Greece with its special geographical composition, with the largest coastline in Europe, the high and snowy mountains that reach the sea, the small rivers and the narrow plains, the hundreds of islands, resulted in the creation of many micro-environments that favored the production specific products, which in turn defined the cuisines and flavors respectively. This is how the local cuisines were formed. Some dishes or sections of dishes, such as juvette, stew, pastitsio, moussaka, stuffed, oily, are now found in all parts of the country, being national delicacies and ambassadors of Greek cuisine.
Our project to get to know Greece through the eyes of gastronomy and to highlight the Greeks who create in this field was very ambitious. He wanted time, effort, knowledge, an open heart, love for the place, dedication and a lot of work.
Oh, yeah sponsors and supporters they appreciated our work, embraced our idea and embraced our effort.
We are very proud to travel with them.
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