Milk Street on the Road: Athens and the Peloponnese

Greece off-the-beaten-path is the theme of our trip to the Peloponnese. An experience available exclusively to Milk Street guests, this week will focus on the hyperlocal cuisine of the Mani Peninsula in the far south of the country. Your teachers and guides are Greek food expert and chef Carolina Doriti and Maniot chef Stavriani Zervakakou. 

We’ll start with a short stop in Athens where we will position the cuisine of Mani within the diversity of Greek cooking. We’ll sample it all—traditional items like spanakopita and real-deal Greek coffee, Maniot cured meats and custard pies, honeys from all regions of Greece, a flight of Greek wines from small producers, and a shot or two of raki. Then, we head south. There, we will be led on three days of hands-on cooking and exploration that unlock a Mani that typically only locals enjoy. We’ll forage from land and sea, cook with the best agricultural products and meet small-scale producers of traditional foods. Expect to make meals with wild herbs, blood oranges, rose vinegar, sage-studded sausage, fish, local sfela cheese, unfiltered olive oils and sea salt harvested from the local bays. To relax, we’ll walk wildflower covered paths, read and rest in a boutique hotel where we are the only guests. This is a Greece few travelers see and even fewer ever explore so carefully.