) for a spicy flavor.

Chortopita (Greens Pie)

Chortopita is a pie with phyllo that contains all kinds of edible greens, along with herbs. You can encounter it with village-style phyllo opened by housewives, or with ready-made crust phyllo. It has a wonderful taste, and each place enriches it according to the greens it produces. The edible greens in a chortopita are classified into 5 categories:

Sweet: amaranth, lamb's quarters, nettles, blites, chenopodium, spinach, etc.

Sour: sorrel, vine leaves, etc.

Spicy: arugula, black mustard, etc.

Bitter: chicory, endive, dandelion

Aromatic: dill, fennel, mint, fresh oregano, parsley, etc.

To create a tasty pie, you need to maintain the balance:

40% a mixture of sweet greens

20% a mixture of aromatic herbs

10% a special category (sour, bitter, spicy)

20% fresh onions, dried onions, leeks.

And 10% that will enhance our pie with the flavor we want to give (possibly from the special categories).

Psiantra

Psiantra is the traditional greens pie of Messolonghi. It's made with various greens (chenopodium, wild mustards, lamb's quarters, spinach) and aromatic herbs, and the base includes traditional phyllo which the housewife opens, but the pie's topping is made with a batter and cornmeal.

Oatia Pontiaka (Pontian Ears)

A traditional Pontian dessert made from dough. They are distinctive for their shape as they are cut into diamond pieces and, by making a small hole in the middle and turning them over, they are fried. Thus, it resembles an ear (oti in Pontian). The oatia are like donuts or loukoumades and are served with honey or sugar and cinnamon.

Every spice has its own unique identity, color, and aroma, as well as a range of beneficial properties that have been documented through centuries of use. Let's explore some of the most common and beloved spices, their uses, and their health benefits.

Cinnamon: Known for its warm, sweet flavor and as a natural hypoglycemic agent, cinnamon adds depth to sweets, warm drinks, and even some savory dishes.

Clove: With a strong aroma and spicy flavor, clove is used in meats, sauces, sweets, and as a potent antiseptic and analgesic.

Red pepper: Brings a strong and invigorating heat to any dish, enhancing circulation and digestion.

White pepper: More subtle in flavor than black pepper, it's often used in white sauces and soups, offering a distinct but characteristic aromatic profile.

Black pepper: A staple in every kitchen, black pepper adds depth and spicy flavor to many dishes, while also being beneficial for digestion.

Pink pepper: With a sweet, fruity flavor and a slightly spicy finish, pink pepper adds exotic color and an aromatic note to salads and sauces.

Nutmeg: With its rich, sweet flavor, nutmeg is ideal for creams and desserts, as well as spicy savory dishes. It's also believed to have calming properties.

Turmeric: This valuable root is known for its anti-inflammatory actions and is frequently used in curries and other Asian dishes, imparting a vibrant yellow color.

Ginger: With its warm and spicy flavor, ginger is excellent for digestion and has a soothing effect on cold symptoms.

Cardamom: Cardamom adds a distinct sweet and aromatic flavor to sweets and beverages and is considered to help relieve stress.

Mahleb: With its fruity and tangy flavor, mahleb is used in sweets and is a traditional spice in many Middle Eastern regions.

Chili: Offers an intense heat and boosts circulation and metabolism, adding a fiery power to any recipe it's used in.

Paprika: With its mild smoky flavor and vibrant red color, paprika is perfect for adding depth to stews, sauces, and side dishes.

Curry: A blend of spices that offers a rich array of flavors, curry is central to Asian cuisine and known for its anti-inflammatory properties.

Coriander: Both the leaves and seeds of coriander are used to add a fresh, slightly bitter taste to dishes and sauces.

Allspice: Allspice has a strong, spicy aroma and flavor and is often paired with meats and sweets.

Saffron: The most expensive spice in the world, saffron offers a complex aroma and a delicate flavor to risotto, paella, and other dishes.

Sumac: With its slightly sour and aromatic flavor, sumac adds an interesting element to salads and meats.

Cumin: With a strong, spicy aroma, cumin is central to Mexican, Indian, and Mediterranean cuisine.

Cayenne: This hot spice can boost metabolism and add an intense heat to dishes.

These spices truly are the "magic wand," offering a world of flavors and aromas. Their use in a balanced diet helps us maintain our health and wellbeing, while simultaneously discovering the rich heritage of flavors provided by the earth.

