Chickpea Soup from Sifnos (Revithada Sifnou)

Chickpea Soup from Sifnos (Revithada Sifnou)

Chickpea Soup from Sifnos (Revithada Sifnou) FOR 6 PEOPLE DIFFICULTY: MEDIUM PREP TIME: 3 HOURS 30 MINUTES NOT INCLUDING SOAKING TIME Ingredients: 450 g chickpeas 3 medium potatoes 3 onions 120 ml olive oil fresh dill or rosemary salt pepper Preparation: • Soak the...

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Scrambled Eggs Kalamata Style

Scrambled Eggs Kalamata Style

Scrambled Eggs Kalamata Style (Kayianas Kalamatas) FOR 4 PEOPLE DIFFICULTY: EASY PREP TIME: 35 MINUTES Ingredients: 200 g smoked pork or ham 10 ripe tomatoes, peeled olive oil salt pepper pinch of sugar 4 eggs fresh oregano, if available, or chopped parsley for...

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Sykeones Papasotiriou

Sykeones Papasotiriou

SYKEONES PAPASOTIRIOU   OUR PRODUCT IS A HISTORIC FIG VARIETY THAT NATURALLY GROWS IN THE ATTICA PENINSULA AND IS CALLED VASILIKA, THE GREEK WORD FOR ‘ROYAL’. THIS IS OUR HISTORY   Tied to the fertile land of Mesogaia Attica, brothers Sotiris and Pericles...

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One day in Agia with Avra and Achilleas

One day in Agia with Avra and Achilleas

Achilleas and Avra are inviting us into their home in Agia, Larisa Avra is a restless cook and creator of the yiam (www.yiam.gr) products and Achilleas continues his family's tradition working with stone and creating mosaics. They live in a beautiful home made of...

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Corinthian Currant

Corinthian Currant

Black Corinthian currants are considered Greece’s «black gold» because during the first years of the newly found Greek nation in the 19th century, they were the main export product which helped sustain the Greek economy. In ancient times currants were offered to gods,...

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