“Greek breakfast” is an initiative by the Hellenic Chamber of Hotels that aims to incorporate the country's gastronomic wealth into the overall experience of Greek and foreign hotel guests.  In essence, the first meal of the day serves, symbolically and practically, as an introduction to the riches of the Greek land.

It is a carefully structured program that requires participating hotels to rigorously comply with specific standards in order to ensure the quality and authenticity of the products and recipes offered. It is an excellent opportunity for visitors to taste local cuisine, and discover the country’s gastronomic and cultural heritage.

The value of the Mediterranean diet

The Mediterranean diet is well-known for promoting healthy eating habits; in 2013 it was in fact inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. As explained on UNESCO’s official site, this diet "emphasizes values of hospitality, neighbourliness, intercultural dialogue and creativity, and a way of life guided by respect for diversity". Thus, the traditional practices, knowledge and skills that have been passed from generation to generation in many Mediterranean countries providing communities with a sense of belonging and continuity, are deemed important for safeguarding on an international level.

All the products available in "Greek Breakfast," either individually or as ingredients in its recipes, are central to the Mediterranean diet. These include bread, rusks, olives and olive oil, Greek yogurt, honey, fresh fruit and organic eggs, which become the basis on which each region of Greece builds its product identity, inviting us to a true culinary feast.

Graviera cheese from Naxos, xinotiri cheese from Mykonos, tomatoes of Santorini, Macedonian pies, olive oil from Messinia, masticha from Chios and trahanas from Thessaly are just some of the products used in the recipes that form part of the Greek breakfast. Tasting it gives one the opportunity to learn about the history and culture of the various regions of the country, to get closer to their natural environment, and to combine culinary experiences with experiences of discovering landscapes and daily life.

Greek breakfast offers a wide variety of certified products of excellent quality, known worldwide for their beneficial properties and nutritional value.

Greece currently has 1,200,000 beehives with 15,000 experienced professional beekeepers who guarantee the excellent quality of Greek honey. Honey consumption in Greece is one of the highest in the world.

Greek superfoods

Greece has its own "superfoods": Products that promote well-being, protect health, or have great nutritional value, while also adding flavor to your table.

Oregano gives Greek salad its distinctive taste, but can also relieve a sore throat, when used as an infusion. Honey is a natural sweetener which also provides more than 180 nutrients. Chios masticha is loved for its unique flavor, added to sweet and also savory preparations, but it also has a strong anti-inflammatory effect. Cretan stamnagathi (species of wild cichory) is considered a tonic and has detoxifying properties. Avgotaraho (bottarga), a delicacy consisting of the cured roe pouch of flathead grey mullet from the lagoon of Missolonghi, is a considered a fine delicacy but is also a source of protein, vitamins, iron, calcium, selenium, and zinc.

Krokos, a variety of saffron crocus from Kozani, is used for its characteristic flavor and bright yellow color, but it also contains vitamin B12, lycopene, zeaxanthin, alpha-beta carotene, vitamin C, iron, potassium and magnesium, and is also known for its anti-aging, antioxidant and anti-cancer effects. Almonds, a symbol of spring, are believed to promote proper brain function and help maintain healthy bones. And the list goes on…

Hellenic Chamber of Hotels

The Hellenic Chamber of Hotels has operated since 1935 as a legal entity under public law and, as established by law, its members are all the hotel establishments and organized tourist camps in the country (about 10,000 units). Managed by a board of directors composed of elected representatives of hotels and organized tourist camps throughout the country, it is a member of HOTREC (the umbrella association of national trade associations representing the hotels, restaurants, cafés and similar establishments in Europe). Its main objectives include developing the country's hotel industry and tourism sector, promoting the social role of the Greek hotel industry, and fostering cooperations between the hotel industry and other sectors of the Greek economy.

Read also via Greek News Agenda: Greek Cuisine: Its Evolution and Influences; There are over 100 Greek PDO products; Greek yogurt: tradition exported; Greek Honey, one of the world’s best; Greek olive oil: the history and the future of a multifaceted product; Herbs and spices from Greece

N.M. (Based on an original article from Punto Grecia)

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Chestnuts and the Greek winter are almost synonymous. In fact, a winter sight most loved and ever so familiar to Greeks - one that has inspired painters, novelists and song makers - is the sight of the chestnut-seller (“kastanás” in Greek) sitting next to his portable brazier, having a whole heap of roasted chestnuts ready to sell in paper cornets and a whole heap more roasting. Who could really say no to the tantalizing aroma of roasted chestnuts drifting in the air, inviting everyone to take a break for a scrumptious healthy snack?

