location: Greece

Its two main ingredients are rice and milk. With plenty variations rizogalo is actually served in many parts of the world. It is served as a dessert, as a snack and as part of a hearty breakfast. By adding to this base, milk boiled rice, citrus zest, Aegina pistachio, rose water, mastic or even Kozani’s saffron, we can create wonderful and delicious variations of this creamy pastry that has many lovers. But the main spice that comes with it is cinnamon. Either by adding cinnamon sticks when boiling the rice, or sprinkling with grated cinnamon on the surface of the … Read more

The olive tree is a native species to Greek Land, cultivated in the Aegean as early as 2.000 BC, and oil, is omnipresent since then in Greek life: nutrition, religion, mythology, medicine, literature, art. Hercules planted an olive tree at the Temple of Hera in ancient Olympia, after completing his twelve labours. Goddess Athena donated to the Athenians the first olive tree in the world and this why it became the sacred tree of Athens. The Olive wreath also known as kotinos was the prize for the winner at the ancient Olympic Games. It was a branch of the wild … Read more

Mustalevria, a grape jelly, is a healthy, fragrant and traditional seasonal sweet. It is associated with the coming of autumn and its main ingredients are must and flour, as the word itself indicates. Mustard is the grape juice produced before the fermentation process. Mustalevira appears after the end of the summer holidays, when must is produced. One can find it clay or plastic cups in dairy stores, bakeries and pastry shops, and the secret to its success is the good proportion of must and flour. It has a crystal surface, its texture is creamy, and it has a cool taste. … Read more

The word meze is associated with social gatherings, friends and small plates on the table full of delicacies, miniatures of meals, either in sunny balconies or in cosy tavern in the wintertime. Wine, tsipouro, raki or ouzo are the drinks required as complement for enjoying numerous meze dishes. The word comes from the Persian maze, which means “taste” just like the Turkish meze. The appetizer has a special place in the history and culture of our country. From ancient times, Greeks and Romans used to feast on small dishes with fresh fruits, wine, cheese, olives and vegetables accompanied by wine. … Read more

The ideal breakfast usually includes fruit jam. We spread it on bread or toast with butter or without, and we enjoy unique flavors and colors on our plate, satiating more than one sensation. The first jams are said to have been originally made in ancient Greece in an effort to preserve the quinces with honey. This resulted in the “melimelon”, which in turn was processed by the Romans to discover the pectin that came from boiling the fruit. Since then, this sweet has survived and spread worldwide. The basic ingredient, along with the fruit or fruit combination we choose, is … Read more

The lukum may be considered to be a Turkish-origin sweet (aka Turkish delight), however, there are regions in Greece that are famous for its production. Syros , Komotini and Serres are some of the areas known for producing these cubic sweet bites that create this wonderful chewy sensation on the palate. In Syros the Turkish delight arrived from Constantinople in the early 19th century by refugees from Chios Island, who added the famous mastic to the confectionery. It is said that what gives the Syrian lukum its unique flavor is the brackish water of the island along with the years … Read more

They are one of the most delectable desserts. Loukoumades are delicious dough balls fried in hot oil, crunchy on the outside and fluffy from the inside, are ideal for any time of day. They are served sweet or salty and can sweeten our mood. They are usually preferred with honey and cinnamon, but there is no limit to garnish options: praline, fruit, and syrup of every taste, jam, and colorful truffle on top, nuts or even salty or sweet cheese. Loukoumades are of simple inspiration and with all those choices in their garnishing, they can easily become one’s favorite sweet. … Read more

Lagana is unleavened bread, which means bread made without yeast. Shape-wise it is flat, with a crunchy crust and a little crumb. Its characteristic aroma comes mainly from sesame and anise. Its name derives from the ancient Greek “laganon”, a flaky pastry made of flour and water. The history of lagana dates back to ancient times and continues to this day. Aristophanes in “Ecclesiazusae” mentions the word “Laganas”. In his texts, Horatio mentions that lagana is “The dessert of the poor”. According to tradition bread without yeast was used by the Israelites during the night of the Exodus from Egypt … Read more

If you’ve ever dipped your yoghurt spoon in the creamy delight known as real Greek yoghurt, the taste sensations are tantalizing. Protein-rich and an excellent source of calcium, Greek yoghurt is both delicious and nutritious offering many health benefits. This amazing superfood not only has a taste of its own but a classic history to match. The cuisine of ancient Greece included oxygala, a dairy product and form of yoghurt in 5th Century Greece enjoyed with honey. There are even ancient references, as far as India, describing yoghurt as ‘food of the gods.’  Word travels, then and now. Today, Greek yoghurt … Read more

Wake up to The Greek Breakfast and enjoy a delicious, nutritious array of certified local products and specialties. Real Greek yoghurt, pure honey, the freshest fruits, free-range eggs and traditional marmalades are just some of the Greek superfoods to boost your energy for the get up and go to start your day. The Greek Breakfast is a chance to experience the tasty dishes of a locale and explore regional gastronomy. You’ll discover local specialties, products and recipes; some so treasured they’ve barely left the family kitchen. The Greek Breakfast introduces you to the history and culture of the regions of … Read more