Ep 12. Episode 112: The Centaur's Kitchen: Preserving Nature's Bounty

My Greek Table with Diane Kochilas season 1 episode 12, titled "The Centaur's Kitchen: Preserving Nature's Bounty," explores the art of preserving food and traditional culinary practices in the region of Pelion.

Located in central Greece, Pelion is known for its lush forests, mountainous landscape, and abundant natural resources. In this episode, Diane Kochilas travels to Pelion to learn about the region's unique culinary heritage and the methods used to preserve the ingredients that grow there.

Diane meets with locals who share their stories and traditions of preserving food, including the use of salt, smoke, and vinegar. She visits a family-run olive oil press and learns about the different types of olives and methods of pressing them into oil. She also learns how to make grape molasses, a deliciously sweet syrup made from grapes and used in many traditional Pelion dishes.

In addition to exploring traditional preservation methods, Diane also discovers how modern technology and innovation are being used to preserve and promote Pelion's culinary traditions. She visits a food lab where scientists are exploring new ways to preserve local ingredients, such as herbs and mushrooms, and a gourmet food company that specializes in creating products using Pelion's unique flavors and ingredients.

Throughout the episode, Diane cooks up a variety of dishes that showcase the flavors of Pelion. She prepares a savory pie filled with spinach and feta cheese, a hearty soup made with mushrooms and potatoes, and a sweet dessert made with walnuts and grape molasses.

"The Centaur's Kitchen: Preserving Nature's Bounty" is a delightful journey through the culinary history and traditions of Pelion. With its focus on traditional preservation methods and innovative approaches, the episode offers a fascinating glimpse into the role of food in preserving culture and heritage.