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Food of Greece

Olive oil, wheat and the vine. Regional pasta shapes by the hundred, risotto and ragù, Spanish tapas and jamón ibérico, paella from the Valencian rice fields, Portuguese bacalhau, the Greek meze table.

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From Wikipedia

Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta, cheeses, herbs, lemon juice, olives and olive oil, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine, while incorporating Middle Eastern, Balkan, and Italian influences.

Greek cuisine on Wikipedia Text under CC BY-SA 4.0

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