Platetsi

Salamis Platetsi: Traditional round pita, year-round staple. Wheat flour, olive oil. Crispy outside, soft inside. Variations with feta, tomato, olives. Perfect bread alternative.

Politiko Tsoureki (a G.G Recipe)

Discover the essence of tradition with this Politiko Tsoureki recipe—a sweet, aromatic bread filled with love, history, and the flavors of Constantinople.

Pontzi

Pontzi is a very strong beverage that can be savored in all of the Cycladic islands made from berries and loads of honey served hot but also cold.

Porketa

Porketa is a steak-roll made with pancetta without bones and, wrapped in pork skin, stuffed with aromatic spices and then slow-cooked in the oven.

Possa

Possa Cheese: Kos tiropita staple, made from goat/sheep milk. Aged in wine lees for rich flavor. Versatile: great in salads, with fruits, or enjoyed plain with tsipouro.

Poungia

Poungia: Aegean Lenten delight, small fried filo pouches filled with wild greens like beet chard, hartwort, sorrel, and fennel. Aromatic and flavorful.

Prenza

Prenza: Kefalonia’s ingenious use of feta remnants. Not a cheese but a preparation, utilizing leftover feta barrel crumbs. A tradition born from resourcefulness.

Prosforo: Essential to Eastern Orthodox Eucharist. Round bread stamped with sacred symbols. “Lamb” used in ceremony, remaining pieces as “antidoro.” Quality wheat flour, not unleavened like Roman Catholic bread.

Provatina

Provatina: Mature, fatty lamb, once considered cheap, now popular in restaurants. Enjoy roasted or cooked in a pot. Affordable and flavorful.

Psarakia

Psarakia: Tinos island sweet, pastry fish filled with walnuts, cinnamon, orange zest. Fried or baked, topped with anthonero or honey, cinnamon. Festive treat for Christmas, weddings.

Psaromeze

Psaromeze: Greek fish meze delight – fried whitebait, mackerel, shrimp, squid, octopus. Perfect with ouzo, crab salad on sunny summer days!

Psimeni raki

Psimeni Raki: Traditional Cycladic liqueur with honey, cinnamon, and cloves. A unique drink for celebrations, weddings, with herbal extracts setting it apart from rakomelo.

Rafiolia

Rafiolia: Cycladic dessert, fried orange-scented pita filled with Mykonian tirovolia or sweet mizithra. Honey, cinnamon, sesame toppings. Variations in Crete, Monemvasia, Zakynthos.

Raki

Raki: Crete’s potent spirit, distilled from pure tsikouda. 35%-60% alcohol. Ancient tradition, paired with Cretan appetizers like potatoes, olives, and paximadi. Cheers!

Rakomelo

Discover rakomelo, the Greek spirit melding raki, honey, spices. Amber hue, sweet, spirited taste. Antioxidant-rich, soothes sore throat. Winter warmer or chilled shot in summer. Cheers!

Ravani: The Sweet Spirit of the Mediterranean

Ravani: Semolina sweet from Veria, named after Turkish poet. Yogurt-semolina blend with lemon, harmonizes with kaimaki ice cream.

Glossary