“When you are a child” in Greece, suggests Ioannis Kampouris, “you see olive oil dominating the family table, both at breakfast with slices of bread, grated cheese, and olive oil, and in the lunch salad that accompanies oil-filled Mediterranean meals. In the evening we eat dakos with tomato, cheese, olives, capers, and nuts. These childhood experiences accompany us, indelibly engraved in our soul, and we pass them on to our own children” (E-LA-WON, Peloponnese).

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