From Pythagorean diet to vegetarian Cretan cuisine

Discover step-by-step how to make a vegetarian meal based on ancient Greek information and traditional Cretan recipes. It will be prepared according to ancient and traditional methods of cooking and baking (open fire, hot rocks, hot ash)  or applying contemporary changes. Many ingredients come fresh from the garden.

In this class, guests will:

• Explore the history of vegetarianism in Greece, the values ancient Greeks and Cretans ascribed to herbs, legumes, and vegetables, and the social context in which they were prepared and eaten.
• Explore the seasonality of vegetables and understand what it means to eat “in season” through history.
• Discover historical Greek and traditional Cretan vegetable-centric dishes.
• Take-home recipes.

Class includes demonstration, hands-on and tasting.

The menu is subject to slight change. Please notify us in advance if you have any dietary restrictions. If not notified ahead of time of any special needs, we may not be able to accommodate them.

Menu
Herbal tea made with Cretan herbs, cinnamon, and lemon peel
''Pythagorean'' breakfast
Dried figs, cheese, olives cured in honey and sprinkled with aromatic seeds.
Eggs baked in ash.
Semi-leavened bread, made with ancient varieties of wheat. It is baked on hot stones.
Lentils cooked with leeks and herbs and honey. They are served with olive oil, pomegranate seeds, and honey.
Fava ( Lathyrus clymenum, Spanish vetchling) according to the taste of Byzantine monks.
Kalitsounia (small Cretan pies) filled with a) wild greens, b) wild greens, and local cheese. 
Wild or garden greens.
(The vegetables and wild greens vary according to the season)
Bread stuffed with cheese and dates or small desserts made with dried and fresh fruits and nuts.
Byzantine spiced-wine

The lesson lasts 4 hours, from 10.00 -14:00


If you would like to register for this class please contact us through  mkavroulakis@gmail.com or fill out the Booking Form  to send you instructions and further information.