Are you a tourism professional seeking great gastronomic experiences for your clients?

Glossary

Search
Alphabetical
  • All
  • A
  • B
  • C
  • D
  • E
  • F
  • G
  • H
  • I
  • J
  • K
  • L
  • M
  • N
  • O
  • P
  • Q
  • R
  • S
  • T
  • U
  • V
  • W
  • X
  • Y
  • Z

  • Tigania

    Tigania: Greek meze, pork or chicken pieces fried with herbs, salt, pepper. Wine or ouzo addition. Christmas tradition, perfect with beer.

    Pan with Greek ‘Tigania’

  • Tirokafteri

    Tirokafteri: Greek cheese spread, feta, hot peppers, olive oil, yogurt, garlic, and oregano. Perfect for meze or with warm pita bread.

    Bowl with Greek ‘Tirokafteri is a cheese-based spread with fresh green leaves on top

  • Tiropita

    Tiropita: Savory pie with feta, cheese, and egg filling. Delectable on-the-go fast food option.

  • tiropitaki

    Tiropitaki: Mini tiropita bites. Salty cheese filling, spiced. Perfect meze. Street food delight in bakeries, canteens, and shops.

    Tiropitaki

  • Tiropitaria

    Tiropitari: Euboean delight, fried feta and anthotiro cheese pie. Crunchy outside, fluffy inside. Irresistibly tasty.

    close-up of tiropitaria

  • Tirosalata

    Tirosalata: Feta delight, olive oil, pepper, garlic, oregano. Ideal meze, dip, or sandwich spread. Versatile and delicious.

    Bowl with Greek ‘tirosalata’ is salad with feta cheese and olive oil

  • Tirovolia

    Tirovolia: Fresh cheese, sheep/goat/mixed milk. Unsalted, creamy, sour. Ideal for sweet/savory pies, basis for kopanisti.

    Bowls surrounded by wooden twigs with tirovolia’ is a fresh cheese and is unsalted and creamy

  • Touloumisio

    Touloumisio: Matured in animal-skin bag, sheep/goat milk blend. Strong, spicy flavor. Creamy texture. Ideal table cheese, for salads, appetizers.

    animal-skin bag whereby the animal skins are turned inside-out so that their pelts are in contact with pieces of Greek 'Touloumisio’ cheese

  • Touloumotiri or Touloumisio

    Touloumotiri: Unique cheese aged in animal-skin bag, mix of sheep and goat milk, strong flavor, creamy texture.

  • Traditional Taramosalata recipe with White Tarama

    A recipe by Giorgos Grigoriadis

  • Trahanas

    Trahana: Ancient grain product, made with flour, semolina, milk or yogurt; versatile, quick-cooking pasta.

    Bowl and spoon with ‘trahana’ pasta has a granular and irregular shape|

  • Tsalafouti

    Tsalafouti: Seasonal spread cheese, sheep & goat milk, 10% fat; sour, salty, used in salads, desserts, with ouzo.

    Close-up of bowl with Greek ‘Tsalafouti’ is a soft

  • Tsigarides

    Tsigarides or Sisira: a Christmas delight from Syros, Andros, or Tinos. Pork skin cubes boiled and fried, a crunchy treat doused in lemon.

    small pieces of meet with fat in saucepan for cooked Greek ‘Tsigarides’

  • Tsigerosarmades

    Tsigerosarmas: Thracian delight - Liver wrapped in suet, oven-baked for a juicy, flavorful treat.

  • Tsikoudia

    Tsikoudia or Raki: Cretan delight distilled from pomace, potent and pure, enjoyed with traditional appetizers like potatoes and olives.

    Tsikoudia

  • Tsiladia

    Tsiladia or Ziladia, a spicy appetizer with pork, cherished since Byzantine times. Stored in clay pots for winter, it balances spice with pork's richness.

