A taste of Northern Greece: Culinary experiences from Erasmus
During my Erasmus experience in Northern Greece, I discovered that the region’s cuisine is as vibrant as its culture – rich, fresh and deeply rooted in tradition. From the bustling streets of Thessaloniki, to the coastal charm of Kavala and the multicultural influences in Xanthi, every meal felt like a journey through Greek heritage.
Northern Greek food is simple yet rich in taste. Dishes often include fresh vegetables, herbs, olive oil, and dairy products like yoghurt and cheese. Salads are a daily staple, always fresh and full of flavor. Yogurt, especially, is thick and creamy, often enjoyed on its own or as part of a dish.
Street food such as gyros, with grilled meat, vegetables, and tzatziki sauce wrapped in pita bread, is popular and reflects the lively and social spirit of Greek cities. Seafood also plays an important role, especially in coastal cities, where dishes like orzo with shrimp show off the connection between land and sea.
What stood out most was the freshness of the ingredients, whether it was fruit like strawberries or herbs used in cooking. The meals felt healthy and homemade, often shared with others, highlighting the social side of Greek dining.
An important element of Northern Greek cuisine is the Turkish influence, due to the region’s long and complex history. In cities like Xanthi, where Greek and Muslim communities have lived side by side for generations. The use of spices, phyllo dough, and sweet-salty combinations gives the food a unique character.
Through this experience, I understood that food in Northern Greece is not just about taste but also about lifestyle. It brings people together and connects them to their traditions. The Erasmus project didn’t just teach me about culture: it let me experience it through every bite.
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