In our new sweet Christmas article, a festive roll cake, filled with chestnut cream and covered with olive oil ganache, will accompany us on our journey through the history of the Christmas roll cake, the English yule log and the French bûche de Noël.
In our new sweet article we will find traditional sweets from various parts of Greece, but also modern creations that contain olive oil, we will make our own extremely delicious chocolate mousse with the award-winning Greek extra virgin olive oil OLEOSOPHIA and whiskey and we will learn a lot of information about olive oil from olive oil sommelier Marianna Devetzoglou.
In the third part of our tribute to Laconian Mani we are mainly in Gythio. There, we visit the Cultural Center of the Municipality of East Mani, where we see the permanent exhibition about the stone and traditional products, and a periodic exhibition of contemporary art, we try the local gastronomy and we get to know a Greek company with traditional pastelia. Finally, for an impressive closing of the first part of our trip to Laconian Mani, we visit the caves of Diros.
In our new travel article we go on a two-day trip to Aegina, hike and visit the Capralos Museum and Agios Nektarios, try pistachio products and enjoy the local cuisine, take a dip in the island’s sea, find shops with traditional products and chat with the people of the island.
In our new travel article we will have a historic walk in the city and a few words about its history, accommodation at hotel Ippoliti of Neoklasiki Group, a visit to the shop-exhibition “Armiriki”, sweets from the store “Glykos pirasmos”, dinner at 3SIXTY Grill Dining Wine Bar, a discussion with the co-owner of Neoklasiki Group Mr. Periklis Belitsos and chef Alexandra Takoridi of 3SIXTY restaurant, an evening walk in the city, breakfast at hotel Ippoliti, a tourism lesson from Mrs. Katerina Psichoyou, a visit to “Mesali” bakery, an interview with the owner of the Worry Beads Museum Eleni Evangelinou and a dip in the sea of Tolo.
In our new travel article we will go on a mental trip to Corfu island through a book by Savalas Publishers, with stories, traditions, music, traditional clothing and authentic local savory and sweet recipes. In the end, we will make Corfiot pastafrolles, biscuits filled with plum jam to close our sweet journey.
In our new swirly article we will make traditional Greek roxakia (cocoa and cinnamon syrupy cookies) with extra virgin olive oil, and look for sweets prepared with the swirl technique, with amazing decorations and flavour combinations!
In our new sweet and savory article we take a mental, gastronomic trip to Cyprus, study its gastronomic tradition and learn how to make fasting ladies’ fingers (daktyla) by Mr. George the Cypriot.
The second part of our sweet trip to Ioannina has even more sweet personal stories, an art hike through our own photos, visits to one more museum and monastery, secrets for brewing herbs in the right way, handmade creations, authentic Italian cuisine and much more!
In our new Ioannina article we learn about traditional silversmithing and cutlery crafting, try the city’s gastronomy and listen to many personal, sweet stories.
Our new article from Epirus is 3 in 1: we discuss with Ms. Pagratiou the promotion of Zagori’s cultural heritage, learn about the art of the mosaic and the relationship of philosophy to Christianity, and try the gastronomy of Ano Pedina by its local businesspeople.
A rich travel article with new friends, knowledge, flavors, aromas, looms and sheep, local sweets and traditional food, hagiography and art, nature and culture in Elafotopos village, Zagori and not only!
In our New Year’s Day article, Varvara, a third generation Smyrnian, makes a Greek vasilopita with the traditional recipe of her grandmother and narrates us her experiences of Smyrnian housewives.
Our new sweet Christmas article is dedicated to traditional Greek melomakarona, their local variations and some contemporary ideas, along with our recipe for melomakarona with extra virgin olive oil and pure pine-heather honey.
In Greece, our sweet tradition is very rich and delicious… Spoon sweet, pasteli, and mandola… we are launching our new section, dedicated to local sweets and recipes, local producers, companies and cooperatives, as well as fresh ideas.