Wine was a daily basic ingredient in the diet of Ancient Greeks and was one of the main foods as it was part of the breakfast but also of the other meals. Hippocrates, the father of medicine describes the types and amount of wine that normal people need to drink and gives us, on his scripts, the healing properties for all kinds of wine that is consumed by humans.

Nowadays, Harvard Medical School studies have concluded that moderate wine consumption reduces the possibility of coronary artery disease by 20 to 40 percent because it increases HDL (good cholesterol) levels and reduces LDL (bad cholesterol). Its action is due to the strong antioxidant factors of red wine, and particularly to the phenols that absorbed by the bloodstream. These elements are found on the skin of the grapes.

An important element of the quality of the Greek wines is the proper utilization of the Greek vineyard, which combined with the geography of the country and the sweet Mediterranean climate, favored the creation of the small independent vineyards.

One of the main features of the Greek vineyard is the large number of micro-regions with a particular ecosystem (land – climate – vine variety) where wines of a qualitative character are produced.

In addition, the moderate fertility soils, often barren, give a good quality fruit. More specific, the vineyards are located in privileged locations, in coastal areas, on islands, on mountain slopes reaching altitudes of up to 1000 m. The vineyards are very few. Under these conditions, are cultivated the grape varieties. There are indigenous Greek varieties, many of which refer us to ancient Greece. There are totally over 300 precious native varieties in Greece and produce a whole range of wines. Each of them having its own personality and its highly formal character, “carries” the full weight of the geological history of its production site.

These small seeds are among the most nutritious foods. Sesame, as well as the products produced from it, namely sesame oil, tahini and halva, are extremely rich in vitamins, beneficial fats and valuable antioxidants.

Furthermore, tahini is concerned an authentic natural product of high protein value which is indispensable both for health and for proper nutrition. It is produced from selected sesame seed, which has been cooked and milled and is considered extremely healthy. Ιt has proven to be particularly beneficial to the human body because it contains a lot of nutrients and vitamins. More specifically, tachyne contains substances with significant antioxidant activity, vitamins E, B1 and B6 and a unique combination of proteins which are rich in sulfur-containing amino acids, lignans, sesame, sesamoline, tocopherol and natural minerals such as calcium, iron, phosphorus, magnesium and zinc.

Both sesame and its products are foods of high protein value, particularly rich in certain amino acids in which other plant foods are lagging behind. A combination of legumes with tahini increases the value of total protein. Sesame oil is particularly rich in unsaturated fatty acids that help reduce cholesterol. At the same time, sesame is rich in calcium, iron, phosphorus, potassium, magnesium, zinc and selenium, which are necessary for the good health of the human body.For the production of halva is followed a specific process.

First, the sesame is peeled and then baked and mashed to be prepared the tahini. Sugar and water are mixed and baked in the heat until the mixture turns into caramel. Then, the tahini is added and all the ingredients mixed together very well. It is a sweet especially popular during the period of Lent and can be consumed as a main food or as a dessert with cinnamon or lemon. Finally, it is considered sweet with a high content of B vitamins, vitamin E, calcium, phosphorus, magnesium, zinc, selenium and antioxidants. It is also rich in plant fiber, with a healthy fat, rich in polyunsaturated fatty acids and mainly ω-3.

On the basis of capacity, today, in Northern Greece is happening the largest sesame processing all over Europe. Halvas is produced from tahini, that is, 100% mashed sesame seeds, that’s why it keeps all the beneficial properties of this valuable seed.

Also, in the production of tahini, is used high quality of sesame which, after being processed by mechanical methods for washing, removing foreign bodies, etc., is smashed in stone mills without the use of chemicals or other substances and roasted.

Mushrooms are considered excellent food because they contain negligible amounts of fat and sugars, but significant amounts of plant fiber. Mushroom proteins, due to the presence of all the necessary amino acids, have high biological value and compete in the quality of animal proteins, but without the toxins, fats and cholesterol that they include. Therefore, they are considered ideal for vegetarians and an ideal choice for those who want to lose weight because they contain few calories.

The truffle is one of the most sought-after delights in the world. It contains excellent protein and amino acid quality, several fiber, minerals and trace minerals (such as iron, calcium, potassium, phosphorus, copper, zinc) and vitamins (B1, B2, B3, B12, D).

It also has therapeutic effects against muscular and arthritic pain (due to potassium) and high levels of cholesterol and is known for its strong aphrodisiac properties.

In Greece there are excellent quality mushrooms with a striking taste. Greek mushrooms are a healthy and superior gastronomic food that combines protein of high biological value, precious metals and microelements.

