• Bougiourdi: A food specialty of Thessaloniki – is like a lusty Greek fondue. A slab of feta is placed in a terracotta dish, splashed with oil, and covered with a few slices of tomato and slivers of long green hot pepper. Then it gets a shower of “boukova”- hot chili pepper flakes. The spicy feta broils until it gets crisp on the edges. • Patsas: This is definitely a dish for the daring. Calves’ hooves, tripe, and belly boil with water and salt. And that’s it. This soup, which has its roots in the ‘melanos zoumos’ (black broth) that fed the armies of Alexander the Great, has long been popular in Thessaloniki. • Bougatsa: The Greeks from Asia Minor brought many food specialties to Thessaloniki. Bougatsa is the best of all of them. Their way with delicate phyllo shines in these super-fresh pies. Bougatsa used to be just plain phyllo, because the phyllo was so delicate and delicious. Eventually, bougatsa got an upgrade, with fillings of cream, cheese, spinach, or spicy minced meat. • Sesame Begal or “Koulouri Thessalonikis: It is one of the healthiest sources of carbohydrates, protein and energy; making it truly tasty despite its simplicity. Your options on that are many: feta cheese, bacon, cream cheese and smoked turkey, raisins, chocolate or marmalade. • Trigona Panoramatos: Trigona in Greek means triangles, and the dessert is named after the triangular shape of the phyllo crunchy cones which are filled with cream • Kazan Dipi is a traditional dessert from the Byzantine ages that came to Thessaloniki along with the Asia Minor refugees. It is actually a milk pudding. The story behind the name of this dessert is interesting. When the Sultan asked his pastry chef for a dessert, the pastry chef burnt the milk. As an excuse, he introduced it to the Sultan as a kazan dipi. Kazan dipi actually means “the bottom of the caldrons” and nowadays it is referred as the creme brule from the Balkans.

• Fasoulodavas: the most favorite food in Veria. Is a delicious plate traditionally made of beans. In those cold winter days try it with some handmade “tsipouro”. • Revani: It is produced and served in Veria with the same recipe from the time of the Ottoman Empire, and from then it is sold in the restaurants of Veria. • Zigouri meat with quinces • Sarmadakia with parsley • Lamb with orzo pasta baked in the oven • Retseli: This recipe was a smart way for the housewives to preserve fruits. Apples, quinces, apricot, figs but also sliced vegetables such as eggplants and courgettes;

The local cuisine is intensely multicultural. The Greek diaspora is concentrated on the table with all its features! King of all … the Pontian cuisine. • Fresh fish from the lake • Incredible meat from the local farms • Venison and boar • Homemade pickles • Milk and dairy products from • Koukaki factory

Every corner of the prefecture has its own distinctive mark, which arouses interest and senses with intense images, unique tastes and the sweet smell of nature. • At births they made langites-pitulitses • Αt death pupkes (round breads) • Μacaria , a sweet made of rice or vermicelli. • Goulisnos with parsley and garlic • Grilled yellow pumpkin

The local cuisine in Pieria offers a wide variety of Greek, local and traditional foods, desserts and drinks. They are made from genuine ingredients that ensure healthy nutrition and tasty enjoyment. Flavours that have the beauty and aroma of oregano, parsley, basil, mint, nutmeg, cinnamon and cloves. • Meat-based dishes • Pies (Juicy grass pies with wild greens, leek pies, meat pies with goat or goat mixed with trahana and cheese, pumpkin pies, spinach pie, grass pie, sausage pie, prasopita, savoury or sweet bugatsa, milk pie, minced meat pie, cassava pie, chicken pie, cabbage pie, rice pie, onion pie and apple pies) • and fish dishes • Fresh fruit such as kiwis, apples, peaches and cranberries • Goat or goat stew • Pancake with leeks and pork • Fried forest mushrooms extinguished with vinegar • Cabbage (wild greens) slow-cooked with tender goat • Crispy egg balls • White-fleshed and delicious marmots • Fried squid, sole, cephalopods, shrimp, and sea bream

Serres’ cuisine as a luscious flavor trip. It’s very rich and originates from Asia Minor, Thrace, Pontus and the Balkans. • Akanés (also known as “Lailia”): One of the most known sweets of Serres is Akanés. Its appearance is similar to lokum (Turkish delight) but its taste differs. The basic ingredients of this delicacy are fresh butter and almond. You have to try it when you visit Serres because you won’t be able to find it anywhere else! • Spirulina: A fine example of the quality and the nutritional value of Serres’ healthy diets is Spirulina. It is a small nutrient-rich algae with high quantities of protein, minerals and plant fats valuable for our bodies. • Buffalo meat, milk and kavourmas (kavurmak): Buffalo meat and other buffalo products (cold cuts, sausages, kavourmas etc.) are the key elements of the city’s gastronomic tradition. • Tulumba: It is a syrupy dessert whose basic ingredients are flour, eggs and water. You can enjoy it with different coatings such as chocolate!