Castanea Sativa (as is its botanical name) – namely, the sweet chestnut or just chestnut - is a species of tree in the family Fagaceae, native to Southern Europe and Asia Minor, and widely cultivated throughout the temperate world. It can reach a height of 20-35 meters and requires a mild climate and adequate moisture for good growth and a good nut harvest, while it can live to more than 2,000 years of age in natural conditions. Contrary to the horse chestnut (Aesculus hippocastanum) to which it is only distantly related, this long-lived deciduous tree produces an edible seed, the (sweet) chestnut, which has been used in cooking since ancient times.

It is said that chestnut or the “Nut of Zeus” - as poet Hermippus (5th c. BC) named it in his work “Phormophoroi ("Mat-Carriers") - was held in high regard in ancient Greece. It was actually a delicacy reserved mainly for the elite; they were making honey of it, while it was considered to have numerous therapeutic applications. There are many recipes described in ancient literature and the sweet chestnuts are frequently mentioned in works by ancient Greek writers such as Homer, Xenophon, and Hippocrates.

[caption id="attachment_7013" align="aligncenter" width="855"] Chestnut-sellers in Greece (source:mixanitouxronou.gr)[/caption]

Dioscorides (40–90 AD) – Greek physician, pharmacologist, and botanist- also confirmed that the sweet chestnut is of high nutritional value with a series of medicinal properties. More specifically - and in contrast to other nuts- the sweet chestnut can be characterized as a starchy nut, low in fatty acids. Therefore, its nutritional value is better compared with that of cereal. The chestnut shows great antioxidant activity due to its high content in vitamin C, which, as it is highly resistant to heat, is maintained in all forms of consumption (raw, boiled, or even baked chestnuts).

It also contains vitamins of the B-complex that are highly beneficial for the proper function of the nervous system as well as the metabolism of nutrients. Additionally, it is an important source of minerals and fibers, which lower blood cholesterol levels. Finally, the fact that chestnuts are gluten-free makes them a very popular ingredient for preparing food without gluten nowadays.

Greece has a strong tradition of cultivating chestnut trees in coppices and orchards. In fact, Greece is among the top 10 producing countries of chestnut in the world, with exports reaching 80% of production; and according to industry players, the interest of food traders in Italy and Germany - among other countries- is enormous, as Greek chestnuts are considered to be of top-tier quality.

Chestnuts grow everywhere in Greece, in Macedonian forests in the north and all the way down to Cretan mountains in the south (approximately 55.000 hectares in total); the new harvest (during the Autumn season) is cause for celebration in many parts of the country. The proud history of chestnuts in Greece is actually celebrated every year with various festivals taking place around the country. Locals in mountainous villages and visitors alike are gathered and savor this valuable winter fruit with a glass of tsipouro or wine. Kastanitsa on the eastern side of Mt Parnon, a picturesque village which has taken its name from the chestnut tree that grows plentifully around the region, is one such example; chestnuts are the most important local produce and the basic source of income for its inhabitants.

This culinary delight is inextricably linked with winter culinary tradition in Greece, and there are various ways to enjoy it: you can try chestnuts on their own, roasted, boiled, or baked in the oven, or use them in a variety of winter recipes so as to add a unique flavor to your culinary pursuits. Although they are the perfect accompaniment to pork and poultry, the Greek traditional confectionery is where they are mostly used in. Enjoy them as a spoon sweet, in jams and spreads, while you will certainly love it in cakes such as tsoureki or vasilopita (Greek New Year’s cake).

Read also via Greek News Agenda: Greek yogurt: tradition exported; 18 Greek products that defied the crisis; Greek olive oil: the history and the future of a multifaceted product; GNA Feature on Herbs and Spices: Greece’s Comparative Advantage; Taste the unique "Greek breakfast"

E.S.

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The Island

Crete is the largest island in Greece and the fifth largest in the Mediterranean; it is a magnet for millions of tourists, who come to enjoy its unique beauty, local hospitality, its warm climate and its beautiful beaches and clear waters.

One of Europe's earliest civilizations flourished on Crete from about 3000 BC to 1400 BC. A century ago, Arthur Evans' excavations unearthed the wonder of the Minoan civilization and the oldest architectural monument in Europe, the Palace of Knossos. For many centuries, the island has been a crossroads of peoples and cultures, and has been subject τo conquest and conflict, from the roman times to World War II.

