GREEK FOOD

ISAAC CASTRILLÓNCRISTIAN CAMILO

JOSUÉ PEREIRA

THE GREEK LIFESTYLE IS REFLECTED IN THE ESSENCE OF TRADITIONAL CUISINE THAT SURPRISES WITH ITS

VARIETY OF FLAVORS AND SIMPLICITY OF PREPARATION. GREEK CUISINE IS BASED ON THE

MEDITERRANEAN DIET BUT HAS INFLUENCES FROM BOTH EAST AND WEST.

THE ATMOSPHERE IN ALL GREEK RESTAURANTS IS SIMPLE, RELAXED AND FRIENDLY. FOR THE GREEKS SHARE A MEAL OR A DINNER AT A

RESTAURANT OR TAVERN IS A DEEPLY ROOTED SOCIAL CUSTOM.

THE BASIC INGREDIENTS OF GREEK CUISINE ARE OLIVE OIL, SPICES AND CONDIMENTS, FRESH VEGETABLES, FISH AND MEATS. THE LAMB IS THE FAVORITE MEAT OF THE GREEKS.

VEGETABLES ARE WIDELY USED. TOMATO, EGGPLANT, POTATOES, GREEN BEANS, ONIONS, PEPPERS, ARTICHOKES AND SPINACH ARE PRESENT IN MANY

DISHES. THE FISH DISHES ARE CONSUMED MAINLY IN COASTAL AREAS AND ISLANDS.

DOLMADES. GRAPE LEAVES STUFFED LAMB, RICE OR VEGETABLES, SEASONED WITH SPICES AND PINE NUTS. THIS DICHO COMES FROM THE TURKISH

EXOKIHO. PUFF PASTRY STUFFED WITH LAMB, VEGETABLES AND CHEESE.

FAKES. LENTIL SOUP IS USUALLY SERVED WITH WINE VINEGAR AND OLIVES.

FASOLADA. WHITE BEAN SOUP, TOMATO, CARROT, CELERY, SPICES AND OLIVE OIL.

FILA. IT'S A FINE BASE PASTE, FLAKE TYPE AND IN THE PREPARATION OF MANY DISHES. IT IS USED BOTH

IN CONFECTIONERY TO SAVORY SNACKS.

GEMISTA. TOMATOES OR GREEN PEPPERS STUFFED WITH MINCED MEAT, RICE AND VEGETABLES

GIUVETZI. VEAL ACCOMPANIED PASTA CASSEROLE.

GYROS. ROAST VERTICALLY. SERVE WITH SAUCE ON PITA BREAD TOGETHER WITH TOMATO AND ONION.

KALAMARIA. FRIED CALAMARI.

KALAMATA. OLIVES.