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Greek gastronomy

Greek Gastronomy

Evolution goes through tradition
In Greece, each geographical area hides its own taste secrets. From the variety of raw materials, to recipes and cooking methods. Each geographical region of Greece is a different “small homeland”, with its traditions and customs.

After a period of devaluation today, modern Greek chefs bring back to the fore the culinary traditions of each place, creating at the same time modernist and progressive interpretations of traditional recipes.

The world and modern Greek gastronomy goes through tradition and authenticity, but without going beyond modern techniques or international trends, offering new tasting experiences to anyone who tastes it. But let’s see the main geographical areas of Greece and the taste characteristics of each.

Macedonia – Crossroads of civilizations
Variety of products and raw materials since the landscape of Macedonia consists of sea, plains, mountains, lakes etc. The rich and fertile land of Macedonia offers a variety of raw materials, gives us generous hunting, wines, cheeses and meat.

Macedonian cuisine combines local raw materials and traditions of peoples such as the Pontians, Vlachs, Sarakatsani, Asia Minor, etc. Typical of the Macedonian cuisine are the appetizers and the sharing, although the latter is characteristic of the Greeks in general. Today in the area there are many ouzo bars, taverns and creative cuisine restaurants with local references.

Epirus – Mountain cuisine
The basically “mountain” cuisine of Epirus relies on livestock products due to the diversity of the soil.

There are many basic dishes with meat or fish and seafood such as mutton kontosouvli, grilled lamb, spit lamb, kleftiko or braised casserole. Sheep and goat soups and of course hunting like the hare or the wild boar would not be missing.

Today the modern cuisine of Epirus combines traditional recipes and pure raw materials with modern techniques. For example, saganaki sheep, smoked trout and smoked eel carpaccio and much more.

Crete – The epitome of Mediterranean cuisine
Cretan cuisine is based mainly on olive oil, wild greens, herbs, vegetables and legumes. In Crete, due to animal husbandry, many cheese products are produced from goat and goat and sheep milk, such as kefalograviera, mizithra, anthotyro, xinomizithra, chtogalo and many more.

Who has not heard the snails bourmouristos, the goat with stamnagathi, the scurvy macaroni, the hariotiko bureki, the antikristo or ofto and the gamopilafo (it is cooked mainly at weddings). Today in Crete, the visitor has the opportunity to enjoy traditional authentic recipes both in the coastal areas and inland.

Dodecanese – The cuisine of the Aegean
The diversity of the islands in combination with the strong sun and the sea, created a series of excellent products characterized by taste, quality and uniqueness. The cuisine of the Aegean consists of dishes made with raw materials, which one can find only in this area.

The cuisine of the Aegean also has its own streetfood. The pies of Rhodes with vegetables, and the chickpea meatballs with rosemary (tomato jam), which are wrapped in tortillas.
Apart from fantastic landscapes, Greece also offers a gastronomic tradition that can travel around the world through products and dishes that are unique in the world.

Provil’s experience and knowledge, in the field of food industry, gastronomy and every professional food producer, are also developed through the company’s Training Center (Provil Experience Center – PEC).

In the catering industry, both professionals and future Chefs and Cooks, come in contact with all the equipment that makes up the professional kitchen. Through the Provil Training Center, they have the opportunity to watch and try both cooking techniques and equipment management, but also to be informed about more modern cooking methods related to Greek and international cuisine.



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