According to an Ancient Greek myth, the gods and goddesses had their sandals made on the beautiful island of Crete by a gifted sandal maker who enriched each pair with magical powers. Famous for having made the flying sandals for Hermes, the sandal maker also embellished them with his personal signature… a “golden wing” buckle.
|Photo By Trikalinos|
|Photo By mylittlegreekfoodbook|
On the islands and coastal regions of Greece, salted preserves, in other words fish preserved in salt, are an essential part of the local culinary landscape.In the past, when refrigerators had not been invented yet, each family salted fish mostly during the summer to be consumed during the winter months, when fishing was difficult.
Accompanied by a glass of tsipouro, salted preserves are a simple, but original delight to our taste buds.
The dehydrated eggs of the female grey mullet constitute the raw material for the production of “Trikalinos” fish roe. It is slightly salted, molded into pencil-sized sticks and surrounded with natural bees wax for the natural preservation of the product without chemical preservatives and additives. Fish roe was an important element of the diet of Ancient Greeks and has been considered a delicacy since the Pharaoh era in Egypt. “Trikalinos” fish roe stands out for its amber colour, soft texture, its fine, complex flavour which reminds us of the sea, and its long aftertaste. At the same time, it is a rich source of omega-3 and omega-6 fatty acids, which strengthen the body’s natural defence and health. To enjoy the fish roe, cut it in thin slices, remove the wax and serve on warm toasted bread with soft goat’s cheese, a few drops of lemon and some dill. Combine it with a Greek distillate! (text source: Yolenis official website)
|Photo By Yiannis Loucacos|
|Photo By Wall Street Journal|
The Mavrodaphne wine tastes just like the Portuguese port. The hot Greek summer sun loads the grapes with sugars thus producing a really sweet wine. It is produced in the Achaea region, Northern Peloponnese.
Other food pairings of this wine are platters with fruits, mature yellow cheeses, puddings and fruit tarts.
|Photo By tsipouro.info|
|Photo By thecookbook|
Tsipouro is produced in many areas in Greece with different names such as tsikoudia or raki in Crete. In certain regions aromatic seeds of anise are added in the still for flavored taste, completely different to the pure and plain one. If you haven’t tried tsipouro before, try both of them to see which one you prefer most.
It is said that tsipouro made its appearance in the 14th centrury and was produced by the monks in Mount Athos. Since then, apart from its main use as a spirit, it has been used as a remedy or medicine. Keep some portion of tsipouro on the tooth that aches to numb the area and take the pain away temporarily. Rub the area on your body where you feel muscle pain to take the pain away. Or drink hot tsipouro with honey (also known as rakomelo) to relieve your sore throat.