Pan-baked sweet
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 in time. The term pan-baked usually refer to sweets made with thin leaves of pastry and dried nuts over which, after baking, a syrup made […]
Paskitan
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. Tan is then placed in canvas bags and pressed (baski = pressure) to drain and give the Paskitan. It is a soft cheese, without salt, […]
Pasteli
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 concoction. Pasteli has its roots in antiquity and has dedicated fans even today. It is well-known that honey was a basic sweetener for the ancient […]
Pastitsada
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 intensity of its flavor puts it on a completely different level, while its way of preparation differs radically. It is the very definition of a […]
Pastitseto
Pastitseto is one of the most authentic and old Kytherian sweets, requiring the finest ingredients: vanilla, butter, quince jam.
Pastitsio
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. Pastitsio can be served as a first course, but also as a gratifying main course. Macaroni, minced meat with lightly condensed tomato juice and béchamel […]
Pasto
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 preservation. Shortly before or after Christmas, swine were traditionally slaughtered, skinned and chopped into smaller pieces, followed by being salted and left for a few […]
Pastourma
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 used; a single cow can produce 26 different “types” of pastourma. Fillet, shank, leg and shoulder cuts are used for the best quality pastourma. It […]
Patatato
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 veal, cooked over a slow fire in a pan with tomato paste, fresh tomato, cinnamon, spices, and fresh hand-cut potato. One of the most representative […]
Patsas
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 of wine. It has a strong flavor, leaving some unenthusiastic with the idea of having a dish of patsas. It is made from the stomach […]
Paximadi
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 and is associated historically with periods of deprivation, austerity, and hunger. It is today found in various forms, depending on the region of Greece where […]
