Ελληνικά
Deutsch
Français
Svenska
Türkçe
한국어
Suomi
Gastronomy and Tradition: The soul of Greek identity and tourism
Antheia Kotsi, Consultant for Gastronomy and Wine Promotion The gastronomic and wine-making tradition in Greece has both shaped and been…
Tag: Cuisine
Lentils with bulbs – volvophakí
Soultana-Maria Valamoti A time-honoured legume, the lentil has been a component of human diets in Greece since the 7th millennium…
Chickpeas
Soultana-Maria Valamoti The earliest chickpeas used as food by prehistoric humans have been found in northwestern Syria and date back…
Bread rolls with flaxseed
Soultana-Maria Valamoti Cereals – wheat and barley – have been and continue to be staple components of the diet of…
Grass pea fava
Soultana-Maria Valamoti The genus Lathyrus, known as grass pea, is represented in Greece by many different species. Some of these…
Lathouri salad – the kamplies or papoules of Crete
Soultana-Maria Valamoti Legumes, a primary source of protein for prehistoric societies in Greece, as well as for those of historical…
Barley porridge: the renowned ptisani of ancient Greek doctors
Soultana-Maria Valamoti In Greece, barley was a key crop cultivated by the first farming communities as early as the 7th…
Broad beans (Vicia faba)
Soultana-Maria Valamoti Broad beans belong to the group of legumes first domesticated in the Near East, and their cultivation later…
Phakoptisani, the ‘lentils and rice’ of the ancient Greeks
Soultana-Maria Valamoti According to ancient Greek myths about the transition from foraging to farming, the first cereal cultivated by humans…
Peas
Soultana-Maria Valamoti Peas are one of the legumes that were cultivated in Greece as early as the 7th millennium BC….