About Savor Greece
Savor Greece is a series of video episodes that brings the beauty of Greece to your screen. Learn about the Greek countryside, cities, islands, villages, mountains, and beaches. Savor Greece focuses on traditional Greek cuisine cooked by real Greeks, their music and dances, festivals and customs! A new episode will be published every second Sunday starting on October 3rd 2021 (the first season contains 22 episodes). Savor Greece is a private initiative as well as being self-funded. All participants volunteered and no money was charged for promotions or advertising.
I will be forever grateful to the wonderful hospitality I received during the filming of Savor Greece. Many of the incredible places I visited offered me free accommodation and more importantly amazing food, what an adventure! Please follow my channel, subscribe and share, and make sure to leave a comment to help me bring you better viewing in the future.
Many thanks
Tony Kavalieros
Posts
Savor Greece Season II
After a long and exciting 4 months, Savor Greece Season II is about to premiere!! The trip started September 5th 2022, when I arrived in Athens. My priority of course was my daughter, always, and as soon as I got over my jet lag, I started meeting friends and family....
Bakaliaro with Provatsa
Provatsa is a wild green you find in the winter in Naxos island as well as other Greek islands. Usually next to the sea shores and is the base of a beautiful flower. It is collected in the winter and thus the reason is best cooked with Bakaliaro (salted cod fish) when...
Bakaliaros (Bacalhau) with fresh fennel, leeks and tomato
I had this traditional Cretan dish cooked for me on Palm Sunday by Maria Hamilaki, a fantastic lady cook at the village Agios Spiridonas, in Sitia. Salted Bacalhau was used for many years in island cooking especially in villages that were on the mountains and their...
Bakaliaros (Bacalhau) soup with lemon and potatoes
A traditional Cretan dish, usually cooked on Palm Sunday because of the Easter Lent. Salted Bacalhau was used for many years in island cooking especially in villages that were on the mountains and their access to sea was not possible. A beautiful dish, which you can...
Kaltsounia or Kalitsounia (Cretan Easter Pastries)
Traditional Cretan Easter pastries made the Sitians way. A combination of cheese and honey, in a dough made with eggs sugar and Raki. A tradition that takes a group of women called “Apozimostres” to make them on the Holy Easter Week, and it takes up to ten days before...
Fennel Patties and Potato with Garlic and Capers
Tasty and healthy are the Fennel patties we have tasted in Tinos Island cooked for us by Tinos Farm to Table. To complete this beautiful dish, potato patties with garlic and capers. Easy recipes for when fresh fennel is in season!! For the fennel patties (ingredients)...
Red Mullets Savoro (Barbounia Savoro)
Another method for preserving fish (or meat) was to cook it “Savoro” style… meaning in vinegar, sugar, salt and mainly rosemary. A wonderful dish that can be served warm or cold, as a starter or meze for wine, beer or ouzo. Ingredients Red mullets or other small whole...
Xirotigana
One of Crete’s favorite pastry, served almost at every festivity and gatherings. This recipe is from a dear friend Haroula in Chrysopigi-Sitia. Make sure you watch the video as well to see the way she shapes the wheels in the oil!!! Ingredients For the dough Bread...
Hohlious with Hontro (snails cooked with cracked wheat)
Another great snails dish by the Chrysopigi ladies in Crete. This time is cooked with Hontro, (cracked wheat) and tomatoes. Try and make it with canned snails if you don’t find live snails. Ingredients Snails 1kilo live ones Olive oil 1/2cup Onion white 1 chopped...
Reggosalata (salad with smoked herring)
The only time I tasted this slad was in Chrysopigi in Crete, made by the lady cooks of the village with a few simple ingredients and their amazing Olive Oil. It was really a great salad!! Ingredients (amounts of ingredients I leave to your liking) Smoked herring Fresh...
Hohlious Boubouristous (snails in rosemary and vinegar)
Snails are one of Cretes traditional delicacies and you find it in many different cooking methods, and almost in every feast as a starter or main course. I haven’t had the luck to find live snails out of Greece but maybe try and make this with canned snails (escargot)...
Astakomakaronada (Lobster Spaghetti)
Ingredients Live lobster Onion chopped 3tbsp Garlic chopped 1tsp Olive oil (evoo) 1/4cup White wine 1cup Tomato paste 2tbsp diluted in 1/2cup hot water Rosemary 1tsp Thyme 1tsp Dried spearmint 1tsp Salt and pepper Boiling water 1litre (4cups) Spaghetti 250gr (8oz)...
Patatopita (potato-pie)
A beautiful and delicious recipe from Nikoleta Foskolou and her “Perivoli tis Nikoletas” or Nikoletas Orchard in Tinos Island. She gives cooking classes to visitors using only products that come from her own orchard that surrounds her home. Ingredients Potatoes 2kilos...
Kolokithakia Papoutsakia (stuffed zucchini shoes)
From Nikoleta Foskolou. Nikoleta is the owner of “Perivoli tis Nikoletas” Nikoletas Orchard in the island of Tinos. She is an Arthur of many cooking books as well as a cooking instructor to traditional Tinian recipes using products that she grows in her own orchard....
Loukoumades
Loukoumades or Honey Puffs have an old history that goes back about 3000 years and in particular to the first Olympic Games where they were given to the athletes as honey coins or tokens. Since then it has become one of Greece’s favorite desserts, found in many...
