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 chicken soup recipe, as it is made by the locals. Prep Time: 15 minutes Cook Time: 2 hours Total Time: 2 hours 15
The gastronomy of the region is part of its tradition. The locals’ way of life, work and their habits are all reflected on their trade mark. This week we bring you the grilled leek pie recipe, as it is traditionally made by the locals. Cook Time: 1 hour Total Time: 2 hours 30 minutes Yield:
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 Zigouri Lamb in Clay Casserole recipe, as
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 lentil soup recipe, as it is made by the locals.
The wine and the tsipouro, a necessary aperitif of the local foods, have great effect over the last years even outside the borders of the country. This week we bring you the Spetzofai recipe, as it is made by the locals. Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Yield: 4-5
The gastronomy of the region is part of its tradition. The locals’ way of life, work and their habits are all reflected on their trade mark. This week we bring you the bobota pie recipe, as it is made by the locals. Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5
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