Gastronomy in Greece – Evolution goes through tradition
The gastronomy of Greece is very rich.
In Greece, each geographical area hides its taste secrets. From the variety of raw materials to recipes and cooking methods. Each geographical region of Greece is a different “small homeland”, with its traditions and customs. After a period of devaluation today, modern Greek chefs bring back to the fore the culinary traditions
of each place, creating at the same time modernist and progressive interpretations of traditional recipes. The world and modern Greek gastronomy go through tradition and authenticity, but without going beyond modern techniques or international trends, offering new tasting experiences to anyone who tastes it. But let’s see the main geographical areas of Greece and the taste characteristics of each.Macedonia – Crossroads of Civilizations
Variety of products and raw materials since the landscape of Macedonia consists of sea, plains, mountains, lakes, etc. The rich and fertile land of Macedonia offers a variety of raw materials and gives us generous hunting, wines, cheeses, and meat. Macedonian cuisine combines local raw materials and traditions of peoples such as the Pontians, Vlachs, Sarakatsani, Asia Minor, etc. Typical of the Macedonian cuisine are the appetizers and the sharing, although the latter is characteristic of the Greeks in general. Today in the area there are many ouzo bars, taverns, and creative cuisine restaurants with local references.
Epirus – Mountain cuisine
The basically “mountain” cuisine of Epirus relies on livestock products due to the diversity of the soil. There are many basic dishes with meat or fish and seafood such as mutton kontosouvli, grilled lamb, spit lamb, kleftiko, or braised casserole. Sheep and goat soups and of course hunting like the hare or the wild boar would not be missing. Today the modern cuisine of Epirus combines traditional recipes and pure raw materials with modern techniques. For example, saganaki sheep, smoked trout smoked eel carpaccio, and much more.
Crete – The epitome of Mediterranean cuisine
Cretan cuisine is based mainly on olive oil, wild greens, herbs, vegetables, and legumes. In Crete, due to animal husbandry, many cheese products are produced from goat and goat and sheep milk, such as kefalograviera, mizithra, Anthony, xinomizithra, xinogalo, and many more.
Who has not heard of the snail bourbouristos, the goat with stamnagathi, the scurvy macaroni, the hariotiko burek, the antichrist or of, and the gamopilafo (it is cooked mainly at weddings)? Today in Crete, the visitor has the opportunity to enjoy traditional authentic recipes both in the coastal areas and inland.
Dodecanese – The cuisine of the Aegean
The diversity of the islands in combination with the strong sun and the sea, created a series of excellent products characterized by taste, quality, and uniqueness. The cuisine of the Aegean consists of dishes made with raw materials, which one can find only in this area. The cuisine of the Aegean also has its street food. The pies of Rhodes with vegetables, and the chickpea meatballs with rosemary (tomato jam), are wrapped in tortillas.
Source: https://provilgr.com/