Eating and drinking are two of the main principles which shape Greek culture. Alcohol and food go hand in hand, and the whole concept of eating is connected to sharing and social exchange.
Greek cuisine is defined by this culture’s long history, its geographic location, its landscape and the local produce. As a country prominently located on the south-east edge of Europe but also on the crossroads between three continents – Europe, Asia and Africa – the Greeks have been involved in a priceless cultural exchange between numerous great civilisations including the Egyptians, the Persians, the Romans and, later, the Venetians and the Ottomans.
Greek cuisine is humble and is founded on the country’s rich biodiversity and the plant-based ingredients that actually shape it – namely the olive oil and, which aim to portray their uses in the local cooking.
