Collect, Slice,
Cook, Taste!
Cooking classes to Discover Greek cuisine and the hidden treasures in a culinary journey in the beautiful village of Pelion,Portaria.The courses take place at the local Farm Karaiskou so as to make know several traditional cooking techniques, ingredients and family recipes that have remained unchanged over the centuries.
Participants will be transferred to the Farm at 10:00 where they will have the opportunity to welcome them to enjoy their coffee with accompanying Turkish delight of must. Continue and visit the vegetable garden to learn about local seasonal products and herbs of Pelion.
During the course will be offered raki or ouzo with accompanying olives and feta cheese. Most materials are ready to specific bowl for the preparation of the menu. After the cooking class, approximately at 14:00, will pave the table for dinner. Consumption of wine is free with unlimited.
At the end there will be a commemorative photo with guests and staff, dedications guestbook and gifts (diploma of participation, commemorative book with the recipes, a small gift bag with traditional olives and ouzo from Pelion and cookery apron)
Local, organic fruits and vegetables from areas of the mansion in combination with products from local food artisans will be the perfect combination for delicious apetizers, pies, beautifully cooked and delicious desserts. We aim to become known to visitors the way of production of some food and sweets as they become traditional Pelion.
Gastronomy has its own special place in Thessaly. Food is not just a need – it’s a starting point for social gatherings and entertainment. The Thessalians, following the traditions of their forefathers, have been able to preserve the traditional tastes and recipes, to evolve them with the passing of time, and to create today’s regional gastronomic culture. Their food traditions have been shaped by the local products of each season.
The first ingredients come from the cultivation of the earth, from local pastoral farming, and from the fruits of the forest. All households still have gardens even today, especially in the villages, where they grow what they need: lettuces, parsley, mint, leeks, onions, garlic, green beans, tomatoes, aubergines and peppers.
From place to place, the flavors may change but the table in Thessaly is always filled with mezes and appetizers, and the traditional local drink of tsipouro from Turnavo, Anchialos or Pelion. Besides, it is around a table that the warmest human relations are formed!
Spetzofai, rooster with pasta, pork and leeks, eggs with greens, giant beans, trahanas, casserole-baked lamb, hare stifado stew and lamb kebabs are just a few of the typical dishes of Thessaly.
The highlight of the local cuisine are the sweets, such as Farsala halva, yoghurt pie, galatopita, baked desserts, and the famous spoon sweets at Pelion, such as quince, cherry, mandarins, Pelion apples, the delicious Firiki apple, grapes, walnuts, sour cherries, etc.
The gastronomy of Pelion is the top choice for every visitor and has been included in the vacation program, giving every participant the chance not only to taste it but to learn all about it by taking the cooking classes that are on offer.
