Pasta has always been part and parcel of the Greek larderThe traditional, old-fashioned dishes made with regional Greek pasta are some of the most delicious foodsThere are, indeed, dozens, if not more, different traditional Greek pastas, and certainly dozens of ways to cook them. Some contain eggs and milk, but most are a simple mixture of durum wheat or semolina, water and salt. From cups to twists, to strands to squares, Greeks eat pasta in countless shapes and sizes. Traditionally most Greek pasta was made and dried at the end of the summer. Women are still the keepers of Greek pasta traditions, but mainly they gather together in regional cooperatives to make and then sell an array of artisan pasta.
The excellent quality of Greek herbs and spices reflects the country’s long periods of sunshine and the variability of its landscape. This special landscape makes Greek flora so rich, that from the 7500 different species of plants growing in Greece, 850 of them are only found there. Some of the best herbs grow there naturally – herbs like chamomile; Mountain Tea; tilio (infusion of lime leaves), sage, thyme, oregano and basil are chosen above others by some of the celebrity chefs across Europe