Avgotaracho: Greece’s Caviar Avgotaracho (bottarga) -a Mediterranean delicacy of cured fish roe- is produced in Greece primarily from the flathead mullet caught in Greek lagoons, and especially in Messolonghi.
Read more...Octopus, squid, cuttlefish, and shellfish make for some of the best bounty and Greeks enjoy them wholeheartedly.
Read more...In a sea-bound country like Greece, with its seemingly endless coastline and hundreds of islands, it stands to reason the bounty of the sea would find its place on the table. Greeks eat lots of fish and seafood, in lots of different ways.
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Zagori is an area of great natural beauty and unique architecture in the Pindus Mountains in Epirus in Northwestern Greece. The area is of about 1.000 square kilometers and contains 46 villages. Zagoria villages is called by Greeks “Zagorochoria” meaning the villages behind the mountain.
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In 1989, Professor of Byzantine Studies, Helen Ahrweiler is appointed Chairman of the Cultural Centre Pompidou in Paris