Greek Cooking

Greek cookery with its local varieties is basically the same as that described in ancient times by Homer and Hesiod and later in the Hellenistic period by Athenaeus. The sun`s warm rays still caress the olives, vines and fruit. The delicate soil of Greece and the mild climate give an especially subtle taste and fragrance to the vegetables, fruit, pulses, cereals and herbs. The Greek seas supply delicious fish and a large variety of other seafoods. The meat and fowl, due to the traditional way of feeding, have kept their original taste. In quality, the Greek oil is superior to that of the other Mediterranean countries and Greek wines have a delicate taste and a subtle aroma. To all of the above you should add the warm Greek hospitality, and the joy of life, derived from the bright Greek landscape, and through the paths of tasty delicacies allow yourself to be led to the height of pleasure. [Απόσπασμα από κείμενο παρουσίασης εκδότη ή έκδοσης]