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Milk Pie

Recipe of the Week: Milk Pie

Recipe of the Week: Milk Pie

Milk Pie 2014-03-18T11:30:04+00:00

Women’s cooperatives with their preserve sweets and their liqueur are making sure that the traditional practices are established while every visitor must make a mandatory stop have to taste the most popular sweet the thick soap-like Halvas from Farsala. This week we bring you the milk pie recipe, as it is made by the locals.

Cabbage Dolmades

Recipe of the Week: Cabbage Dolmades

Recipe of the Week: Cabbage Dolmades

Cabbage Dolmades 2014-03-12T11:24:18+00:00

The wine and the tsipouro, a necessary aperitif of the local foods, have great effects over the last years even outside the borders of the country. This week we bring you the cabbage dolmades recipe, as it is made by the locals. Prep Time: 35 minutes Cook Time: 2 hours Total Time: 2 hours 35

Beetroot Salad

Recipe of the Week: Beetroot Salad with Katiki Cheese from Domokos

Recipe of the Week: Beetroot Salad with Katiki Cheese from Domokos

Beetroot Salad 2014-02-27T10:57:52+00:00

At the taverns of the region, one can enjoy the local cuisine. Namely, the pies with the uncountable thin layers of pastry which women uniquely spread, to milkcheese and tsalafouti and the tasteful food cooked in casserole from clay over the fire. This week we bring you the beetroot salad with katiki cheese from Domokos,

grilled-trout

Recipe of the week: Grilled Trout

Recipe of the week: Grilled Trout

grilled-trout 2014-02-18T10:49:05+00:00

The gastronomy of the region is part of its tradition. The locals’ way of life, work and their habits are all reflected on their trademark. This week we bring you the grilled trout recipe, as it is made by the locals. Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 4

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