There is an aspect to the food culture of Greece, perhaps less known¬, which is based not so much on its sea and island treasures. Instead, it is elaborated from mainland ingredients and culinary traditions of the country, coupled with influences from the Greek Diaspora that lived and prospered… during the 18th and 19th centuries in Alexandria, Asia Minor, Constantinople and the Balkans.
As much as this Cuisine differs from the island food in ingredients and tastes, it shares however its traditions of hospitality and sharing. I guess they both find their common denominator in our ancient symposiums. Continued