“Neighborhoods on a Plate” and Dimitris Skarmoutsos leave Attica and head south to discover the culinary treasures of Crete on Saturday 16 March at 16.45.

The first part dedicated to Crete starts from Heraklion, the largest city on the island and one of the most important urban centers in Greece. A mix of different cultures that flourished or passed through here with the different elements making up a unique landscape of the city.

The first stop is just outside of Heraklion in Galata Pediados to visit the “Kassakis” cold cuts unit. A family business that started with traditional recipes making apaki and vinegar sausage and reaching today presents a wide range of excellent smoked meats and cold meats.

Next is “Peskesi”, a restaurant whose reputation has far exceeded the borders of the island. The person in charge here is Tasos who grows all the necessary raw materials for the restaurant’s menu. Teased old Cretan recipes and new wonderful combinations with the finest ingredients of the region.

neighborhoods on the plate

One of the oldest shops in Heraklion with a history spanning almost a century, “Kirkor”, is our next stop. His first products were two types of bougatsa, the savory one with mizithra and the sweet one with cream, both based on a family Armenian recipe.

The first part of our Crete tour concludes with a stop at “Thygatera” a restaurant with Greek cuisine in the Ammoudara area that has an unlimited love for local ingredients, excellent raw materials, the slow food movement and traditional Greek recipes

Returning to the studio, Dimitris Skarmoutsos prepares excellent chicken with parmesan and tomato sauce and delicious spaghetti cacio e pepe.

See you next week in another neighborhood!