What we eat in Greece

I think all tourists love Greek food. There are different dishes in every part of Greece, but they are all very fresh and delicious!

Salty like the Greek Seas, mellow like a Santorini sunset,warm like the morning Cycladicsun, fresh like the ice-cool rivers in Epirus, velvety like the clouds of the morning Attica sky, impressive like the gorges in Macedonia, crisp like the autumn weather in the Ionian Islands, invigorating like a spring breeze in Crete, the Greek cuisine creates a lingering impression like the sight of waves crushing on Samothrace island shores.

Most of the Greek culinary creation are made with time-honoured tasty recipes. good quality ingredients and orogonla preparation techniques. Greek cuisine has four secrets:

• good quality fresh ingredients
• corect use of flavourings and spices
• the famous Greek olive oil
• simplicity

Delicious cheese taste in savoury pies or cooked in casserole dishes, fried or baked in noumerous combination.Try the soft and creamy white cheeses such as anthotyro, galotyri ( from Epirus) , xinomyzihra ( Crete) or katiki form Domokos.

Traditional greek food. Taste fava, made with delicious yellow split peas on SantoriniIsland, savour yhe mouthwatering chickpea soup on Sifnos Island. Relishthe mellow taste of broad bean dishes on Crete or enjoy a black-eyed bean salad, very popular dish in the Peloponnese.

Fresh fish and meat becouse Greece is a paradisefor fish or meat lovers. The greek mainland and the mountainous areas on island is where you’ll find great tasting meat, mainly lamb, potk or goat. There is no end to great tasting culinary combinations you can try everywhere in the country.

Pasta is a versatile traditional greek food.Chylopites, fides, kofto makaronaki, kouskousaki, kritharaki, trachanas, chondros, flomaria – here is a limited list of traditional greek pasta  that goes by various names across the country and may be cooked as a main or side dish in numerous combinations.

Fish roe and ouzo, a greek delicacy best enjoyed with the country’s national spirit. Fish roe comes from the eggs of the striped grey mullet in Messolongi lagoon. Protected Designation of Origin, this strong tasting delicacy it as an apptizer on toasted bread or add it grated on your pasta.

Mastic and Crocus are two greek superfoods. Mastic trees are native tot the southern part of Chios island and their resin is an exclusive product of area. Taste mastiha ypovrichio, a sweet treat enjoyed especially in the summer as it is a spoonful of mastic that is placed in a glass of ice cold water. Crocus is produced in Kozani and are used as a spice that adds flavour and colour to a variety of dishes enhancing their nutritional value.

Wine, a deligthfull accompaniament to food in ancient Greeek Symosia. All you have to do is choose the right wine to enhance the flavour of your meal. And if you’re looking for a desert wine, try mavrodaphne, a popular sweet wine from Patras and Kefalonia, famous Vinsanto from Santorini Island or the sweet white wine varietal from Samos Island.

Honey has been the basic sweetener in ancient Greek dishes, it was added in their cooking and used in sweet preparations.