Glossary
Savore
Savore is a sauce made with olive oil, vinegar, garlic, flour, rosemary. Invented when refrigeration did not exist, to preserve fish for roughly one week.
Sausage
Traditional Christmas sausages: Ground pork or beef with spices, shaped cylindrically, wrapped in edible membrane. Historically made from Christmas-slaughtered swine, preserved for festive tables until Lent.
Sarikopita
Sarikopitakia: Crispy Cretan pastries filled with sour mizithra or feta, resembling a turban. Enjoy plain or with honey, a savory delight from central Crete.
Saragli
Saragli: Siropiasta dessert, a variation of wrapped baklava. Layers of dough, honey, water, fruit, and dry nuts. Various forms and secrets in preparation. Delicious!
San Michali Cheese
San Michali Cheese: Exclusive Greek PDO cheese from Syros. Created in the 1970s, distinct from typical graviera, with a spicy taste, golden skin. Matured for 8 months.
Samali
Samali: Ottoman-inspired sweet, traveled from Syria to Greece. Pan-baked with semolina, water, eggs, sugar, baking soda, yogurt.
Saltsisi
Saltsisi: Strong, garlicky salami-like sausage. Made with pork, garlic, spice, fennel seed, pepper, and red wine. Air-dried for 15 days. An amazing, spicy meze!
Saliaria of Kozani
Saliaria: Kozani's traditional sweet, shaped like a snail. Fluffy, walnut-cinnamon filling, syrup-coated, powdered sugar. Lye or orange juice in dough. A delight for celebrations.
Salatouri
Salatouri is a salad of boiled fillet of skate sprinkled with olive oil along with chopped parsley, onion, dill, pepper, lemon zest and salt and pepper.
Salado
Salado: Local salami with top-quality pork, beef, pepper, garlic, sea salt, herbs. Smoked with aromatic plants, a spicy meze.
Saganaki
Saganaki: Greek appetizer, fried with cheeses (kefalotiri, feta, graviera, halloumi), often with shrimps or mussels, flambéed, served with lemon.
Saffron
Greek Saffron: Ancient spice, prized for aroma, color, and health benefits. Kozani's finest - enhances dishes from rice to ice-cream.
Rozedes
Rozedes: Timeless sweet with honey, almonds, semolina, sugar, cinnamon, clove. Long-lasting, preserves exquisite taste.
Rizogalo
Rizogalo: Traditional Greek rice pudding, a simple and delicious dessert adorned with cinnamon. A pastry jewel, often crafted for formal tables.
Revithada
Revithada is a quite thick soup with chickpeas, slow-cooked in a closed clay pot. It requires only a few ingredients but becomes magically flavorful.
Retzeli
Retzeli: Thessalian spoon sweet from Asia Minor. Boiled fruits/vegetables in grape must for marmalade-like flavor. Enjoy as sweet, diluted beverage, or with anevates tiganites.
Ravani
Ravani: Semolina sweet from Veria, named after Turkish poet. Yogurt-semolina blend with lemon, harmonizes with kaimaki ice cream.
Rakomelo
Rakomelo: Greek spirit melding raki, honey, spices. Amber hue, sweet, spirited taste. Antioxidant-rich, soothes sore throat. Winter warmer or chilled shot in summer. Cheers!
Raki
Raki: Crete's potent spirit, distilled from pure tsikouda. 35%-60% alcohol. Ancient tradition, paired with Cretan appetizers like potatoes, olives, and paximadi. Cheers!
Rafiolia
Rafiolia: Cycladic dessert, fried orange-scented pita filled with Mykonian tirovolia or sweet mizithra. Honey, cinnamon, sesame toppings. Variations in Crete, Monemvasia, Zakynthos.
Psimeni raki
Psimeni Raki: Traditional Cycladic liqueur with honey, cinnamon, and cloves. A unique drink for celebrations, weddings, with herbal extracts setting it apart from rakomelo.
Psaromeze
Psaromeze: Greek fish meze delight - fried whitebait, mackerel, shrimp, squid, octopus. Perfect with ouzo, crab salad on sunny summer days!
Psarakia
Psarakia: Tinos island sweet, pastry fish filled with walnuts, cinnamon, orange zest. Fried or baked, topped with anthonero or honey, cinnamon. Festive treat for Christmas, weddings.
Provatina
Provatina: Mature, fatty lamb, once considered cheap, now popular in restaurants. Enjoy roasted or cooked in a pot. Affordable and flavorful.