Discovering Macedonia’s Gastronomic Identity through the Greek Breakfast
With a thin phyllo dough and filling with cream or cheese, bougatsa is a special pie that makes an exceptional breakfast choice. Although one can come across a bougatsa with other fillings as well, such as spinach or minced meat, the one with cheese is considered to be the most authentic.
Bougatsa was brought to Greece by Asia Minor refugees after the Asia Minor Disaster. That is why it became known and adopted initially in Northern Greece, where it is very popular mainly in Thessaloniki and Serres. It is certain, however, that it was widespread among the Greeks of Polis (Istanbul) and Smyrna. Over time bougatsa was spread from Macedonia to Epirus and from the Peloponnese to Crete. In Northern Greece, bougatsa is a favorite snack for every hour time of the day. Some argue that bougatsa is the evolution of the ancient placenta, which was a pie with a sweet or savory filling.
There are differences in the preparation of bougatsa between Northern and Southern Greece, which are related to the phyllo dough preparation process and the way of serving.
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Krokos Kozanis, also known as Greek saffron, is a spice that stands out for its excellent quality, vivid color and distinct flavor
Local Product
Our tea is part of our history.A story of people and their passion for local mountain tea and herbs.
Producer
Rizes Greek Delicatessen
Macedonia
Gea Olympou
Macedonia
Portokalidis Family
Macedonia
Mediterranean Soil
Macedonia
Thessaloniki – Halkidiki: A Crossroads of Cultures
Some places tell their story through monuments. Others reveal it through everyday rituals, local flavours and the first meal of the day. Thessaloniki and Halkidiki belong to the latter. For centuries, this region has stood at the crossroads of the Mediterranean, where ancient trade routes, Byzantine heritage, Asia Minor traditions, Macedonian customs and the monastic legacy of Mount Athos have come together to shape a distinctive cultural and gastronomic identity.
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