Cook a vegetarian meal based on ancient Greek information and historical and traditional Cretan recipes. It will be prepared according to ancient and traditional methods of cooking and baking (hot stones, hot ash, open fire, wood-fired oven etc).
Discover step by step on how to make a vegetarian meal based on ancient Greek information and traditional Cretan recipes. It will be prepared according to ancient and traditional methods of cooking and baking (open-fire, hot rocks, hot ash) or applying contemporary changes. Many ingredients come fresh from the garden.
In this class, guests will:
~ Explore the history of vegetarianism in Greece, the values ancient Greeks and Cretans ascribed to herbs, legumes and vegetables and the social context in which they were prepared and eaten.
~ Explore the seasonality of vegetables and understand what it means to eat “in season” through history.
~ Discover historical Greek and traditional Cretan vegetable-centric dishes.
~ Take home recipes.
Class includes demonstration, hands-on and tasting and a light meal.
Menu is subject to slight change.
The lesson lasts 3 hours and takes place in an 300 year old olive grove , 5 km from the centre of Chani
$69 per guest
Any day · 10.30 am- 13.30
I am available on Fridays. However, the lesson may be available on request, when time permits.
Minimum guests: 2
Family friendly- Kids are welcome: Yes
Access for wheelchair users: Yes
Free parking: Yes
Street Parking: Yes
Nearby Public transport: Yes
Left 8 seats remaining
A short lecture on the history of vegetarianism in Greece.
Eggs cooked in hot ash.
Dried figs, cheese, olives cured in honey and sprinkled with aromatic seeds.
Semi- leavened bread made with ancient varieties of wheats. It is baked on hot stones.
Bread baked on a Byzantine grill.
Ancient Greek lentils.
Fava ( Lathyrus clymenum, Spanish vetchling) according to the taste of Byzantine monks.
Small pies filled with a) wild greens, b) wild greens and local cheese.
Amaranth cooked up with tomato, zucchini, chopped onion, garlic and eggs.
(Vegetables and wild greens vary according to the season).
Bread stuffed with cheese and dates or small desserts made with dried and fresh fruits, nuts and roasted-chickpeas' flour.
Herbal tea made with Cretan herbs, cinnamon and lemon peel.
Byzantine spiced wine.