A Gastronomic Journey back in Time

 Dinner for the Friends of Museum and Archaeological site of Delphi. 
The menu was inspired by tastes from homeric to modern times (6/10/2012). 

Pig stuffed with chicken which was stuffed with a quail  stuffed with an egg

Saffron bread, symbol of the wings of the Naxian Spinx (Museum of Delphi) 

Menu
First course

Radishes

(Radishes, wine, vinegar, honey, mustard seeds)

Black olives

(Olives, honey, aromatic seeds)

Peas cooked with dill and leeks

Lentil cooked with fresh cilantro, vinegar, sumac, olive oil

Barley gruel

Apaki

(smoked pork)

Moretum

(Cheese, garlic, celery, cilantro, olive oil, vinegar)

Endive

(Boiled endive served with olive oil and garum)

Voletinos bread

(emmer flour, poppy seeds, olive oil)

Main course

Myma

(Chicken, cheese, vinegar, raisins, cumin etc)

Stuffed suckling pig

(Suckling pig, small birds, chicken, eggs, etc.)

Black-eyed beans

(Black-eyed beans, mustard seed, honey, parsley, cumin, vinegar, wine-garum, pepper)

Silky bread

(White flour, saffron)

Desserts

Plakous

(Cake made with honey, cheese and nuts)

Drinks

Kykeon

(Wine, barley flour, cheese)

Konditon

(Red wine, cinnamon, cloves, pepper)

A taste of Roman Gaul

We explored the culinary traditions of Gauls during Roman occupation (May 19, 2013,  European Night of Museums / Archaeological Museum of Chania / periodic exhibition: Asterix~ 50 years & 2 museums).