1 st SYMPOSIUM OF GREEK GASTRONOMY Karanou (Chania / Crete) July 16-17, 2011 Founded and Organized by Mariana Kavroulaki in conjuction with the Historical, Folkore and Archaeological Society of Crete (ILAEK) CALL FOR PAPERS Possibilities for papers include: ~…
HAPPY ”SUGAR CLOUD” MOMENTS
Τhis post has been automatically published to the site as I am taking a short break from blogging. Thus I am not be able to visit your blogs or answer your comments. Thanks for your patience! See you…
CRETAN FOOD MARKETS
Ηeraklion Cretan cheese and yogurt are made with the milk of goat or/ and sheep. Cow milk is never used in their production. Jeladhia, a jelly made with the head and the feet of the pig used to…
GRAPE VINES
And young vines, ‘neath the shade Of shooting tendrils, tranquilly are growing. Ibycus The next few posts will be automatically published to the site as I am going to take a short break from blogging. In the…
THE YELLOW COLOR
The most distinctive dolmas in Greek islands are bright yellow zucchini blossoms filled with rice or bulgur and herbs. A filling of fresh goat myzithra (ricotta type cheese) and grated graviera (2:1) goes also very well with blossoms. Of…