Use of PDO products in more modern cuisines and in general for the advancement of gastronomy in Greece

Topic – Dimitris Katrivesis, chef.

“In gastronomy, there is a common code, which is none other than flavour itself, the quality of raw materials, and respect for tradition and the culture represented by the ingredients and recipes. Greece contributes to this code through Protected Designation of Origin (PDO) products – such as feta, Kalamata olive oil and Chios mastic oil – which reflect the authenticity of our land and the unique characteristics of each region. These products serve as gastronomic ambassadors, putting our cuisine on the global map, and at the same time they preserve local flavours and elements of our heritage. The turn toward international cuisines does not exclude the use of Greek raw materials; rather, it creates an opportunity for a gastronomic ‘marriage’. Greek products, such as tahini, honey, or katiki cheese, are easily incorporated into fusion recipes or even Nikkei cuisines, highlighting the global dimension of our ingredients. Greeks love new flavours, but they also return to traditional ingredients, discovering that modern cuisine can be both international and deeply Greek. Abroad, the management of local ingredients is strictly oriented toward quality and respect for seasonality. In Greece, however, raw ingredients are more readily available, fresher, and more intensely flavoured, thanks to the climate and cultivation methods. Our gastronomic tradition is deeply linked to the locality and freshness of our products. I often see sincere relationships between producers and chefs in Greece, which enriches the cuisine and gastronomic identity of the region. For Greek products to become even more popular abroad, we need to educate people about their unique qualities and authenticity. Global promotion with an emphasis on flavour and the stories behind the products can generate more interest. My favourite PDO products are feta, due to its versatility in many recipes, and Kalamata olive oil, which adds deep flavour to every dish. Every product like this brings with it the character of the Greek land and is easy to incorporate with modern techniques. Greece holds a special place in international gastronomy, not only because of its traditional recipes and flavours, but mainly due to its rich variety of products and the innovation of modern chefs. Beyond Athens and the Cyclades, regions like Crete, Epirus, and Macedonia offer excellent flavours and products. Modern Greek chefs successfully showcase classic cuisine as well as the new Greek gastronomic wave, which is based on local ingredients and combines respect for tradition with creativity.”

The views expressed in this article are the author’s personal opinions and do not reflect the views or opinions of the Ministry of Rural Development and Food.