hosted by Oliveology
How do Greek rural foods of the past become modern, artisanal foods in Athenian deli spaces? How do they appear as reinvented traditional dishes in fine dining restaurants around the city, after decades of darkness and at present times of poverty, hardship and economic crisis?
Oliveology and Nafsika Papacharalampous are inviting you to a very unique evening. Inspired by Nafsika’s fieldwork in the delis and restaurant kitchens of Athens, this dinner will play around with traditional Greek ingredients and modern dishes. It brings together the past, present and future of Greek food, following the journey of Greek peasant foods of the past into the urban present. Over several courses, you will get to experience and taste traditional and modern Greek foods.
What to expect:
You will be welcomed with a tasting of different olive oils and a selection of olives. Nafsika will then give a short talk on the revival of tradition in Greek food, guiding you through the various courses that she has cooked for you. You will enjoy a 4-course dinner, prepared with recipes collected from rural Greece and fine dining Athenian restaurants. Nafsika will join you again over dessert and you will get a chance to talk more about Greek food.
Olive Oil & Olives Tasting
Trahanas soup (trahanas is an ingredient made of fermented milk & wheat)
Colourful starters to share
Spiced feta cheese dip (tyrokafteri)
Beetroot & yoghurt mousse with grape molasses (petimezi)
Yellow split peas dip with truffle oil (fava)
24-hour oven-baked chickpea stew (revythada)
Beef & pork oval spiced meatballs (soutzoukakia)
-both served with seasonal greens
Rice pudding with cinnamon & Aegina pistachios (ryzogalo)