History of Greek Food

…. your own stakovoutyro, the famous sun-kissed butter from Chania (Crete).
It is not difficult if you have access to fresh milk from a goat. A mixture of fresh goat and sheep milk is also fine.
Then you have to skim the fat cream layer that forms on top of the milk and refrigerate it.
Once a sufficient [...]

When you buy the red juicy strawberries that flood the market do not forget  those who pick them.

Because, the fruit that can yield more revenue than any other agricultural product  is one of the  lowest paid and most labor- intestive crops. To harvest the fragile strawberries, the laborers bent at the waist for many hours and pick them with great care. Then they arrange them  neatly in baskets. [...]

” Their heart is like an artichoke” Greeks say, describing those who are in love with love and keep a leaf for everyone in sight, like an “I love you…. and you…. and you”.   Here,  the phrase retains the meaning of the original French expression  ”avoir un coeur d´artichaut”: to  easily fall in love.

But they also say “Their heart is like an artichoke”  referring to those  who are prickly [...]

Nikolaos Xydias Typaldos (1826-1909)
 

Greek  Easter means lamb  but  the least physically attractive part of the animal, the head,  is what is treated as unparalleled delicacy.
The tradition of serving lamb head  at feasts and special occasions is still a popular custom, particularly among islanders, though it often inspires disgust to several of the foreign guests.

Popular items derive from it: jaws, tongue, cheeks, brain, eyeballs… 

The  eyeballs once were offered to guests as an act of hospitality, and [...]

 
Angel hair soup: with angel hair pasta, chopped potatoes, tomatoes, carrots, onions,  lentils,  bay leaf,  without olive oil. It is eaten during Good Friday.
Bacaliaros, salt cod: once an inexpensive food but now it is a luxury. It is prepared in many ways and is the emblematic food of the Feast of Annunciation and Palm Sunday.

Cheese soft, fresh: often baked in savory or sweet [...]