• Pie with wild greens and spinach (vegetable pie) • Trahano goat pie (trahanopita) • Pork sausage with orange and leek • Yalantzi dumplings • Chicken stuffed with trachana • Kassandrino Easter goat (dill, fresh onions, sour plums and rice)

• Vegetables such as turnips or salad • Dark breads • Porridges, an occasional fish • Cheese curds • Ale, or mead. • Beer • Fish was smoked and meat dried to increase their longevity. As a rule, monks did not eat meat except if they were ill and on special occasions.

• Arnáki Thassou • Anevato • Anchovy wrapped in vine leaves (This is a sea dish that is preferred in the city of Kavala. With all the freshness of the open sea and embraced by the vine itseld, this dish stands out and is... full of summer!) • "Gouna" mackerel fish (Gouna" means "fur" and even fish wear it, although not the one you 're thinking about! Even though many fish can become "Gouna", that is dried-up or sun-dried, mackerel really stands out as a unique dish in the Eastern Macedonia region and especially in the city of Kavala!) • Skewered kiddling • Kavourma (Boiled chunks of meat set in their beef-tea gel with extra spices. What a taste)

• Lamb meat with hilopites (a type of pasta) also called youfkades • Pastourmadopita (made with seasoned and cured beef meat) • Prasokreatopita (a meat and leek pie which is customary to eat on New Year’s Day • Tsigerosarmades (lamb entrails with herbs and spices) • Roditis, Athiri, Asyrtiko, Xinomavro, Negoska as well as Cabernet Sauvignon and Cabernet Franc wines. • Tavouk gkiosou (the only pastry made with chicken!) • Muhalebi (creme with syrup made with rose water) • Seker pare (tasty biscuits made with semolina, soaked in syrup) • Soutzouk loukoum (a sausage-like confection with walnuts)

• Stragalia (roasted chickpeas) of Komotini • Pastourmas • Soutzouk loukoum, a very special product, which combines tradition and multiculturalism. • Tanosour (a soup based on korkoto, which is peeled and broken durum wheat from Pontus • Manti (a spiced meat mixture, usually lamb or ground beef, in a thin dough wrapper and either boiled or steamed) • Hanum burek • Samali • Halva, tahini and petimezi

• Kavourmas is a traditional Greek meat dish (You will discover it in four different flavors, characterized by the type of meat used. Beef with minimal fat, mutton with enough fat but with an extremely concentrated flavor, mixed with pork and beef, spicy with leeks and various spices. • Babo: is purely Christmas food. It consists of pork intestine stuffed with minced meat (today mince), pieces of liver, rice, chopped leek and spices. It was cooked in a clay pot or in wide chukas. Today in a shallow earthen pot the «yuvetsi". • Barbara's candy, which is a typical traditional food of Thrace. • Langites (crepes) • Petoura or yufkadis (pasta) • Blighuri (Bulgur) • grivadi here is called sazani, the goulianos, the largest predatory river fish, can reach 30 kg, while the sea bass and redfish of the Evros are excellent grilled or fried. Eggs from sazani and gouliano are used to make wonderful caviar meatballs. • Katsamaki • Frumenty • Hebrew trachanas is mainly prepared without milk, with yeast and vegetables and is usually slightly hot. But there is also the preparation with milk, with a milder taste, suitable for children. • Lambriatis Goat in all its versions (cooked, grilled, stuffed) is the trademark of Samothrace. Connoisseurs can also find it in the city's taverns. A typical traditional dish is Lambriatis: goat or lamb stuffed with rice, fresh onions, dill, raisins, small pieces of liver and salt. As its name indicates, it is a characteristic dish of Lambri. • Pumpkin pie, the most typical Hebrew pie. It is twisted, with a thin, handmade leaf and a sweet pumpkin filling. • Steamed reeds, the Thracian Sea supplies the region with abundant fish and seafood. Anglers can also look for fresh river fish from the Evros. A signature dish in the area is steamed cotton candy. The fish is steamed for a few minutes in a saganaki pan with a little water, pepper, lemon and garlic.