Reassuring and comforting, traditional local cooking, the cooking of our childhood, takes us back to the age of innocence, meals taken around the family table with grandparents and relatives. There the taste of the family core was connected with the communal local taste and, even beyond, with the collective national taste.
From the rosemary-scented snails of Crete, the ladenia of Kimolos, the chickpeas of Sifnos, the tomato fritters and fava of Santorini, the pastitsada and sofrito of Corfu, the meat pies of Kefallonia, the stuffed vegetables of Macedonia, the matsata of Folegandros, the spetsofai of Pelion, the cheesepies of Epirus, to the most important local dishes, as well as the more universal ones like youvetsi, stifado, pastitsio, moussaka, stuffed tomatoes, vegetables stewed in oil are what connect Greeks with their past and their collective gastronomic conscience. Tastes that bring with them a feeling of security, continuity and unity in a world that has lost its collective and communal references.
The particular geographic configuration of Greece, characterized by the longest coastline in Europe, high snow-capped mountains that reach the sea, small rivers and narrow valleys, and hundreds of islands, resulted in the creation of many micro-environments that favoured the cultivation of specific crops that in turn defined the cooking and tastes of their localities.