Traditional Cretan Kakavia soup
Kakavia is a soup made traditionally by the fishermen in the boats after their fishing. They use the fish that don’t sell easy at the fish market, the use of sea water, onions and potatoes that are easy to bring with maybe some lemons and eaten with chunks of bread to...
Riganada, a traditional Kefalonian snack
An every hour of the day snack, you can find it around Greece with a few variations and different ingredients. In this recipe Niovi Kampitsi Fotinatou gives us the traditional Kefalonian way. Ingredients Stale sour dough bread Olive oil Pomegranate vinegar Fresh...
Bourbourelia, Kefalonian traditional dish
Bourbourelia is a mixture of various cereals and legumes which are traditionally cooked in Kefalonia on the day of the Assumption of the Virgin Mary (November 21). This custom is related to the fact that the feast of the Apparitions of the Virgin takes place exactly...
Bakaliaropita, Kefalonians bacalao-pie
Another traditional dish from Kefalonia, the Bakaliaropita or bacalao-pie made by Voula Bayioti, Captains Table restaurant in Argostoli. Ingredients: For the dough… Four all-purpose 4cups Olive oil 1/2cups Salt 1tsp Water warm as much as it takes For the filling…...
Bakaliaros Pitsipitsardo, a Traditional Kefalonian dish
One of the best recipes I’ve tested in my Savor Greece, season one rounds was that in Kefalonia… Bakaliaros Pitsipitsardo from Katerina Garbi, a real super cook full of flavor and aromas!!! Ingredients Bacakalao (salted cod fish) 1kilo (just over 2 pounds) Flour...
Krasotigania (Apiranthos pork special dish with home-made red wine and rosemary)
One of many traditional dishes found in the most beautiful village of Apiranthos in Naxos island cooked by Marietta Galani Ingredients Olive oil about 1/2cup Boneless pork shoulder 1kilo cut in big bite size Onions 2 sliced Salt and pepper Fresh rosemary to taste...
Amygdalota (Wedding almond truffles with mastic gum)
A sweet delicacy made in the traditional village of Apiranthos, in Naxos island, offered on weddings and other happy occasions Ingredients Almonds white skinless White sugar 500grms (2 cups) Water 2cups Honey 100grms (about 1/2cups) Rosewater 1tbsp Mastc gum in powder...
Salatouri (Skate wing salad, Naxos way)
Another traditional dish from the wonderful island of Naxos, this time a salad made from Skate wing. This particular recipe was given to me by Taverna Spyros in Ag. Prokopi, Naxos. Ingredients Skate wing about 1kilo (with bones) Scallions 4 chopped whole with the...
Dolmadakia with vine leaves stuffed with meat and rice
Dolmadakia must be one of Greeces most popular snack or starter. Comes in many sizes, with meat or vegan, with egg sauce (avgolemono), plain or just yogurt, served warm or in room temperature, as a single dish or in a salad, even in sandwiches. You can have it in...
Etolika Panigyria (Festivals)
The word Panigyri is folklore, a popular and established pronunciation of the ancient word “Pas-agyris”, which means gathering of a crowd. The festival satisfies the timeless need that people have to gather, to have fun, to celebrate and to rejoice. Wine, music, song,...
Salt Flats in Mesolongi
Salt has played a crucial role in the history of civilization, enabling food to be preserved over the winters until the modern miracles of refrigeration and preservation. This is no less true in Greece, where the salt used in antiquity likely came from the salt flats...
Mesolongi The Sacred Town of Greece
Since its foundation in the 16th century, the economy of Mesolongi is based on fishing in the large sea lagoon. What started as a fishermen settlement became a small naval center two centuries after its founding. By the 18th century, the ships of Mesolongi were...
Cultural & culinary Trip, Peloponnese
This culinary tour aims to offer you unique experiences, value and skills by introducing you to Greek cooking, the production of delightful products, the sacramental breeze from the surrounding nature, to local people while listening to their stories and tasting old...
Marmalade + Kindness launches HARVEST, a new digital food magazine
Founded in 2019, online mindful cooking platform, Marmalade + Kindness (M+K) encourages people to find moments of mindfulness and creativity through cooking. On 2 December 2020, M+K launched HARVEST, the first digital food magazine dedicated to 'mindful cooking.' With...
It’s Time to Delete Your Delivery Apps
TGC.us note: I found this very interesting article in foodandwine.com about the huge profits cell phone apps are making from restaurants and take out places. They advertise that it is a free service… to you, but they don’t tell you how much they charge the...
U.S.-Based Laconiko Wins Gold in World’s Largest Olive Oil Competition
NEW YORK – Laconiko was awarded another gold medal in the world’s largest extra virgin olive oil competition in New York on May 8. This was its tenth award from the New York International Olive Oil Competition (NYIOOC), according to a news release from the company...
Homesick Greek American Closes Restaurant, Moves Back to Greece
A Greek-American restaurateur recently abruptly closed down his 95-year-old, thriving business in Sioux City, Iowa — not because of the effects of the corona virus pandemic, but because he is simply homesick and yearning to return to Greece.George Litras, the owner of...
Strict new rules once cafes, bars, and restaurants reopen
As COVID-19 restrictions continue to ease, cafes, bars and restaurants will open again on May 25th under new rules announced by Deputy Development and Investment Minister Nikos Papathanassis on Sunday. The rules cafes, bars and restaurants are: The current ratio is...