Thyme is a perennial herb with almost lanceolate, green, almost hairless leaves that curl downward at the edges. It has small blue flowers with ribbed calyxes. It grows in barren areas throughout Greece and blooms from June to July. It is the plant from which bees produce the most renowned honey. Its use dates back to ancient times. The ancient Egyptians used it as a balsam and aromatic herb, while the ancient Greeks used it as a disinfectant for various diseases. Roman soldiers used to bathe in water scented with thyme to gain vigor and energy. In pharmacology, it is known as the plant with the most therapeutic properties.

Thyme can be used both internally and externally. It is widely used in cooking, where it can be found in meats, salads, sauces, cheeses, soups, grilled dishes, and more. It is also used in pastry making and baking.

It pairs well with oregano, savory, marjoram, rosemary, as well as with olive oil. A characteristic combination is feta cheese with olives, topped with olive oil and sprinkled with thyme.

Legumes, also known as "the meat of the poor," are a treasure trove of nutrients and have held a prominent place in our diets throughout the centuries. From ancient Greece, where they were the most common meal of the ancient Greeks, to today, legumes are considered an irreplaceable component of the Mediterranean diet.

The consumption of legumes is encouraged due to their high content of plant proteins, which contribute to the reconstruction and repair of cells and provide sufficient energy. They are also rich in dietary fiber, which helps maintain a healthy digestive system and can reduce the risk of chronic diseases such as cardiovascular disease and diabetes. In addition to protein and fiber, legumes offer a wide range of vitamins and minerals, including iron, magnesium, and B vitamins.

The production of legumes in Greece is traditional and varied, with each region offering unique varieties adapted to the local climate and soil. From the productive plains of Thessaly to the volcanic soils of Santorini, Greek legumes reflect the country's rich geographical and agricultural diversity. With tradition and cultivation techniques being handed down from generation to generation, Greece holds a unique position on the map of legume producers. Considering their rich nutritional value, it is no wonder that legumes have been a key element of our diet for millennia. Integrating them into a balanced diet can help us maintain our health, strengthen our bodies, and simultaneously enjoy meals full of flavor and tradition.

Indicatively, let's look at some types of legumes:

Lentils: Rich in protein, dietary fibers, iron, and magnesium. They are an excellent source of iron for vegetarians and help regulate cholesterol levels. In Greece, the lentils from Egklouvi in Lefkada and the Feneos lentils in Corinthia are two well-known traditional varieties with PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) status.

Chickpeas: They are rich in protein, dietary fibers, and many B-complex vitamins. They are also a good source of magnesium and iron. In Greece, chickpeas from Sifnos and Serifos and chickpeas from the region of Plateos in Pella are very popular among consumers.

Beans: They have a high content of protein, dietary fibers, many minerals, and vitamins. Produced in various regions of Greece, but the Giant beans from the Prespa area and the beans from Kastoria are especially famous for their quality.

Broad beans (Fava beans): Contain rich protein, dietary fibers, vitamins, and minerals. In Greece, the broad beans from Skala Kallonis in Lesbos are very beloved for their quality and flavor.

Lupins: Rich in protein and dietary fibers, as well as in calcium and iron. Often consumed as a snack after boiling and salting. Their production is not as extensive in Greece, but there are areas in Macedonia that cultivate them, such as in Mani and Crete.

Black-eyed beans: These beans are a good source of protein, dietary fibers, and antioxidants. They are mainly produced in Epirus and have a unique black mark that gives them their name.

Peas: Provide protein, vitamins A and K, as well as minerals like iron and magnesium. In Greece, peas are cultivated in many areas, with the Thessaly region standing out for its production.

Peas (Green peas): A type of sweet-flavored pea rich in vitamins A and C, protein, and dietary fibers. They are widely cultivated throughout Greece.

Grass peas: Legumes of this category are rich in proteins and dietary fibers and are resistant to dry conditions. In Greece, they are more common in semi-mountainous and mountainous areas.

Fava: Fava is a type of split pea traditionally cultivated in volcanic soils, particularly in Santorini. Rich in proteins, dietary fibers, and low in fat, fava is an excellent source of iron and magnesium and contains a combination of B-complex vitamins. It is known for its high antioxidant properties and its ability to help regulate blood sugar levels. Santorini's fava has PDO status due to its unique taste and quality attributable to the island's special volcanic soil.

Each type of legume has its unique nutritional value and offers various health benefits. In Greece, the tradition of cultivating legumes is deeply rooted, and each region offers unique varieties with distinctive tastes and nutritional profiles.