Cooking Class at Ragian

Ragian was founded in 1986 to promote a different nutritional model based on traditional, healthy, and seasonal eating rather than globalised dietary practices. It draws inspiration from Pontus’s culinary heritage and utilises valuable dietary knowledge rooted in nature, seasonality, and respect for natural resources.

Its philosophy is centred on preserving local production, cultural identity, and traditional recipes. It focuses on fermented dairy products, pasta, and pies, wisely utilising agriculture and livestock farming. The richness of Pontic cuisine, such as cheeses made from semi-skimmed milk and products like paskitan and tsiortania, is passed down to future generations.

Ragian represents an effort for nutritional self-sufficiency and health, when consumers are urged to reassess their relationship with food and small-scale producers. The company’s vision is to preserve traditional nutrition as a cultural legacy and the reconnection of people with nature, with respect for the land and its rhythms.

ACTIVITY DESCRIPTION

Your day begins with gathering fresh eggs from the coop, the soft cluck of hens around you.

Next, we feed the animals and walk through our gardens to harvest crisp, sun-kissed vegetables.

With baskets full of nature’s gifts, we head to the kitchen, where we cook together—creating a farm-to-table meal using the very ingredients we’ve just picked.

Then, it’s time to get hands-on with tradition: step into our cheese-making room and learn how to knead and shape your own artisanal cheese, just as it’s been done for generations.

It’s a day of simplicity, connection, and unforgettable flavors—an authentic escape into a slower, richer way of life.