6
Larger groups possible upon arrangement
Food
June to October
Duration: 4 hours
60€ per person
Phyllo dough workshop and pie baking in the traditional outdoor oven
This experience is a great chance for the guests to get to know the culinary traditions of the region of Epirus. It takes place in a village and consists of a hands-on workshop on assembling and baking a typical Epirus pie in the traditional outdoor oven known as gastra, and a lunch with local food preparations and drinks. After a warm welcome and a short tour of my space in the village, the workshop begins with a small presentation on the history, traditions, and types of Epirus pies. Then, each one will learn to prepare the dough for the pie and to roll out the phyllo dough sheets. I will then give a description and handling instructions for the ingredients that form the filling for the pie. We will prepare a pie with wild greens and herbs but I will give additional ideas and recipes for other fillings. In the last part of the workshop, the participants will learn to assemble the pie for baking. Afterwards, I will demonstrate how to prepare the traditional outdoor oven for baking. While the pie is baking we will have time to interact with each other, sharing stories and impressions. Also, if the weather permits, we will have a small walking tour of the village. The experience ends with a beautiful lunch that includes the freshly bake pie, Greek yogurt, other local mezedes, and for drinking some Greek tsipouro and wine from local producers.
Starting time: 10 a.m. / 4 hours
Available: From June till October, on Sundays or other days upon arrangement
Available in: Greek, English, German
Target group: Adults, Children over 5 years old accompanied by parents
What you’ll need: No special equipment is needed
What we provide: Materials for the workshop, Foods and drinks are included
Book before: At least 3 days in advance
Meet your hosts
Akis Liokatis
Akis, a biochemist by training, is a food lover and educator. He was born, grew up, and finished his studies in Ioannina. Then we moved to Germany where he spent many years working as a scientist. At some point, he became passionate about food and cooking and he started offering cooking workshops and seminars. Recently we moved back to Ioannina, settling himself in his grandparents’ house in the village. Through his gastronomic activities, he aims to share the great Mediterranean culinary culture and to educate people on healthy food habits.
Location: The experience will take place at my house in the village of Asvestochori, which is a small, typical Greek village with easy access by car (15 minutes driving) from the city of Ioannina.
