5 Questions about the gastronomy of Chania (Crete)
Snails in saor: fried snails with rosemary, garlic, vinegar or wine. In Crete we call them boubouristi which means ‘with their head looking down’.
Pasteli: the roots of its history are lost in the ancient years.
The sweet-smelling Cretan countryside in a cup.
New Year's pumpkin soup
Ash baked beetroot
The Bread Oblations of St. Antonios
Eat lentils as the Cretans do . (With onions. garlic, tomato paste, fresh tomato, orange peel, laurel leaf, cinnamon stick, olive oil)
Easter cheese pies
The sweet-smelling Cretan countryside in a cup. Dried apples, dried peaches, lemon verbena, mountain tea (sideritis), pennyroyal.
The most aromatic soup. Mulligataway soup in a teacup. It was accompanied by rice-curry pudding. (Soup: chicken, carrot, onion, celery, mace, herbs, parsley, bay leaf, curry, flour, butter)
Imagining the Minoan gastronomy (at the archaeological museum of Chania)
Plakous (flat cake, "placenta" in Latin.
Tasting foods made according ancient Greek information for INNOVARCH workshop at Eleftherna, Crete
HISTORY OF GREEK FOOD: baking
Chocolate pudding and chocolate tart~ 17th century (A dark Paradise: Chocolate. Workshop focused on politicts and literature through historic recipes)
Imagining the Minoan gastronomy (at Archaeological Museum of Chania)
Wild greens & dough: historic & traditional Cretan baking and cooking lesson