Fragrant!
This is how our people describe the most beautiful and sweet-smelling season of the year. It is the time when the earth “comes back to life,” filling every inch of land with small miracles. In the fields, herbs and wild greens flourish, while in the gardens all kinds of vegetables bring the freshness and vibrancy of spring straight to your table.
Peas, broad beans, spinach, carrots, fresh spring onions, artichokes, asparagus, radishes, beets, tender lettuces, dill, green beans, and wild mountain greens—served on their own or “married” with meat and fish—are just some of the fresh ingredients that herald the arrival of spring through imaginative cooking.
Lay the Table…
The combinations you can create are truly endless. Here are some classic suggestions from Greek cuisine, dishes rich in aroma and flavour.
A boiled salad of mixed wild mountain greens, served with olive oil and plenty of lemon, or a fresh raw salad with finely chopped lettuce, dill, and spring onions, are considered timeless favourites to start your meal. Grilled vegetables dressed with olive oil and vinegar, along with a delicious greens pie made with handmade filo pastry, perfectly round out the selection of appetisers.
When it’s time for the main course, let your imagination run free and simply improvise. There are, of course, some fail-safe choices: a velvety asparagus soup, cuttlefish stew with spinach, peas slow-cooked with fresh tomato and dill, artichokes with broad beans, pasta with mushroom sauce, green beans in olive oil, kid goat fricassee, or a classic oven-baked briam (mixed roasted vegetables). A true feast of colours and aromas!
Spring Is in the Air!
A recipe that is both simple and absolutely delicious, which is worth sharing with you, is tender veal cooked in a pot with fresh vegetables. Put on your apron, roll up your sleeves, and let’s get started!
This is how our people describe the most beautiful and sweet-smelling season of the year. It is the time when the earth “comes back to life,” filling every inch of land with small miracles. In the fields, herbs and wild greens flourish, while in the gardens all kinds of vegetables bring the freshness and vibrancy of spring straight to your table.
Peas, broad beans, spinach, carrots, fresh spring onions, artichokes, asparagus, radishes, beets, tender lettuces, dill, green beans, and wild mountain greens—served on their own or “married” with meat and fish—are just some of the fresh ingredients that herald the arrival of spring through imaginative cooking.
Lay the Table…
The combinations you can create are truly endless. Here are some classic suggestions from Greek cuisine, dishes rich in aroma and flavour.
A boiled salad of mixed wild mountain greens, served with olive oil and plenty of lemon, or a fresh raw salad with finely chopped lettuce, dill, and spring onions, are considered timeless favourites to start your meal. Grilled vegetables dressed with olive oil and vinegar, along with a delicious greens pie made with handmade filo pastry, perfectly round out the selection of appetisers.
When it’s time for the main course, let your imagination run free and simply improvise. There are, of course, some fail-safe choices: a velvety asparagus soup, cuttlefish stew with spinach, peas slow-cooked with fresh tomato and dill, artichokes with broad beans, pasta with mushroom sauce, green beans in olive oil, kid goat fricassee, or a classic oven-baked briam (mixed roasted vegetables). A true feast of colours and aromas!
Spring Is in the Air!
A recipe that is both simple and absolutely delicious, which is worth sharing with you, is tender veal cooked in a pot with fresh vegetables. Put on your apron, roll up your sleeves, and let’s get started!