Crete is home to the most historic vineyard in Europe, if not the world

Grapes have been systematically cultivated in Crete for around 4,000 years; their presence and contribution to the island's economic and social life has been continuous from the earliest Minoan years to the present.

It is no coincidence that the oldest grape press, more than 3,500 years old, was discovered at the Minoan archaeological site of Vathypetro, in the wider Heraklion region. From Homer, we know that Cretan wines were famous throughout the then-known world. In addition to the 3,500-year-old wine press, impressive amphorae, huge underground storerooms, depictions of vineyards and wine in murals, but also countless records of large quantities of wine in the Minoan archives, all point not only to the central role that wine played in the life of the island, but also to the high level of knowledge of the Minoans on the subject.

Crete is home to one of the largest vineyards in Greece, both in terms of area and production volume. It is the most historic one in Europe, if not the world. Archaeological excavations and historical and archival research have shown that from Minoan times until today, the vineyard of Crete has existed continuously and uninterruptedly and has been in constant production. It is therefore natural that vines and wine are inextricably linked to the daily lives of the inhabitants of Crete and to multiple aspects of their public and private lives.

Cretan wine became known outside of the island. The Minoans sailed all over the Mediterranean, with their ships laden with the products of the Cretan soil, reaching the court of the most powerful man in the ancient world, the Egyptian pharaoh: in Egyptian frescoes we see Cretans arriving with their ships in Egyptian ports. Amphorae, probably filled with Cretan wine, also stand out among the goods. In the wreck of one such ship, discovered by archaeologists off the coast of Turkey, an over 3,000-year-old amphora of this type was discovered, still sealed and full of wine.

The Roman Empire conquers Crete and Cretan wine conquers Rome

When Crete became a province of the Roman Empire, the Romans realized that their need for wine, which they particularly loved, was so great that it could not be covered by the vines of the Italian peninsula. They therefore turned to Crete and its plains and hills, which were gradually transformed into huge vineyards, while Cretan winemakers increasingly improved their winemaking methods and produced excellent sweet wines, which, through Rome, conquered all the then known world . Many Greek and Latin writers of the time praised Cretan wine, believed to have medicinal properties. The numerous Cretan amphorae found are indisputable witnesses to this ancient commercial success. One of them, in fact, found in Pompeii, still bears on its mouth the Latin inscription "CRET EXC," which, according to scholars, means "Excellent Cretan wine".

Venetian and Ottoman era

As Christianity began to slowly spread throughout the world, the pagan Roman Empire went into decline. Greece, along with a large part of the eastern Mediterranean, became part of the Byzantine Empire, and Crete became embroiled in a series of wars and conflicts that did not favor the cultivation of vines and the production of wine. Crete was eventually conquered by the Venetians in 1204. In Byzantine Greece, the production and especially the exports of wine suffered greatly. However, Crete, which in fact benefited from the security of trade networks offered by the Venetians, began the second -and largest- "invasion" of European wine markets in its long history.

Cretan winemaking and exports flourished under Venetian rule. More than 20,000 bottles of premium quality wine were exported each year. Half a century later, exports would reach 60,000 barrels. In 1669 Crete was conquered by the Ottomans. For the next two centuries the picture of wine production in Crete is unclear, but Islam's prohibition of alcohol consumption could only have had negative consequences.

Cretan wine in the 20th century

Crete was freed from Ottoman rule at the end of the 19th century. The island's new autonomous administration, quite progressive and independent, promoted with all its might the reorganization and modernization of its agricultural production. Thus began the revival of wine production. At the international exposition organized in Chania in the early 20th century to promote new Cretan products to Western markets, 18 winemakers are awarded for the quality of their wines.

In 1913 Crete was annexed to the Greek state. However, Greece's troubled history in the following decades, riddled by successive wars, was not helpful for exports, a fact particularly true for wine. Despite those obstacles, Cretan winemaking tradition survived thanks to the power of family. Even today, many of the modern wineries that produce and export these wines, which are increasingly well known in foreign markets and awarded in international competitions, come from large and medium-sized landowning family businesses that have kept the tradition and love of wine alive.

Today

In modern times, Cretan wine has won the attention and preference of the broader consumer public. Cretan wines are a precious legacy of traditional varieties, perfectly adapted to the island's climate conditions. The plethora of local varieties, the diversity and uniqueness of the various wine regions, and also the great tradition of the Cretans in wine are the foundations for the current quality of Cretan wine and its continued upward trend.

