Moustokouloura

Moustokouloura: Greek pastries made with grape must, olive oil, orange juice, and other ingredients, available in crispy or soft variations.

Niseste

Niseste refers to refined starchy flour used for thickening in cooking, derived from various sources like potatoes, wheat, or rice.

Nouboulo

Nouboulo Fumikado: A traditional Corfu cold cut, marinated pork fillet, smoked with aromatic herbs, served in thin slices, perfect for meze and wine pairing.

Oenomelo

Oenomelo, an aromatic wine with roots in Hippocrates’ therapeutic discovery, embraced by Romans. Enjoyed in various forms, a winter tradition since spreading in Europe.

Otea

Otea: Diamond-shaped dough with folded tips, resembling ears. Crispy, airy, subtly sweet. Deep-fried for a crunchy exterior, fluffy interior.

Ouzo, a quintessential Greek spirit, blends ethanol, water, and aromatic herbs like anise, fennel, and more. Originating in Byzantine Greece, it’s served ‘à la Greek’ with ice, water, pre-dinner, enticing appetites

Pan-baked sweet

Siropiasta: Greek pan-baked sweets, a delectable blend of thin pastry, nuts, and syrup. From baklava to galaktoboureko, a taste of rich culinary heritage.

Paskitan

Paskitan, a Pontian tradition, crafted from semi-skimmed cow’s milk. A soft, unsalted cheese, born from the processing of tan, offering a unique blend of sour yogurt taste with natural sweetness.

Paspalas

Paspala, a staple of old Mani, was a wheat flour porridge with oil. Variations included onions (kremydopaspala), liver (skotopaspala), pork (hiro-paspala), and quail liver (ortykopaspala).

Pasteli

Pasteli, a Greek delight rooted in antiquity, blends sesame, honey, and nuts. Nutrient-rich and celebrated for fertility, it graces festivities with various modern twists.

Pastitsada

Pastitsada, a Corfiot delight tracing back to medieval Verona. A sweet-spicy masterpiece, blending meats with thick macaroni, enriched with spices, red wine, and butter.

Pastitseto

Kytherian delight, Pastitseto: vanilla, butter, quince jam create a creamy treat. Beloved for unique flavor, enjoyed on special occasions. Irresistible!

Pastitsio

Pastitsio, a culinary fusion from Venetian rule, marries macaroni, minced meat, tomato, and béchamel. Versatile variations delight, from vegetarian to seafood. Perfect with white wine.

Pasto

Pasto, meaning ‘salt-preserved meat,’ a traditional Greek meze. Swine, salted, smoked over wood, infused with aroma, boiled, and preserved in olive oil. Perfect with wine or ouzo.

Pastokidono

A sweet delicacy of the old days before the advent of chocolates and other modern sugar-based treats, produced by the autumn harvest in Greece, as the people of Kefalonia had a fondness for quince.

Pastourma

Pastourma: air-dried cured beef with intense spices. Made from salted, pressed, and spiced meat, this Greek delicacy undergoes a month-long preservation process.

Glossary