herbs, which are picked up by most Greeks in the mountains or in the countryside,
are renowned for their taste, flavour and good properties. While eating one
of the famous Greek dishes, you will be ravished by the flavour of origan,
thyme, mint or rosemary. And don’t forget to taste the Greek cheese,
too, especially the “feta”. Since in Greece lambs and goats gaze
freely and pastures are particularly rich in herbs, the meat of these animals
has a unique taste, which is impossible to find in any other part of the world.
Furthermore, the Mediterranean fish is much more tasty than the Ocean fish.
In the Aegean and in the Ionian Seas the water is crystalline clear and full
THE GREEK PHILOSOPHY OF FOOD
The time of the day when the Greeks meet around a table to taste a meal including
different little dishes accompanied by Ouzo is devoutly lived by all the inhabitants
of this country. In the Greeks’ mind, sharing the meal time with a friend,
whether at home or in a restaurant or in a pub, is an important social matter.
In ancient times the Greek word Symposio meant drinking in company.
Try to drink a glass of wine or ouzo, with a grilled polyp or any other Greek
dish, sitting in the shadow of a tree, in a little inn on the sea, in one
of the Aegean islands. Then, when you are back home, try to repeat this experience,
preparing the same dish and serving the same drink. No matter where you will
decide to taste them, you will soon find out that in any other place they
have not the same taste. And don’t try again, there is nothing wrong
in the sensitiveness of your palate or in your cooking skills. The experience
of Greek cooking, that is the combination of what you eat and where you eat
cannot be repeated, exported or duplicated. It is something you can find,
try and taste only in Greece, as well as the blue colour of the Aegean Sea.
- FAST FOOD