In many regions of Greece and particularly in Western Macedonia, there is a wide variety of mushrooms and have been found some kinds of them that considered rare in Europe and worldwide such as Gauteria Hellenica and Barssia Helenaica. Also, 27 of the 33 truffle species on the planet, including the rare tuber magnetum, have been recorded in Greece, which was discovered on October 7, 2010.   Due to the particular climatic and soil conditions in Greece, Tuber Aestivum (black summer truffle) is cultivated on olive trees which gives a light delicate aroma and a mild taste, that remind us the smell of nuts, walnuts and hazelnuts.

The prepared beverage with the name “mountain tea” has a lot of beneficial properties because of the tea’s essential oil, like flavonoids. Furthermore, this beverage is preferred by the Greek, especially at winter months because of its effect on colds and on inflammations of the respiratory system. These properties strengthened with the honey. Beneficial effects of tea due to its anti- flammatory and antioxidant action and it is also stimulant, without caffeine and anti-irritant, because it contains ferrum Fe. As a drink is very delicious, aromatic and it can be consumed cold or hot with sugar or honey.

The classic type of tea has no common with the mountain tea. It is about leaves of the plant Camelia sinensis which includes caffeine and high content of polyphenols that’s why is more tart than mountain tea.

Mountain tea is a herbaceous plant with up to 30cm high with thin, round branches and fluffy leaves. Its flowers are usually pink or purple or yellow and are inflorescences. The different varieties of mountain tea are found in mountainous rocky areas  and all of them have a special aromatic smell.

In Greece 17 kinds of this plant springs up and they have the name “Greek tea” or names from local towns, for example Olympus tea, Parnassos tea or Crete tea.

Lastly, one of the most recent research from German scientists, headed by J. Pahnke, a professor at the university of Magdeburg, showed that mountain tea and especially Olympus tea, affects the reabsorption of brain substances, with which information is received from one brain cell to the other. After that, he proceed to an interesting research on mice about Alzheimer.

Chios Mastic has been recognized since ancient times, for its particular aroma and for its healing properties. It has been recorded as the first natural gum of the ancient world, which used to clean the teeth and freshness of breath. They were still using it in cosmetics, for cleansing the face and body. It participated as an active ingredient in a series of pharmaceutical prescriptions and medicines, which have been registered at international pharmaceutical industry . It has also been distinguished over the centuries because of its beneficial properties in human health and the contribution to relief from various diseases.

In modern times, the scientific community, although with a delay, but with scientifically acceptable methods, confirms and substantiates the beneficial power of Mastiha Chios. It is scientifically proven that Mastic Chios has beneficial effects against digestive diseases, contributes to oral hygiene, has significant antimicrobial and anti-inflammatory action, is also a natural antioxidant, while it is contributing to wound healing and regeneration of the epidermis.

Nowadays, a series of announcements in journals of international prestige, confirms the historically recorded properties of Chios Mastic. These announcements are based on the results of laboratory research and clinical studies conducted by independent researchers both in Greece and worldwide. As a result they gradually reveal that Mastic Chios has unique beneficial and healing properties.

It should be noted that the Mastic trees are also found in other Mediterranean countries, but only in Chios there are mastic shrubs and more specifically in the southern part of the island, where the climate is warm and dry.

Many attempts have been made to be the mastic produced by this plant in other parts of the globe, but without result. Scientists haven’t found yet the reason why mastic does not thrives in any other part of the planet. However, the most likely reason is the special climate of the island of Chios.

It is widely accepted that the sugar of honey absorbed immediately by the body , that’s why is a quickly energy source. It includes trace elements that contribute to metabolism, it has antiseptic capacity and is a stimulant that increase the heart beat.

Honey is also a medicine for stomach ulcer, it has high content in choline which cures constipation and it helps the good function of human body.

Greek honey outweighs the other types of honey with its incredible flavor and aroma. This is due to the Greek sun, to the land and to the uniqueness of Greek plant life. Only in Greece there are 1.300 endemic plants, an extremely excellent variety of herms and trees, that offers honey a unique quality and taste.

Honey is kept in a sealed package for years. We have to store it in a cool place, away from warm and sun. As the years passing, it can undergo some physical changes. It could Crystallizes, changes color and had more intense flavor. However, there aren’t any nutritional changes. Crystallization, is a normal phenomenon, is proving that the honey is pure without any processing  and it has to do with the plant origin of honey. This is why they do not crystallized all of them neither at the same time. It depends on which main plant is used for honey synthesis. Honey can obtain a liquid form with medium warming without losing any of its biological properties.

Types of Greek honey:

• Thimari: intense aroma, extremely tasteful.
• Peuko: not sweet enough, full of trace elements, proteins and amino acids.
• Elato: A honey with excellent flavor.
• Reiki: Has a very pleasant fragrance, taste and fully nutritional.
• Portokalia: light color, excellent aroma and flavor.
• Eukaliptos: a honey ideal for colds.

