Food That Tells a Story
Greek and Italian cooking share a love for olive oil, fresh produce, and long, shared meals. But each has its own grammar: Greece leans on herbs, lemon, and the sea; Italy on pasta shapes, regional cheeses, and the rule of few, good ingredients.
Greek Table
Meze—small plates meant for sharing—define the Greek way of eating. Feta, olives, tzatziki, and grilled fish or lamb appear again and again, with local twists from island to mainland. Souvlaki and moussaka are only the start; dig into stifado, gemista, or a simple horiatiki and you see how deeply food is tied to place and season.
Italian Table
In Italy, region matters more than “Italian” as a single idea. Roman cacio e pepe, Neapolitan pizza, Sicilian caponata, and Tuscan beans each tell you where you are. Pasta is never generic; the shape and sauce follow tradition. So does the rhythm: antipasto, primo, secondo, dolce—often stretched over hours and conversation.
Shared Roots
Both cuisines value simplicity and quality over complexity. The best dishes often have few components, prepared well. Wine, bread, and olive oil are non-negotiable. So is the idea that eating is social—something to do with others, not in a rush.
Whether you’re planning a trip or recreating flavours at home, understanding these traditions makes every bite a little richer.
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