About traditional products
During recent decades, the scientific community has recognized, through
many clinical and epidemiological studies, the important role of the
Mediterranean diet for the prevention of complex diseases such as cardiovascular
disease.
The traditional Mediterranean diet was defined with the following characteristics:
· Ample fiber (fruits, vegetables, bread / cereals, potatoes, legumes, nuts)
· Minimum processed products
· Dairy products (mainly cheese and yoghurt) everyday in small to moderate quantities
· Fish and poultry in small to moderate quantities
· Red meat in small quantities
· Olive oil as the main source of fat containing monounsaturated fatty acids
This nutritional profile of the Mediterranean diet results in both low in saturated fat and cholesterol and is also high in carbohydrates and fiber.
Traditional Greek products, such as olive oil, traditional pasta produced by fresh and pure ingredients, and cheese, are key elements of the Mediterranean diet.
Hylopites, traditional Greek pasta, are produced with fresh milk, fresh eggs, wheat flour, semolina and a bit of salt. All the ingredients are produced by local producers in rural Greek areas renowned for the quality of their products.
Trahana is a kind of pasta made from wheat or semolina, which is boiled with milk and then is dried naturally in the air. There are different types of trahana, like the sweet and the sour. Sour trahana is made of milk, yoghurt, milk butter, semolina, wheat flour, salt.
Feta cheese is a traditional Greek product which has been established by the European Commission as a protected designation of origin (PDO). This means that the name "feta" can not be used for similar cheese made abroad by another process from the traditional. It is a type of cheese in brine, the roots of which are traced thousands years ago in Ancient Greece. It is made exclusively from goat's or sheep's milk, or a mixture with 30% goat's milk. The flavor of feta cheese is salty and it is stored in liquid brine or buttermilk for about 3 months. Once removed from brine, the cheese loses liquids and becomes more compact. Feta cheese is white and usually stored in large square pieces. The variety changes depending on the hardness of the cheese, from hard to very soft form, with difference in taste. The fat contained ranges from 30% to 60% while the average is around 45%.
During recent decades, the scientific community has recognized, through
many clinical and epidemiological studies, the important role of the
Mediterranean diet for the prevention of complex diseases such as cardiovascular
disease.
The traditional Mediterranean diet was defined with the following characteristics:
· Ample fiber (fruits, vegetables, bread / cereals, potatoes, legumes, nuts)
· Minimum processed products
· Dairy products (mainly cheese and yoghurt) everyday in small to moderate quantities
· Fish and poultry in small to moderate quantities
· Red meat in small quantities
· Olive oil as the main source of fat containing monounsaturated fatty acids
This nutritional profile of the Mediterranean diet results in both low in saturated fat and cholesterol and is also high in carbohydrates and fiber.
Traditional Greek products, such as olive oil, traditional pasta produced by fresh and pure ingredients, and cheese, are key elements of the Mediterranean diet.
Hylopites, traditional Greek pasta, are produced with fresh milk, fresh eggs, wheat flour, semolina and a bit of salt. All the ingredients are produced by local producers in rural Greek areas renowned for the quality of their products.
Trahana is a kind of pasta made from wheat or semolina, which is boiled with milk and then is dried naturally in the air. There are different types of trahana, like the sweet and the sour. Sour trahana is made of milk, yoghurt, milk butter, semolina, wheat flour, salt.
Feta cheese is a traditional Greek product which has been established by the European Commission as a protected designation of origin (PDO). This means that the name "feta" can not be used for similar cheese made abroad by another process from the traditional. It is a type of cheese in brine, the roots of which are traced thousands years ago in Ancient Greece. It is made exclusively from goat's or sheep's milk, or a mixture with 30% goat's milk. The flavor of feta cheese is salty and it is stored in liquid brine or buttermilk for about 3 months. Once removed from brine, the cheese loses liquids and becomes more compact. Feta cheese is white and usually stored in large square pieces. The variety changes depending on the hardness of the cheese, from hard to very soft form, with difference in taste. The fat contained ranges from 30% to 60% while the average is around 45%.
