An indispensable addition of Greek cuisine is the local wine. The most popular retsina. There is probably the world's second such food product, not to mention the wine, which taste as a preservative effect on the taste and the proper device, as in this particular wine. Flavored with pine resin, it is, give the product durability. It tastes so earth, stones, woods and a little wine. If the resin has the properties of preservatives are only slightly. Retsina is a wine young, aged only after pressing a few weeks and already it can be administered on the table in copper pots. After one year, comparing with vinegar is becoming more relevant.
The foundation of the Greek cuisine is olive oil. In antiquity, was also abundantly used in cosmetics: rubbed over her body and hair after a bath. Olive oil consumed raw, cold-pressed in large presses, and poured it on the spit roasted meat. Also eaten olives in its entirety, rather than raw marinated. Today olive oil is the foundation of all Greek dishes, is used for frying, added to salads (such as for us, in an unimaginably large quantities), a component of many sauces and dishes. A visitor may have difficulty getting used to it, but it is slightly greenish digestible fat and healthy. More worrisome to strangers is the temperature of food served, they are only a year, it is better to highlight the natural flavor of food.
A full breakfast is not popular in Greece, while lunch is eaten late in the afternoon. The Greeks used to say, even: "I do not eat breakfast ..." - Before leaving for work only drink a cup of coffee, which they eat crackers, biscuits, or pancakes with jam. At eleven often tend to lump called tyropitta, filled with hot liquid and feta cheese. Lunch is eaten between 13.30 and 17.30. The main meal of the day is dinner, usually eaten in restaurants or taverns around 22.00 or even 23.00.