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Breakfast GREEK BREAKFAST HELLENIC CHAMBER of HOTELS GREEK BREAKFAST HELLENIC CHAMBER of HOTELS 2 3

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Breakfast GREEK BREAKFAST HELLENIC CHAMBER of HOTELS GREEK BREAKFAST HELLENIC CHAMBER of HOTELS 2 3 ...discover greek gastronomy at your hotel’s breakfast www.greekbreakfast.gr 1 ...discover greek gastronomy at your hotel’s breakfast GREEK BREAKFAST HELLENIC CHAMBER OF HOTELS GREEK BREAKFAST HELLENIC CHAMBER OF HOTELS 2 3 Identity of the Within the frame of its basic objectives the Hellenic Chamber Hellenic Chamber of Hotels of Hotels designed, realized, supported and most of all believed in the Greek Breakfast. The Hellenic Chamber of Hotels has been in operation since 1935 as a Legal Entity of Public Law. Within the frame of its basic objectives the Hellenic Chamber of Hotels designed, realized, supported and It is the institutional consultant of the State on matters of tourism and its members are by law all most of all believed in the Greek Breakfast. the hotels and organized camping sites of the country (about 10,000 units). It is run by a Board of The aim of the Hellenic Chamber of Hotels is to make Greek Breakfast a source of added value to the Directors of elected representatives of hotels and organized camping sites of the country and it Greek hospitality professionals: is a member of European Association of Hotels, Restaurants, Cafes and Similar Establishments in › By giving them the chance to diversify the provided services Europe (HOTREC). › By contributing to the upgrade of the travel experience of the tourists Among the main objectives of the Hellenic Chamber of Hotels are: › By contributing to the development of the primary sector. › To develop the hotel industry of the country and to enhance the tourism product. Performing its institutional role with a high sense of responsibility, the Hellenic Chamber of Hotels › To highlight the developmental and social role of the Greek hotel business. attempts, with Greek Breakfast, to organically connect tourism with the agro food sector, the two › To promote the cooperation of the hotel business with the other branches of the Greek economy. productive branches that will form the pillars of the new development model of the country. GREEK BREAKFAST HELLENIC CHAMBER OF HOTELS 4 5 Greek breakfast, philosophy of the program The Greek Breakfast is an initiative taken by the is common, each region has its own gastronomic Hellenic Chamber of Hotels which utilizes and treasures and so the characteristics of the connects the cultural – gastronomic wealth of the Cretan cuisine for example differ from those of country with the Greek hotel business. Macedonia, of Epirus, of the Peloponnese, of the Aegean islands etc. It is a program designed by the Hellenic Chamber of Hotels which has been in operation since 2010 It is the gastronomic diversity of each region and whose aim is to enrich the breakfast offered that the “Greek Breakfast” wants to highlight, in Greek hotels with pure and unique Greek contributing to the formation of the cultural products as well as with traditional local dishes identity and tourist profile of each place, giving from every region of Greece. in this way guests the chance to get to know and taste at breakfast the wealth of our Greek The aim of the “Greek Breakfast” program gastronomic tradition. is to give Greek hotel guests the chance to know the gastronomic wealth of our country Because, apart from getting to know the dishes and taste at breakfast the innumerable Greek and products, the aim of “Greek Breakfast” is to products and dishes which are at the heart of the bring together the producers with the consumers, Mediterranean Diet. The Mediterranean Diet is to help visitors learn about the ways of production not just a modern dietary trend but is according and highlight in this way the place, the landscape to UNESCO the “intangible cultural heritage of and the natural surroundings where each flavor mankind”. is produced. Our wish is to identify bottarga with the calm and melancholy lagoon of Mesologhi, The main products of the Mediterranean diet such the gruyere of Crete with the “mitata” (shepherd’s as the bread, the rusks, the olive oil, the olives, the house) in the Lefka Ori mountains, the fava yoghurt, the honey, the cheese products, the cured beans and cherry tomatoes of Santorini with the meats, the fresh vegetables, the legumes, the pies, volcanic environment of the island, the “tsakoniki” the sweets and the fresh fruit form the basis of eggplant with the beautiful valley of Leonidio, Greek breakfast. the oil with the fertile plains of Messinia, so that Each part of Greece, depending on the climatic the gastronomic experiences are combined with conditions, the soil, the produced products and experiences of exploring places, techniques and the cultural relations and exchanges, has formed the way of life of people in