Empros Newspaper, 2010. - 128 p.To mama’s stuffed eggplants, to keftes (meatballs) with cumin, to the coarsegrained trachanas (wheat porridge), to fresh touloumotyri cheese strained in a goatskin bag, to phoinikia biscuits with drenched in katastalachti (syrup), to must-flavored vrasmatoloukoumia cookies, and… to baklavas.
To the cherry liqueur that transforms chopped ice into burgundy granita. To papalina (sardines) briefly cured in coarse sea salt, which supplant sushi, and to the traditional ouzo, served in a chilled shot glass at the trendiest eateries. Here’s to this entire gourmet journey through a land filled with history and culture, with rare and timeless architectural monuments, renowned sites of Christian worship, and unique natural monuments such as the world famous Petrified Forest in the southwestern part of the island.
