Taste of... Greece E-Book

Juri Signorini

• Herausgeber: Kitabu
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2021

Beschreibung

The idea behind ​​this book is to provide travel enthusiasts like me, a tool that allows them to live fully the travel experience. I think in fact that a trip should involve all the 5 senses, and what better place than behind a table in a little, hidden restaurant or facing a market counter, to use them all at the same time!

Too often it happens to visit near or far places, without knowing exactly what are the local specialties, or even convince oneself that a country does not have a typical cuisine... The purpose of this guide is to complement and enhance your travel, with a gastronomic experience. It is designed for an easy and immediate reference, before and during the journey. It aims to give you tips, support, and encourage you to choose and try new dishes, but will also help you to decipher often incomprehensible menus. My book, the result of years of culinary-wandering, aims to stimulate your curiosity, seeking to give you an intuitive idea about local food, unknown ingredients (sometimes peculiar), preparations, or dishes that seem to some bizarre or weird because unusual.

Being the result of direct experience and hours of talking with professional and local chefs, the goal is not to be complete but to be a useful tool. I'm fully aware that, having to generalize the kitchen by country and considering the contamination that can emerge from regions, neighboring countries, and cultures, some items may be incomplete, partly incorrect, or even missing.

Leseprobe

ISBN 978-88-6744-386-4

Series: TASTES

©2021 KITABU S.r.l.s.

Via Cesare Cesariano 7 - 20154 Milano

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We wish you a good reading.

THE AUTHOR

Born the same day as Catherine of Aragon, Ludwig van Beethoven, and Jane Austen, by Italian father and Soviet mother, he lived his youth in Riccione, a small town on the Adriatic coast. Juri defines himself as a crossroad of cultures, in fact, he never identified with a nationality, considering himself a pure world citizen.

He traveled from the early years of his life living periods of time abroad, experiences that have further increased his openness towards the new and the different, and the ability to think outside the box.

He graduated Expert in Tourism and continued his studies with a Masters's Degree in Economics and Management. During and after his studies, he had a multitude of different jobs, mostly oriented towards tourism (his true passion, together with art and opera). Since 2007 he lives in Milano, working in the finance department of an Italian multinational company.

His passion for culture led him to found Kitabu, a publishing house specializing in the publication of books in electronic format, he wrote and translated books in various languages.

Despite the many commitments, however, he has never stopped traveling extensively the world, trying in every place to identify himself with the local population.

INTRODUCTION

The idea behind ​​this book is to provide travel enthusiasts like me, a tool that allows them to live fully the travel experience. I think in fact that a trip should involve all the 5 senses, and what better place than behind a table in a little, hidden restaurant or facing a market counter, to use them all at the same time!

Too often it happens to visit near or far places, without knowing exactly what are the local specialties, or even convince oneself that a country does not have a typical cuisine... The purpose of this guide is to complement and enhance your travel, with a gastronomic experience. It is designed for an easy and immediate reference, before and during the journey. It aims to give you tips, support, and encourage you to choose and try new dishes, but will also help you to decipher often incomprehensible menus. My book, the result of years of culinary-wandering, aims to stimulate your curiosity, seeking to give you an intuitive idea about local food, unknown ingredients (sometimes peculiar), preparations, or dishes that seem to some bizarre or weird because unusual.

Being the result of direct experience and hours of talking with professional and local chefs, the goal is not to be complete but to be a useful tool. I'm fully aware that, having to generalize the kitchen by country and considering the contamination that can emerge from regions, neighboring countries, and cultures, some items may be incomplete, partly incorrect, or even missing.

Finally, I invite my readers to email me suggestions, inaccuracies, or errors to [email protected]. I'm always happy to receive mail, therefore feel free to contact me just to send a greeting or to share your own experience and pictures.

Now, I just have to wish you a good trip and ... bon appetit.

Ciao!

Juri

TABLE OF CONTENTS

THE AUTHOR

INTRODUCTION

TASTE OF GREECE

BREAD AND BACKED PRODUCTS

SNACK AND STREETFOOD

SOUPS

PASTA

VEGETABLES, SALADS AND VEGETABLE DISHES

VEGETABLE STEWS

FISH, MUSSELS AND SEEFOOD DISHES

MEAT PRODUCTS AND MEAT DISHES

MEAT STEWS

CHEESE, DAIRY PRODUCTS AND CHEESE DISHES

EGG DISHES

OTHER DISHES

DRESSINGS, SAUCES, DIPS, SPREADS AND RELISHES

SPICES

HONEY

COOKIES, SWEETS AND DESSERTS

FRUIT

SOFT DRINKS

WINES

TASTE OF GREECE

CAPITAL: Athen

LANGUAGE: Greek

POPULATION: 10,72 mln

TIME ZONE: GMT +1 (+2)

CURRENCY: Euro (EUR)

NATIONAL DISH:Gyros, Moussaka, Souvlaki

BREAD AND BACKED PRODUCTS

Apáki

Flat, oval-shaped bread made with wheat flour, typically pressed with fingers to create small indentations. 

Bakaliaros

Rusks made with either wholemeal barley flour or a combination of barley, wheat, and oat flour.

Daktyla

A bread made with a combination of cornmeal, plain flour, and whole wheat flour, resulting in a light yellow color of the bread's center. It is traditionally sprinkled with sesame and nigella seeds.

Elenia

A bread stuffed with pieces of pitted olives.

Eliopsomo

A bread made with flour, water, yeast, salt, black olives, and flavorings such as honey and rosemary. The bread can be used for the preparation of sandwiches, paired with feta cheese and olive oil, or it can be used for dipping it into a combination of olive oil, oregano, salt, and pepper.

Eptazimo, Seven-dough bread

A rusk made of flour, ouzo, anise, and sesame seeds. It is kneaded seven times without using water-soaked chickpeas as rising agents. It is often dunked into water, ouzo, or soups to soften.

Fetoydia

Bread cut into slices which are first soaked in milk, and then dipped in lightly beaten eggs before they are fried in olive oil until nicely colored on both sides. Usually enjoyed drizzled with honey and sprinkled with powdered sugar or cinnamon on top.

Karydopsomo

A yeasted bread characterized by its slightly dark color, which is achieved with the addition of ground or chopped walnuts. It is best paired with cheese and red wine.

Kleftiko, Klephtiko

A yeasted bread, characterized by its slightly dark color, achieved with the addition of ground or chopped walnuts. It is best paired with cheese and red wine.

Kokkinisto

A type of bread, named after a wheat variety called mavragani. With a crunchy crust and a soft, spongy yellowish crumb.