the countryside. So a particular gastronomic culture and local that gastronomy, culture and natural environment cuisines. Although the foundation of gastronomy have a common identity. GREEK BREAKFAST HELLENIC CHAMBER OF HOTELS 6 7 Bread and bread products The history of Greece is closely connected to It is the quintessence of village style bread the history of wheat and bread. We learn from transformed in long lasting food that is of great ancient texts that Greeks offered bread to gods nutritional value and an example of healthy diet. and goddess Demetra was the goddess of cereals In Crete, “dakos” is a bun that is cut horizontally and agriculture. Nowadays in Greece they make in the middle and then the pieces are baked excellent kinds of bread with wheat or barley separately so that they become rusks. and depending on the region they are enriched On other islands, in the dough for the rusks they with local produce and turned into “liopsomo” add oil (Lesvos, Kythira) or various aromatic herbs (bread with olives), “stafidopsomo” (with raisins) such as cumin in Crete and Karpathos, anise in or “patatopsomo” (with potato). The Thessaloniki Lesvos, mastic in Chios and Lemnos, saffron in “koulouri” (bun) is a characteristic type of bread Anafi and other islands of the Cyclades. When that is made with wheat, salt and very little oil. rusks accompany coffee or tea then they are It is round in shape and sprinkled with sesame. smaller in size and include sweeteners such as Rusks is hard bread baked twice, cut in slices and sugar, molasses or locust bean honey. it is usually made with barley flour. The history of Greece is closely connected to the history of wheat and bread. GREEK BREAKFAST HELLENIC CHAMBER OF HOTELS 8 9 Olives and oil From antiquity to our days the olive has been Greek cuisine uses olive oil the sacred tree of our land and it is closely connected with the culture and diet of our country. a lot both uncooked in salads The diet, religion and art of the ancient Greeks and in frying and cooking. included elements of the olive tree, the branch of which was used as a symbol of peace, wisdom The aroma and taste of the Greek oil are unique and victory. Even the winners of the Olympic –in particular the oil of Crete, Messinia, Chalkidiki Games received as prize an olive twig (“kotinos”). and Lesvos– and that is why it is extremely Hippocrates was the first to discover the popular in the international markets. There are beneficial properties of olive oil and recommended many varieties of olive trees in Greece which it as treatment to cure ulcers, muscle pains and produce excellent table olives such as the varieties other ailments. The Mediterranean diet is based of Chalkidiki, Kalamata, Igoumenitsa, Throuba of on olive oil as a source of fatty acids. Thasos, Agrinio, Paramythia and Mytilene. Greek cuisine uses olive oil a lot both uncooked in salads –many times flooded in it– and in frying and cooking. GREEK BREAKFAST HELLENIC CHAMBER OF HOTELS 10 11 Cheese products Yoghurt ~ Cured meats There have been references to cheese in many and in particular the strained yoghurt is a recent ancient and classic texts. Even in mythology it development that is known throughout the world is said that they sent Aristeos, the son of Apollo, for its quality, thickness and delicious sour taste. to teach Greeks cheese making while in Homer’s The ancient Greeks were great fans of intestines Odyssey we learn about the Cyclops Polyphemus and had developed special techniques regarding and his cheese making. Today in Greece apart the filling of sausages as it is mentioned in tens from the world known “feta” there are hundreds of extracts from our ancient Greek gastronomic of cheeses whose value lies on the climate and literature. the unique flora of the Greek nature with the most In Greece today, every region has its own cured important being the gruyere, the ‘kasseri”, the meat. The most particular ones are the “syglino” “myzithra”, the “manouri”, the “galotyri” and the of Mani, the “apaki” from Crete, “louza” from “kefalotyri” while there are some excellent local Mykonos, “nouboulo” from Corfu, “pastourma” from cheeses, produced in smaller quantities, such as Thrace, salami from Lefkada, “kavourmas” from the “kopanisti” from Mykonos, the “krasotyri” from Thrace and sausages from Pelion. Kos or the “ladotyri” from Mytilene. Yoghurt has been included in the Greek diet since The Greek cow yoghurt and ancient times as it is considered a food rich in in particular the strained yoghurt nutrients. The traditional Greek yoghurt is mostly made with sheep’s milk or a blend of sheep’s is known throughout the world milk and goat’s milk. The Greek cow yoghurt for its quality. GREEK BREAKFAST HELLENIC CHAMBER OF HOTELS 12 13 Sweets The Greek sweets are divided into two categories: spoon sweets and baking pan sweets. Some of the most traditional sweets of Greece are the spoon sweets.
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