I enjoyed very much this journey of Anco Cocagne through Greece: beautiful lanscapes and nice encounters.
There are some interesting aspects of Greece: the "mezzes" (Christoforos Peskias and the Dopios restaurant, Filippas Skylodimos buying anchovies, squids and prawns in the fish store and preparing "mezzes" in his grocery-tavern at the Piraeus, the meatballs or the Greek salad, Dimitris-the patron-who Filippas), Christos Skondras and his friends Panagiotis and Iordanis-the cooking in the openn air- (the abandoned hotel in the Peloponnese, the grilled mutton for 15 visitors), the "panigyri in the Cyclades (the patronal feast in Ikaria, Vassilis the organizer of the feast of Droutsoulas, the fundraising for public works-schools-roads-, the music and the dance all the night, Giorgos Stavrianos and the organizing of the panigyri in Sifnos, the father Yannis blessing the breads, the volunteers eating chickpeas soup and singing religious songs), the pottery of Sifnos ( Giannis and Dinos, the potters, the earthenware pots for cooking, Maria and the Mastelo pot-the goat meat,dill, salt, pepper and red wine and the cooking in the communitary oven), CostasPolychronopoulos and the volunteers of the Association "L'autre être humain" (the economic crisis of 2009, the free meals for the homeless people, the cooking of fresh products, the meal and the dialogue ), Evi Siougari-Parmentier buying vegetables in the market and giving cooking lesssons to French expatriate women (the famous moussaka, the three years training), Eleni Karimali and the Ikarian diet ( the longevity in Ikaria, the diet with many fruits, vegetables and legumes,but also the family ties, the physical effort and the quietness help to longevity).
I enjoyed the encounters of Anco with Dina Nikolaou in Syros (the coffee cup and the lokums)and in Athens (the Greek yogurts and the Loukoumades of Stani store-Thanassis Kapageorkos- , the change of the guards-the evzones-, the spice shop and the cooking of okras), with Athina and Dimitrios en Vathi-Peloponnese- (the fishing and cooking of squids), with Alexandre and Stéphanie in Kalamata (the pita , the market, the olive plantation, the monastery at Koróni, Viviane and the collecting of salt and the supper with filled tomatoes and peppers), with Dina again in Syros (the confectionery, the making of lokums by Dina Sikoutri,the cheese maker Stephanos Vakontios, and the meal prepred by Anco for the friends); nice encounters with very kind Greek men and women.