Editorial

At certain men it comes very early. At others much later or perhaps never. For us it was at ages of 30 and 47 for each person separately. The modern way of life in combination with the development of food industry made the human be removed from the nature and the healthy diet. This distance from the nature created at us the learning need for the process of preparation and making of dinners that we consume every day. It was the need to know how we prepare each food we eat every day we and our children. Morning, noon and evening. It was the need to record these unusual experiences and bring the family together to the dining table like the old days.

The reasons that led us ...many. The most important ...

• Most cooking books and most web pages are written for people that have very big familiarization with the cooking. On the other side we talk in a public which makes his first steps in this section through the experiences of simple persons.
• Raw materials are usually simply reported without clarifications, annotations and proposals so that they leave voids to those they try to learn the art of cooking.
• The cooking recipes that be published are usually complicated and impressive. So exists therefore some space for recording simple daily recipes or experimentations for beginners.
• If you are going to do something, do it right. All recipes that you will find in our website have been made by us or at least we watched the process and of course we tasted the result.
• Greece has a very long tradition in the healthy Mediterranean diet. For ages our ancestors they was nourished with foods that cooked from the local species of plants, animals and fishes. Propagating the Greek traditional cooking we keep live our tradition and our health.
• The spread of Greek food production. We consider that the products consumed by Greeks we must be recorded. We do not put taste labels and we do not claim taste identities. We prompt however to the Mediterranean diet continuously.