Cretan vineyards cover 12.8% of Greece's wine regions and rank 3rd among the country's 9 wine-growing areas. The geographical indications for Cretan wines are as follows:

PDO Malvasia Sitia – Lasithi

PDO Peza – Heraklion

PDO Archanes – Heraklion

PDO Dafnes – Heraklion

PDO Malvasia Handakas-Candia – Heraklion

However, this tradition would not have lasted this long without expertise and technology. Cretan winemakers have taken new developments seriously, as well as consumer preferences. The new generation of winemakers, viticulturists, etc., who seek to improve the image of Cretan wine in all its aspects has greatly contributed to this. Cretan wine remains at the forefront of Greek wine production, having known the most substantial and impressive development in this regard compared to any other region in the country.

Info and image source: www.winesofcrete.gr

Read also via Greek News Agenda: Wine routes of northern Greece – Chalkidiki; Discover Wines of Greece; There are over 100 Greek PDO products

N.M. (Translated from an original article in Punto Grecia)

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Chalkidiki is primarily famous as a tourist destination, known for its idyllic beaches and impressive natural beauty; but, apart from its seaside and mountain landscapes, it is also renowned for its high-quality food products. Among these are some of Greece's best wines, coming from its vast vineyards and numerous wineries. This makes it ideal as a wine tourism destination, following the path of the Chalkidiki Wine Route, part of the Wine Routes of Northern Greece.

The Chalkidiki Peninsula has a rich and centuries-old wine tradition and some of the most important vineyards in Greece; grapevines were cultivated and wine was produced in the region from as early as the 5th century BC. The vines span the area’s hills, with many of them extending to the seashore.

More specifically, vineyards are cultivated on the west coast (Nea Propontida, Agios Pavlos), on Sithonia (the middle Chalkidiki’s three peninsulas, also known as "fingers" or "legs" in Greek), in the mountains of the region (Arnaia and Marathousa) and also on Mount Athos (the third peninsula, famous for its large monastic community). In central Chalkidiki many varieties of white wine are grown, such as Roditis and Sauvignon Blanc, while red wine varieties include the Xinomavro, Grenache Rouge, and Cabernet Sauvignon. In all of the wineries that are open for visitors, one has the opportunity to walk among the vineyards and visit their infrastructure to see the production process up close.

Wines with ''Protected Designation of Origin''

Chalkidiki produces some wines with PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) status. Among them we found the eponymous PGI Halkidiki wines, and the PGI Mount Athos wines; the Sithonia peninsula, in particular, is home to its namesake variety, PGI Sithonia, as well as the PDO Slopes of Meliton red wines. The ideal climate allows fine Greek grape varieties such as Assyrtiko, Athiri, Malagouzia and Roditis to produce high-quality white wines. Among the red varieties we find the famous Limnio, which was even mentioned in the writings of Aristotle.

Agios Pavlos (Kassandra Peninsula)

The recommended wine tourism route starts off in the southern part of Thessaloniki, Agios Pavlos on the Kassandra Peninsula, with its temperate climate and green vineyards.

Slopes of Meliton (Sithonia Peninsula)

On Sithonia Peninsula, on the green slopes of Meliton, one can stroll among the picturesque vineyards and discover the 24 different varieties of wine produced there. The ''Plaghies Melitona'' ("Slopes of Meliton") vineyard on the western slope of Sithonia, where the eponymous PDO varieties are produced, is one of the most important of its kind in Europe, and a model of organic viticulture.

Arnea and Marathousa (North Chalkidiki)

Traveling to Arnea and Marathousa and the charming hills of northern Chalkidiki, one encounters vineyards that produce wonderfully fruity white wines and deep reds.

Mount Athos

The last part of the route consists of the Mount Athos Vineyard. It is located on the third "finger" of the Chalkidiki Peninsula, and access to it, as well as to the area's famous monastic community, is only allowed to men. The area produces the eponymous PGI varieties; its boundaries include the administrative area of Mount Athos and the neighboring administrative district of Ouranoupoli, at an altitude between 100 and 400 meters. Traditional agricultural practices are exclusively applied throughout the peninsula, making Athos one of the most consistent examples of organic farming.

Read also via Greek News Agenda: Athos, the 'Holy Mountain'; Discover Wines of Greece; There are over 100 Greek PDO products; Corfu: A Destination for Memorable Food & Wine Tasting; Ted Diamantis: The man who made Greek wine imports a great success in the USA

N.M. (Translated from an original article in Punto Grecia)

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