Nestled among the olive trees, about a half hour (40 km) from the ancient city of Sparta, in Peloponnese Greece, a fertile and mountainous region, lies a treasure of experience in eating from the earth and natural living. Eumelia http://www.eumelia.com is a biodynamic farm and ecotourism site that exemplifies sustainable living at its best, while […]
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These 7 articles are written by a number of friends and colleagues who have traveled and lived on and in Mediterranean islands and countries. They come from a variety of different backgrounds, but one thing is the same, they share a passion and love for the Mediterranean diet! These articles are full of their beautiful pictures, food recommendations, places to stay, places to visit, and how to get the most out of your Mediterranean Living experience!
For a taste of an authentic Greek lifestyle, visit Chios Greece (pronounced “Hee-os”), the island destination of Greek families and friends. Far from the tourism of the Cyclades, it lies 7 km from the Turkish coast and has maintained an essentially Greek way of life in its culture, its natural resources and especially its food.
Rhodes is the island of the sun, having over 300 days of sun annually. The Mediterranean diet is in full force here, with the olive tree being cultivated since ancient times. There are citrus trees and vineyards, beautiful wildflowers everywhere, and an array of wild herbs and greens growing out of the fertile Rhodian soil. […]
Three hundred huge Iberico pigs approach like a herd of buffalo, raising dust, hooves vibrating the earth below our feet. “Don’t be afraid,” Pepe said with a smile, “they are friendly but don’t let one get a hold of your foot!”
We are on the pastures of Dehesa de Solana, Jamón Ibérico producers in Cáceres, an autonomous community of Extremadura, Spain. Our guide for the day is Pepe Alba, master carver and owner of Turismo del Jamon.com.
When I first informed my friends and family that I would be studying abroad in Italy for a month to study the Mediterranean Diet, their initial response was, “What are you going to eat?” They all know I have been gluten-free (GF) for a year and while they were excited for my opportunity, it was clear that images of pizza, pasta, and grains were flying through their heads.
Join Artemis Morris, author of The Anti-Inflammation Book for Dummies as she shows you where to eat, what to do and shares some of the incredible recipes from the Greek island of Paros.
For me, and for many other food lovers, Thessaloniki is a gastronomic paradise. Walking down the streets, you are pulled in every direction by the aromas of grilled meats, strong coffee, fresh bread, savory pies and the sweet smell of bakeries pumping out tray after tray of syrup-laden desserts. There are plenty of ouzo and meze houses that serve small plates of traditional dishes that are influenced by years of occupation from different nations.
The jolly middle aged man with slightly rounded features and a walk that reminded us of Andre the Giant rattled off the specials of the day. This was a weekday in the Mediterranean and the specials were the only items on the menu. Goat stew, tzatziki, Greek salad, and Briam. I get such a thrill […]
I would like to share Cretan dishes that I have eaten in a two week period, all cooked by my aunt in a small village in northwestern Crete. All of these dishes are eaten for the lunch meal and leftovers are served for dinner. Lunch and dinner is enjoyed with a Greek salad, crusty bread and glass of wine.
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Foods of Crete Cookbook
"The scientifically acclaimed “Mediterranean Diet” is presented at its best here, with the liberal use of olive oil and plenty of vegetable and fish dishes in addition to mezedes (appetizers), meat dishes, desserts, and pretty much every Cretan dish you can think of."