PASTA & BAKERY
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PASTA & FORNO

PASTA & BAKERY GREEK TYPICAL PRODUCTS

Just go to the Chora of an island early in the morning and you will quickly realize that where you see peole queing there is a bakery that has just baked some delicacy.


THE BAKERY IS PART OF THE GREEK LIFESTYLE

On the island of Mykonos, early in the morning the bakeries are besieged by those who are still around to party from the night before. At Serifos the island life still follows the rhythm of the sun and in the morning you may meet mothers and grandmothers going to the bakery to buy the bread for the day. On the island of Ikaria however there are no rules, every day is different and the opening and closing times of the isalnds' bakeries are not well defined.

Three examples of island life in Greece, three completely different lifestyles, they have one thing in common: in each Greek village the bakery is an institution. The delicious freshly baked tiropita boasts an unforgettable fragrance that spreads through the streets of chora and mixes with the aroma of the spanakopita.

In this regard, Crete is certainly the cradle of the greek bakery.

MANY DIFFERENT TYPES OF PASTA FOR ALL KIND OF RECIPES

The Greek traditional cuisine has a significant amount of bakery products; the pasta is widely used to create varied recipes and dishes. Kritharaki, striftaria, trahana ... are all kinds of pasta that outside Greece do not exist, they are products made with the simple ingredients that the greek territory provides generously.

In the Greek culinary culture even the most common pasta has a significant role, numerous recipes in the inland villages and on the mountains use pasta in combination with tasty meats such as venison and wild boar.