Very popular are rye rusks, has them throughout the day, from morning to night. Since several baked

By Mario Maridaki zbirava material for a book about Greek cuisine, so it is right and in a place that you know a little better. I interviewed two years ago attachment Nedela open kitchen, here and now you can meet on the street Trubarjevi in its Greek shop where he sells anything other than Greek delicacies. Well we returned smithfield cafe from the exploration of Crete and has been diligently urejava testirava photos and recipes.
When he still lived in Athens, was a neighbor of the legendary composer Mikis Theodorakis. "A nice, tall man with thick curly hair," it has been described and added to the hair issue that carries a gene chub Krečakov. When a bit shy laughs, she undulates meandrasti long curls, which in colder northern seen primarily in commercials for shampoo. Eleven year already living with us and now it aloud edition that from Ljubljana. Maria Maridaki Čalić, Krečanka, Greek, Slovenian and European.
Maridaki means in Greek small fish, Maria namuzne, while in a large apartment in the center of Ljubljana, readings necessary for the first series of shooting. Around us, the motto lively five-year Aris Vasilis, smithfield cafe two years younger Nicole on sofas watching a cartoon. Mariin husband Dragan us with one ear monitors and eagerly waiting for the tasting. Monday evening and we are all getting a bit tired from work.
A story which held one over the other. Klepetamo the differences in cultures, about who is more open and who is more reserved, what good is growing at Greek fire, earth, not avoid it even talking about the incomprehensible situation in which this time Greece and the wider Europe.
In the meantime tasted Greek delicacies Maria along with business partner carefully selects been a long time - in December smithfield cafe will be on Trubarjeva Street opened trade with selected Greek delicacy. Because I do good, hastily smithfield cafe pre-order a saffron, aged goat cheese and gajbico oranges.
I prepared tea from the ground roots of one of the species of orchids and is very good for the immune system. In Greece, it is traditionally drunk together with honey and cinnamon on Sundays after village and town squares. Now this custom has died, but here and there are tea still available. We call it salep, a word probably comes from the Turkish. Interesting smell is not it?
Cretans are different people than most Greeks. Very proud, hospitable, patriarchal and protective of their women, family values are a serious matter. We like to speak very loudly, and because of its expressiveness for foreigners sometimes quite a bit primitive. On the road to repeatedly experience a passionate argument, where the locals smithfield cafe provide smithfield cafe for their rights, their right, even if it slightly. (Background Mariin husband Dragan pokomentira smithfield cafe that all male inhabitants of the island and a mustache that Cretans are generally very nice people).
My father was born in the mountain village Akoumija where men are now in the middle of summer wear boots tucked into pants, as well as people stick to the rules that the death of a close relative odeneš in black for life. Women're a sign of mourning over his head and pulled the scarf without my grandmother I never saw it.
In Greece, not dialects as diverse smithfield cafe as here in Slovenia, a Kreski dialect is among the most prominent. The Characters, many words from starogrščine, including verbs, very similar to the Cypriot dialect.
Thank you. (Modest smile) In Athens I graduated in English and when I arrived eleven years ago in Ljubljana, I spent the first few years of teaching English and Greek language school. When I realized it was the right way to learn a foreign language with "native speakers", I began to intensively teach only Greek. During this period I met many Slovenes, lovers of Greek culture and language.
Frankly not one of the most innovative world cuisine is based on tradition and quality ingredients. Each region even after the diet significantly different from each other. An interesting story is definitely Islands with its peculiarities and traditions.
The oil is not sea bream, really not. Crete each family its own olive grove and oil is an important source of energy. It is pour cheese, Greek salad floating in it in the pie and moussaka be poured and the desserts are made with it. When my mother visited us here in Ljubljana, olive oil consumption has risen sharply. (Laughs)
Cretan diet is varied smithfield cafe and seasonal. People are always leaning on what they produced, but the food adapted to their needs. At least once there was a lot of physical work, and has breakfast included powerful ingredients such as meat, cheese and olives. It was a lot of poverty, at least after World War II, which Krečanom not spared. When my father was still small, for dessert they had no alternative but carob.
Very popular are rye rusks, has them throughout the day, from morning to night. Since several baked very hard and each piece separately before you have to use soaked in running water. We call them ntakos, another name for them is koukovagia, owl in translation. This name was given probably after that, because together with chopped tomatoes