This week, we’re off to the Greek Islands with chef and food historian, Carolina Doriti for a deeper dive into the stories of Greece through its food.
Takingthe tourist to see the traditions, the artisans and the produce of our favourite holiday islands, says Carolina, helps to connect them more with the food and the people, an essential element of sustainable travel. As she takes us through four food moments from four of her favourite islands, we learn about how to slow-cook chicken in a tserepa, why to pair Samos wine with poached peaches andhowtotransform rusks withlemon leaves.
Head over to Gilly's Substack for a recipe from the book and for Extra Bites of Carolina.
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