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Limnos, a quiet force
Even though it is out of the way and somewhat low-key, in recent years Limnos has emerged as one of…
Culture
PDO products: The ethical and gastronomic compass of Greece
For the Greek cook – professional or amateur – PDO products are creative tools” In an age when food is…
Olivia Artemis Webb – Food Stylist
The beauty of the raw ingredient Take a stroll through Kallidromiou street on any given Saturday morning and you’ll see…
When the raw ingredient meets the gaze: Art photography of food
My jump-off point is always the chef’s structure and how he has decided to present his dish. There is an…
“Ritual foods”
Opinion piece by Angeliki Giannakidou, Founder and President of the Board of Directors of the Ethnological Museum of Thrace In…
Tsakonian eggplants with parsley dip
A comfortingly balanced and fresh Mediterranean dish. By Agapi Micheli Servings: 4 Ingredients: Ingredients for the parsley dip: Preparation: Peel…
Winter salad
By Giorgos Frantzeskakis, actor In winter, cooking tends to be a more subdued affair. Fewer colours, richer flavours, a greater…
Quinces: love’s golden apple
By Sofia Kazantzian, actor – screenwriter Quinces were ancient Greece’s golden apples.Their symbolism was manifold: love, fertility, passion, abundance, good…
Focaccia by Vasiliki Troufakou
A Mediterranean treat for everyone FOCACCIA INGREDIENTS 400 g flour300 ml water (adjust so that the dough has the desired…
Aimilia Ypsilanti – Actor
Mushrooms with halloumi cheese A truly exquisite recipe. Ancient Greeks considered mushrooms mysterious, products of the divine, that grew from…