Rakomelo and raki
Greece’s Spirited Duo When in Greece, especially on Crete, you’re bound to encounter two beloved drinks: Raki and its sweeter, spicier cousin, Rakomelo. These aren’t just beverages—they’re part of the island lifestyle! Starting with Raki, also known as Tsikoudia. This potent, clear spirit is distilled from grape pomace—the leftover skins, seeds, and stems after winemaking. […]
Harvesting Innovation
The Rise of Vertical and Hydroponic Farming in Greece In Greece, a quiet revolution was brewing beneath the urban sprawl. Traditionally known for its sprawling olive groves and open fields, the country faced challenges from urbanization and dwindling fertile land. Innovative thinkers started to envision a new agricultural future—one that utilized vertical and hydroponic farming […]
From Sea to Soul
The Culinary Essence of Milos Cycladic cuisine, particularly on the island of Milos, embodies a rich tapestry of flavors, history, and local ingredients shaped by the Aegean Sea. Renowned for its simplicity and freshness, the culinary traditions of Milos highlight the use of locally sourced produce, seafood, and traditional cooking methods. A staple of Milos […]
Lesvos Olive Oil
Kolovi & Adramytiani: The Island’s Liquid Gold Lesvos is one of Greece’s most important olive oil-producing islands, thanks to its unique climate, rich soil, and centuries-old olive-growing traditions. Two native olive varieties define the island’s oils: Kolovi (also known as Valanolia), which is indigenous to the mountainous terrain of Lesvos, and Adramytiani, a variety brought […]
Greece’s Historic Winery
Achaia Clauss: From Traditional Techniques to Modern Wine Tourism The story of Achaia Clauss, one of Greece’s most historic wineries, begins in 1861 when it was founded in Patras. Since then, it has become a symbol of Greek winemaking tradition, blending centuries-old techniques with a passion for excellence. The winery’s rich history is preserved and […]
Brewing Identity
Craft Beer Culture Rises in Western Greece In Western Greece, innovation is bubbling up in the world of food and drink—and this time, it’s in the form of craft beer. A new generation of microbreweries is reviving ancient methods while experimenting with local ingredients, creating bold and distinctive brews that reflect the character of the […]
Greek Vermouths
A Rising Star in the International Beverage Scene Greek vermouths are making their mark on the international stage, showcasing the rich heritage and unique flavors of Greece. Among the noteworthy brands is Roots Divino, a non-alcoholic vermouth crafted from local herbs. It’s gaining recognition in markets across Europe and the United States, appealing to a […]
Cretan Feast
An Analytical Look at the Symbolism and Social Role of Wedding Dishes in Crete Weddings in Crete are more than a celebration of love—they are a culinary and cultural ceremony steeped in tradition. At the heart of this ritual is gamopilafo, a rich rice dish cooked in meat broth, typically goat or lamb, often finished […]
Chalkidiki Olives
The Green Gold of Northern Greece Chalkidiki, a sun-drenched peninsula in Northern Greece, is famed for its lush landscapes, beautiful beaches, and most notably, its olives. Known as “the green gold,” Chalkidiki olives are prized for their large size, crisp texture, and vibrant flavor, making them a staple in kitchens across Greece and beyond. What […]
Lountza of Paros
A Cycladic Delicacy Lountza (louza) of Paros is a traditional cured pork specialty deeply rooted in the island’s culinary heritage. Like the more famous Mykonian lountza, this delicacy dates back centuries as a way to preserve meat before refrigeration. Made from pork loin or fillet, lountza is first cured with coarse sea salt to remove […]