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Taste the Earth: Exploring ture still follows the seasons. Local farm-
Greece’s Organic and Sea- ers’ markets, known as laiki, play a central
sonal Culinary Delights role, offering a wide variety of seasonal in-
gredients—wild asparagus in April, cher-
Greek cuisine is a celebration of fresh, ries in May, and figs in September. Each
local produce. A strong tradition of season brings its own distinctive flavours
homegrown fruits and vegetables, cou- and dishes.
pled with a high organic production rate,
ensures that food is not only delicious but Eating seasonally is also healthier and
also environmentally friendly. Seasonal more flavourful, aligning with the Medi-
eating is a way of life for Greeks, reducing terranean diet’s well-documented health
the need for intensive farming and mini- benefits. Each cycle of the year offers
mizing environmental impact, especially in unique produce, allowing for a deeper
the free-range rearing of sheep and goats. appreciation of what each season brings
In Athens, despite its increasingly multi- to the table. This approach not only sup-
cultural food scene, traditional food cul- ports sustainable food practices but also
i GR E E C E TR A V E L
