Juliet Rix | www.independent.co.uk
Δημοσίευση: 21.03.2016
 

Every Greek kitchen has its Tselementes, a Cooking Guide full of tips and advice as well as signature recipes.

In a pretty little Cycladic village of whitewashed houses, along a narrow crazy-paved alley behind a blue-domed church, is the birthplace of Greek cooking as we know it. This traditional home, its light-grey door flanked by huge palm trees, was the home of Nikolaos Tselementes, whose name is in Greek synonymous with “cookbook”.

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Filis Kaitazis | www.sofokleousin.gr
Published: 12.10.2015
  

“I roamed the seas for five and a half years in total and got to know thirty three Countries until one day we were shipwrecked”. This fascinating ending resulted in the return of George Narlis back to his home island, that turned out for the best despite the hardships, as he narrates his life's story: Mother was a farmer and father was a stonemason, he carved out stone which people used to build houses. My two sisters and I roamed around barefooted, so was father. During summer after I became 10 years old, I used to load up our donkey with vegetables and fruits, and went around the islands villages to sell our produce. All of it rainfed. Back then there was no running water anywere on the island. Almost all vegetables and legumes were “waterless”.

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Pepi Rigopoulou | www.efsyn.gr
Published: 24.06.2015
     

“These here seeds are the old kind...” says Giorgos. “Okras (a.k.a Bamya, gumbo or Lady's Fingers), Peppers, Watermelons, Melons, Chickpeas. And Tomatoes, the real “pomidoria”, not the mutated ones. Here we call them “voulgarikes” (transl. Bulgarian) because they were first planted in the island over half a century ago by some communists. They arrived on the island persecuted. I can only find these tomatoes from elders.”

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