Wine and gastronomy

The timeless, everlasting presence of the wine, as a key element of gastronomy, goes far beyond any national limit or territory. Dionysus may have offered the art of viticulture to ancient Greeks, however, the priceless gifts and practice of this ancient art have travelled non-stop all over the world. It is hard to imagine the Mediterranean diet without wine since it started off as an essential substance for a wide range of recipes to becoming the perfect companion to a meal. The Roman Mare Nostrum, though, was just a stopover for the wine family. The range of flavors, odor and colour shades it offers, gives to the wine power to be the perfect match to any sort of national cuisine, spreading joy to each and every corner of the planet.

The combination of the varieties of the region is not necessarily a condition for the creation of a single gastronomic landscape. It is a palimpsest of tastes on which the local character is based, clearly influenced by the populations found here in one way or another. Both livestock farming and fishing, typical occupations of the locals for millennia with their products are the pillars of this perpetual, timeless process. From Aris – totle’s “About Fish” to the residents of Asia Minor that arrived in the area due to the Population Exchange in 1923-1924, the uniqueness of the approach of each cui – sine “made the perfect match with every choice, cre – ating a permanent link that unfolds its uniqueness on the coast of Toronaios and the Singitic Gulf.

On one hand, there is the meat – from the veal tongue to meat pies – but also the soft yellow varieties of cheese that make the ideal companions of Limnio; on the other hand, there is the vast Aegean sea garden that offers the atherina, anchovy, picarel, mussel – mainly fried in the pan – fish soup and grilled octopus, which all stand as worthy partners of Roditis. The local gastronomic culture is declared as the worthy guard – ian of local production, with the most delicious results.