100EUR
per person

Cretan wild greens & dough 727

This lesson is for those who want to learn about the history, the healing powers of the most popular Cretan wild greens and herbs and how to use them in cooking. They will also learn about the history of Cretan bread and phyllo making and how to recreate historical and traditional recipes.

Welcome and introduction to the lesson

Inclusions:

Mountain tea

Wild -green's beverage.

Food tasting

Cooking lesson and lunch

(Ancient and traditional dishes based around wild greens, phyllo dough and baked goods)

All ingredients for your lesson and lunch

Recipes & photos will be sent via e-mail.

Family friendly- Kids are welcome

Access for wheelchair users

Free parking

Street Parking

Nearby Public transport

The lesson may be available on request, when time permits. Please contact me to add dates.

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   Some alcohol included     Feel free to bring your own alcohol  



About the cook, Mariana

verified host
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I am an experimental archaeologist-food historian, who recreates Greek historical recipes using ancient or modern techniques for spectacular food events.

In 2000 I founded the 'Greek Culinary History & Cooking Adventures' to create interactive, edible experiences that bring historical Greek gastronomy to life through synesthesia (union of the senses) as well as explore the relationship between art and food.

My work takes many forms, including pop-up dinners, experiments, lectures, historic cooking courses, edible installations, and food walking tours. On the walking tours, we do not only eat, we also explore the tales behind the foods and the preparation of each food item.

I am the author of a Gourmand award-winning cookbook, The Language of Taste, which is a dictionary (in Gr.) of the history and culture of Greek food and the founder and organizer of the biennial Symposia of Greek Gastronomy (conference).

You can also find me at www.historyofgreekfood.weebly.com and www.historyofgreekfood.eu.

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