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Carolina Doriti

Carolina Doriti

Carolina was born in Athens where she grew up in a family with a long culinary tradition. Having studied arts management she pursued a career as a curator but quickly set her museum work to follow her true passion: cooking! Since then, along with her work as CB's Athens bureau chief, Carolina has been working as a chef, restaurant consultant and food stylist. She is also the Culinary Producer of My Greek Table, a TV series on Greek gastronomy, broadcast on PBS across the US. She has appeared on various cooking shows on Greek and Spanish TV and gives cooking classes and workshops in Athens. She is currently writing a cookbook that will hopefully be published soon.

Recent stories by Carolina Doriti

December 2, 2020

Recipe: Baked Gigantes, the Giant of Greek Bean Dishes

Athens |
By 
Athens -- Unlike many other pulses, most bean varieties were not native to the eastern Mediterranean, originating instead in Central and South America. Yet they have adapted well to the climate in Greece (and across the globe) and are now quite popular and an important source of protein here, where they are cooked in a variety of ways. Read more
November 25, 2020

Recipe: Pastitsio, Greece’s Beloved Baked Pasta

Athens |
By 
Athens -- Pastitsio (παστίτσιο) is rightfully among the most beloved and classic dishes of the Greek cuisine. Its name, deriving from the Italian noun pasticcio, means a mess or a big mix-up. “Ma che pasticcio!” cry the Italians, meaning “But what a mess!” Read more
November 19, 2020

Recipe: Lachanodolmades, Stuffed Cabbage Rolls in a Light Tomato Sauce

Athens |
By 
Athens -- Chirosfagia (Χοιροσφάγια, meaning “pig slaughtering”) is an old custom with ancient roots that takes place all around Greece during the winter season. Rural households – especially those involved in agriculture – typically bred a pig that was destined to be slaughtered before Christmas (between late October and Christmas Eve, depending on the region). Read more
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