Contemporary Greek cuisine makes use mostly of vegetables, olive oil, fish, grains, and some meat. Rabbit and beef are popular occurrences, while pork is not used as much. The local cheeses and olives also make up a big part of the diet, as well as yogurt, greens (horta), and herbs (oregano, rosemary).
One of the most beautiful and culturally rich European countries,Greece has always charmed us. The birthplace of democracy, the capital of Athens is a mix of old and new, with a heavy sprinkle of Greek hospitality. Pristine beaches, rugged mountains, monasteries which seem to float in the sky, and mouth-watering dishes, all come together to create the Greece we love to explore.
With more and more people opting for the Vegetarian and Vegan way of life, there are still some who wonder whether such lifestyles are merely fads.
Before the turkey, poultry was imported in Greece. Each region of Greece had its own food for Christmas time. Some dishes with pork, and others with duck, goose, wild boar, or rooster. In the Cretan Christmas table, pork was mainly used and this was due to the Choirosfagia (sacrificial pork). The butchering of faltered pig, brought up with particular care from households of Cretan and Greek rural areas, was certainly the most generalized custom in Greek cooking, with roots from the antiquity.