Figs are full of vitamins, carbohydrates, natural sugar, phenols and dietary fibers. 2% of its whole weight is composed of calcium, a metal which is the basic teeth and bone ingredient and helps to blood clotting. Potassium is another metal which is included in figs and helps at blood pressure. Other metals like ferrum, phosphorus, sodium and spelter are in fewer quantities.

The fig vitamins are mostly vitamin K which helps to blood clotting, vitamin A, vitamin C and B6. The last is the most important for the skin and nervous system.

Lastly, dietary fibers are helpful enough for diets and weight loss. They have the ability to reduce the digestion of carbohydrates and generally they are helping to stay the glucose stable.

Dried figs are full of vitamin B1, B and metals like calcium, phosphorus, potassium and magnesium.

In Greece there are a lot of arable lands in mountainous areas. They produce the following varieties:

• Vasiliki Mauri
• Mauri Votanikou
• Kalamon
• Kimis
• Prasinosikia Lesvou
• Livano
• Phrakasana
• Vasiliki Leuki

Fava is full of ferrum , potassium, vitamins B,C,E, folic acid, proteins, low fat content and high content of phytochemicals which help the reproductive process and the child’s growth. They are also suitable for heart disease prevention, cancer and diabetes.

Furthermore, fava is rich in dietary fiber which helps in constipation. Its consumption reduces cholesterol ensuring heart protection. For this reason, if we substitute the meat with this legume, we are making a gift to ourselves. On the contrary, the excessive consumption of meat is inappropriate for our heart because of its fatty substances.

The famous fava Santorinis considered one of the best of her kind with attractive color and raciness.  So this simple feed has evolved from the modern chefs to a gastronomic food.

Especially Santorini’s chefs have touch up this food and they have made it the most popular and “in fashion” choice for summer vacations. In a few words, fava can easily be transformed to very delicious meals.

Even in ancient times, Hippocrates, the father of medicine and other modern doctors of his time, such as Dioscorides and Galen, refer to  crocus as a therapeutic and medicinal plant thanks to two components, the picrocrocin and crocin.

It is considered analgesic, antipyretic, healing, anti-insomnia and good for the stomach. It contains vitamin B12, lycopine, zeaxanthin, a-b carotene, vitamin C, iron, potassium and magnesium.

A small amount of crocus is enough to add extra flavor and aroma to all the foods, coffee or other beverages.

The red Greek saffron, Crocus Sativus Cartwrightianus, is considered the king of spices. Its excellent quality is worldwide superior and is cultivated only in the area of Kozani since the 17th century AD. where the cultivation process, the climatic and soil conditions of the area, as well as the special knowledge for the cultivation of the plant, contribute to its excellent quality and its special characteristics. These are the high coloring power, intense, characteristic aroma and spicy flavor.

The processing is done by hand and is needed 150,000 flowers to produce 1 kilogram of dry fringe or 90.000 workers’ bends to collect these flowers. Its expensive price (considered the most expensive spice in the world) is offset by the minimum quantity that used each time.

Ancient Greeks attributed their physical strength and spiritual wellbeing to the consumption of olive oil and according to Hippocrates, the father of medicine, olive oil was considered beneficial for more than 60 therapeutic uses, calling it “Grand Therapist”.

Nowadays,  we know that olive oil contains high levels of monounsaturated fatty acids as well as a wealth of bioactive ingredients. Some of these are the phenolic components which are the most studied. Regarding the benefits of monounsaturated fatty acids to human health, the American Food and Drink Agency (FDA) has licensed high quality health claims , for the first time in 2004. This concerned the protection offered by monounsaturated fatty acids in olive oil against the risk of cardiovascular disease.

The olive oil is more than a rich monounsaturated fatty acids source. Its phenolic ingredients have shown anti-inflammatory and chemo-protective properties. The oleocanthal of olive oil has been found to have a similar effect with the ibunoprofen anti-inflammatory medicine.

In Greece the ideal geoclimatic conditions as well as the sunny days combined with the appropriate cultivation conditions, have the effect of creating a worldwide higher lever, extra virgin.

Quality is determined by the following features:

• Colour
• Taste and aroma
• acidity
• Light and heavy
• Oxidation

‘Virgin olive oils’ are classified and arranged analytically with the following names, depending on their free fatty acids content(acidity) and on some specific features that provided for each category:

• Extra virgin olive oil (acidity ≤0,8%)
• Virgin olive oil (acidity  ≤2,0%)
• Olive oil Labade (acidity >2,0%) (is inappropriate for consumption and is intended for industrial use)