Greece has a wonderful variety of mushrooms, and in more recent years has become a prime spot for cultivation of high quality truffles. It has also been found to be prime ground for hinting wild ones. Of course, regions favorable to the cultivation of truffles and mushrooms abound in other delights- mountain air, forests, rich
After the olives harvested and pressed for oil, and the grapes picked and pressed for wine, a treasured third fall ritual takes place — the making of Tsipouro. This aromatic strong spirit is made of the marc- the skins and seeds and pulp- leftover from pressing the grapes for wine. The marc is distilled, and
The saffron of Kozani counts among the highest quality saffrons of the world. But here, it’s not called saffron, but rather “crocus”- for the flower that produces it. And the crocus, in turn, is named for the mortal Crocus, who in Greek Mythology was turned into a flower by the gods- either by Hermes who
Come autumn, Greece’s country roads and sometimes even its city streets are strewn with spike-covered balls. Some split open to reveal a glistening brown chestnut. You’ll be tempted to gather them, but wear gloves if you do – their spikes are needle sharp. An excursion to celebrate their season brings many other pleasures with it.