    Close-up of ‘Tsiladia’ made with the meat from select parts of pork boiled with spices in gelatine

  • Tsipa

    Tsipa, sheep-goat milk crust, key in Cretan staka & stakovoutiro. Elevates regional dishes with unique, pleasant flavor.

    stakovoutiro

  • Tsipouro: A Journey Through Greek Terroir, Craft, and Gastronomy

    Tsipouro: Greek grape marc spirit, aromatic and diverse. Enjoyed as an aperitif with appetizers or paired with rich meals.

    Close-up of bottle and glasses with Greek ‘Tsipouro’ is produced by distilling the grape

  • Tsirihta

    Tsirihta: Pontian crispy balls, akin to loukoumades but with sugar/honey. A treasured delicacy for Pontian children and weddings.

  • Tsoureki

    Tsoureki: Greek sweet bread, rich with milk, butter, and spices. Easter delight with braided or round shapes.

    A nice tsoureki

  • Tulumba

    Tulumba: Fried, syrup-soaked dessert, made from ridged dough. Sweet delight, enjoyed cold.

    Close-up of pieces of Greek ‘Tulumba’ is a deep-fried dessert soaked in syrup and made from dough

  • Tursi

    Tursi: Persian-inspired method preserving vegetables in vinegar, spices, creating a tangy, spicy flavor. A Lenten delicacy!

    Jars with Greek ‘tursi’ are pickles

  • Tzatziki

    Tzatziki: The Greek appetizer with strained yogurt, cucumber, garlic, dill, and olive oil. Perfect for grilled meats or meze!

    Close-up of Greek ‘Tzatziki’ means yogurt with pieces of cucumber

  • Tzevremedes

    Tzevremedes: Cretan carnival treats - Filo pockets filled with anthotiro, enjoyed plain or syrupy, a sweet delight!

    Close-up of rows of rolls of Greek ‘Tzevremedes’ are made of filo filled with fresh cheese

  • Varvara

    Agia Varvara's treat: Varvara porridge. Nutty, spiced, sweet, shared for health, warmth, and strength. A cherished tradition.

    Close-up of bowls with ‘Varvara’ is a kind of porridge

  • Vasilopita

    Vasilopita: Sweet New Year's tradition. Baked with coins, symbolizing luck. Shared for joy and good fortune.

    Close-up of decorative Greek ‘vasilopita’ sweet

  • Vissinada

    Vissinada: Summer delight! Refreshing sour cherry juice, ice-cold perfection. Also a sweet topping for desserts.

    Close-up of glass with Greek ‘Vissinada’ means sour cherry juice and fresh heights in the background

  • Voutimata

    Greek delights: Voutimata biscuits, perfect with coffee; A sweet treat for tea, juices—dip in cups!

    Close-up of Greek ‘Voutimata’ biscuits

  • Xerotigana

    Cretan delight: Crunchy, sweet xerotigana; Dough strips fried, dipped in syrup, honey, cinnamon; Garnished with nuts.

    Close-up of Greek ‘Xerotigana’ made from dough and rolled into long

  • Xigalo of Sitia

    Xigalo of Sitia: Goat & sheep milk spread, grainy texture, acidy, slightly salty; Pairs with appetizers, salads, bread.

    Close-up of Greek ‘Xigalo of Sitia’ spread cheese surrounded by small dry breads

  • Xinohondros (Cretan Trahana)

    Xinohondros: Cretan delight, soured milk and coarse wheat. Versatile, used in soups or as a distinctive sweet.

    Xinohondros

  • Xinomizithra

    Xinomizithra: Creamy Cretan cheese, blend of sheep's and goat's milk. Versatile for salads, tirosalata, and pitas.

    Ceramic bowl with Greek ‘Xinomizithra’ is a spreadable cheese

Book your visit to Selected Food Producers in Greece

GASTRONOMY IS AN EXPERIENCE. BE SURE TO BOOK YOUR GASTRONOMIC TOUR WITH US TODAY.

Discover our ExperiencesCheck out upcoming Events

Subscribe to our Newsletter and

Get Discounts to Gastronomy Tours featured partners

LOOKING FOR GREAT IDEAS TO BUILD YOUR HOLIDAY AROUND?