Pan-baked sweet

Baking pans with ‘Pan-baked sweet’ are to sweets made with thin leaves of pastry and dried nuts over which, after baking, a syrup made of sugar is drizzled

Pan-baked sweet or Siropiasta Among the most famous and popular of Greek sweets are those called “pan-baked”.  Most of them come from Asia Minor using recipes whose origins are lost […]


It is a cheese of Pontian tradition and is produced from semi-skimmed cow’s milk. Tan is the liquid that remains after the butter is removed, after beating, of the milk. […]


Pieces of Greek ‘pasteli’ , a sweet made of sesame and honey like superfoods bar, on top of each other

A sweet made of sesame and honey, healthy and nutritionally very beneficial. Calcium, phosphorus, potassium, magnesium, iron, vitamins are just some of the nutrients contained in this extremely simple, traditional […]


Greek ‘Pastitsada’, cooked Fettuccine pasta with chicken with tomato sauce

Pastitsada is a dish that is welcome at the dinner table year-round. A strikingly delicious Corfiot food, it originated in medieval Verona.  Although pastistada is visually similar to kokkinisto, the […]


plate with pastitseto a sweet from Kythira

Pastitseto is one of the most authentic and old Kytherian sweets, requiring the finest ingredients: vanilla, butter, quince jam.


Pastitsio - Gastronomy Tours

The name pastitsio (pasticcio in Italian) was adopted at the end of the 17th century in neighboring Italy and came to Greece during the Venetian rule of the Ionian islands. […]


Slices of Greek ‘pasto’, smoked meat in the fireplace infused with the aromatic herbs and drying than

Pasto means “salt-preserved meat”. The lack of refrigeration in earlier times meant that people, faced with having to deal with large quantities of meat, had to invent methods for its […]


Slices of Greek ‘Pastourma’ is a highly seasoned, air-dried cured beef

Pastourma is a highly seasoned, air-dried cured beef. It is usually made from water buffalo or beef, but other meats can also be used. Different cuts of meat may be […]


Greek ‘patatato’ cooked over a slow fire in a pan with tomato paste, fresh tomato, cinnamon, spices, and fresh hand-cut potato and meat

Patatato and Amorgos island are intimately intertwined! The most famous, traditional dish of Amorgos, it is served at festivals and large family feasts: sheep and goat meat, combined sometimes with […]


White Greek ‘patsas’ soup made from the stomach and feet of lamb, beef or pork

A warm, filling winter-season soup that is easy to make. Very nourishing, with beneficial properties for the stomach, it is considered to be the ideal food following the heavy imbibing […]


Greek ‘paximadi’, rusks, is a hard, dry biscuit of twice-baked bread

The paximadi (rusk) is a hard, dry biscuit of twice-baked bread. Its main ingredients are flour and water. It constitutes one of the most modest products of the Greek diet […]


Symbol of PDO, Protected Designation of Origin

The Protected Designation of Origin (PDO) is the name of an area, a specific place or, in exceptional cases, the name of a country, used as a designation for an […]