History of Greek Food

Zacharonero, was a refreshment popular in Northern Greece, made by mixing 2 tbs sugar (zachari), 1 glass of water (nero) and 1 tbs vinegar. Adding more vinegar (about 3tbs) zacharonero becomes xidonero (xidi = vinegar + nero= water)
Vinegar in drinking water is effective in killing harmful bacteria and in eliminating the fever, thus xidonero had [...]

To this very day there is a habit among islanders of chewing the seeds of melons and watermelons, after the fruits’ flesh have been consumed. Until late sixties, pepitada, a Jewish Sephardic milky – looking beverage made with melon’s seeds was also familiar to Greeks Christians of Rhodes, Chania (Crete) and Thessaloniki. It is worthy of [...]