A brief description of some of the top foods to try in Greece and Italy.

1. FOODS TO TRY
M Riddell – February 2019

2. Be adventurous.
Try everything once and the
good stuff twice.
You’ll never know if you
don’t try.

3. GREEK FOODS

4. Horiatiki
• A village salad which includes tomato, cucumber, pepper, onion and feta
cheese, spread with olive oil and oregano.

5. Tzatziki
• Made with yogurt, cucumber and garlic, tzatziki is a typical Greek dip.

6. Souvlaki
• Souvlaki, the famous Greek fast-food, is grilled meat (usually pork or
chicken) wrapped in pita bread with tomato, onion, tzatziki and fried
potatoes.

7. Dakos
• A traditional dish from the island of Crete, Dakos (or Ntakos) salad consists
of barley rusks soaked with water, spread with olive oil and topped with
fresh tomato and soft white cheese, such as feta, and olives.

8. Dolmadakia
• It is made with grape leaves, which are stuffed with long-grain rice and herbs
like thyme, dill, and fennel.

9. Pies
• Mostly used as appetizers. They can be thin and crispy made with translucent
pastry sheets, or more crumbly and rich. They can be stuffed with cheese,
wild greens and herbs, or even minced meat.

10. Feta Cheese & Olives

11. Fish
• As Greece is surrounded by sea, fresh fish dishes are regularly cooked. You
should definitely taste fried small fish seasoned with lemon and olive oil
dressing. Fried fish in Greece are usually small in size, like maridha
(whitebait), gavros (anchovy) or sardela (sardines).

12. Baklava
• For example, the famous baklava consists of pastry layers that are filled with
ground nuts and then drenched in honey

13. ITALIAN FOOD

14. PIZZA
• The Margherita pizza is a legendary combination of tomato sauce,
mozzarella, and basil. Whether by coincidence or design, the Margherita also
displays the colors of the Italian flag.

15. Lasagna
• Traditionally lasagna wasn’t made with tomatoes (remember, those came over
from the New World in the 16th century); only ragù (meat sauce), béchamel
sauce, and cheese, usually mozzarella or Parmigiano Reggiano or a
combination of the two. Even today, only a bit of tomato or tomato sauce is
used in a traditional ragu.

16. Carbonara
• This dish is deceptively simple – spaghetti, eggs, pecorino cheese, cured
guanciale, and black pepper – but takes a lifetime to master and a good
version will change your life
This Photo by Unknown Author is licensed under CC BY-SA

17. Focaccia
• There are hundreds of types of bread in Italy, and the best one is the one
baked locally that morning, wherever you happen to be staying. But you
shouldn’t leave without trying at least a few of the various types that Italy’s
robust baking culture has developed over the years.

18. Coffee
• Just remember, Italian coffee isn’t like coffee in your local Starbucks. Though some
of the dozens of choices might sound similar (latte… anything that finishes in –
puccino, etc.) they are rarely what you have been led to believe they are. For instance,
if you were to order a ‘latte,’ in Italy you would simply be served a glass of milk.
• From a regular “caffè” to a cappuccino, a caffè macchiato to a caffè latte, coffee is
ubiquitous in Italy but there is a considerable amount of regional difference. In
Trieste, for instance, you can order a caffe triestino to get an espresso with whipped
cream on top, whereas in Naples coffee is served strong, creamy and fast. Avoid
taking sips of water after your shot (and we do mean shot) of coffee to show your
culinary prowess.

19. Tiramasu
• The country’s most beloved after-dinner dessert. This no-bake parfait
features alternating layers of soft, sweetened mascarpone cheese and coffee-
soaked ladyfingers.
This Photo by Unknown Author is licensed under CC BY-SA-NC

20. GELATO
• Though gelato translates to ‘ice cream,’ it’s not quite the same. By law, gelato has
far less butterfat than ice cream: about 4 to 8 percent compared to 14 percent for
ice cream in North America. The low-fat content means that gelato is served a bit
warmer and tends to melt in your mouth faster, it also intensifies the flavor and
gives it a more velvety texture.
• Second, gelato has a much higher density. Regular ice cream has air and water added
to increase volume and weight. Unfortunately, these additions also make it less
flavorful. This practice is illegal in Italy, leaving gelato (at least, traditional artisan
gelato) super sweet and super flavorful. Finally, good gelato isn’t made for long-term
storage.

21. • So how can you know if it’s the good stuff or not? When seeking out fresh,
artisanal gelato there are a few things to look out for. Before purchasing,
check out the color (is it natural or neon bright?), if the fruit flavors are in
season (they should be), and if there is an ingredient list on display.
• Also, check out how it’s stored. Artisanal gelato is slow-churned and often,
though not always stored in covered, circular containers. Those heaping trays
of wavy-topped gelato might look pretty, but they have also been whipped to
adding more air to the product.