Reassuring and comforting, the local traditional cuisines, the kitchens of our childhood, take us back to the time of innocence, around the family table with grandparents and relatives. When the taste of the family core was associated with the community local taste and, even more, with the collective national taste.

And where the budding snails in Crete, the oil in Wax, the revitada in Sifnos, The tomato meatballs and split peas at SantoriniThe pastitsada and sofrito in CorfuThe meat pie in Kefalonia, the cigarette butts in Μακεδονία, The bunch at Folegandros, the spentzofai on PelionThe casket in Continent, as the most important local references, but also the juvette, the stew, the pasticcio, The moussaka, The stuffed, The oily as the national references, connect the Greeks with the past and the collective gastronomic body. Flavors that give a sense of security, continuity and unity to a world that has lost its collective and social myth.

The special geographical composition of Greece, 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 of specific products. , which in turn defined the cuisines and flavors respectively.

In this chapter we will get to know staple foods, traditional cuisines and emblematic delicacies of each examined area.