In Greece we have our own way of seeking pleasure in everyday moments.
We experience life in our own special way.
Greek Way is a promising new start-up which combines signature Greek products and small everyday recipes in a design box.
Its founders, Stelios Kerastas and Costas Siolas, aim to make you experience the taste of Greece, whenever and wherever you are. “Sunny mornings, family gatherings and evenings with dear friends – we tried to ‘capture’ all these moments in a box,” the two friends behind it say. “Every box we made with care and attention to detail.”
The idea for the start-up first hit them when they were putting together a parcel for a good friend who had relocated in London and was missing Greece immensely.
Stelios and Costas thought: “What better gift is there than having a hot Greek coffee with our friend?”
And so they did. Via Skype.
Whilst enjoying the moment, they realised that many Greeks living abroad as well as tourists would be delighted to receive a Greek treat. The box can also work as a tailor-made corporate gift or sponsoring material, with products upon request.
“We did not just want to create a simple box with any Greek products, we wanted it to represent Greece in the best possible way.
“This is why we selected small- and large-scale producers with high quality standards,” Costas says, noting that “it would be a shame not to promote the best and most original Greek products abroad”.
Greek Way offers four different product sets – Kafedaki, Trahana, Ouzaki and Rakomelo – together with everything you’ll need to taste the full experiences of each concept.
“The selection of products is based on strict quality criteria of the companies and producers with whom we cooperate and can vary according to seasonality and demand as well as innovation, new taste combinations or new packaging,” they explain.
Costas and Stelios are already putting together new boxes based on different regions of Greece, with local products and culinary secrets.
“Our goal is to take people on a journey to Greece and our way of life with a unique souvenir entailing a rather flavoursome experience,” says Costas, who lives in Athens.
The two friends set up the entire company and marketing plan within three months and launched it in late July.
“It was an instant success and the first orders started rolling in on the second day,” Costas tells Neos Kosmos.
“Unfortunately, the timing didn’t help as the imposition of capital controls put everything on hold.”
Contrary to what many would think, the crisis didn’t deter the duo. Instead, they saw it as a challenge and an opportunity to promote Greek culture abroad.
Greek Way kept pushing through and finally managed to enter foreign markets, starting with major European capitals, and quickly moving on to the Greek communities in the Americas and Australia.
After all, it is during such crises and the direst times that great ideas are born.
Kafedaki: The Greek break time
The history of coffee in Greece traces back to the Turkish occupation. The Greeks of Istanbul and Northern Greece were the first to add coffee to their daily lives. Since 1760, the habit of drinking coffee has spread to the rest of Greece. Until the early 20th century, traditional Greek cafes (kafenedes) not only served coffee to their clients, but also sold freshly ground coffee for consumption at home.
Greek coffee is prepared in a special coffee pot called briki.
Greek coffee is served with a thick foam, which is created when the coffee is boiled, and usually in a small cup, in one of following ways:
Neat (75ml water + 1tsp coffee)
Medium (75ml water + 1tsp sugar + 1tsp coffee)
Sweet (75ml water + 2tsp sugar + 1tsp coffee)
The famous beverage
Sweet Greek coffee
Fill the briki with water to warm on a gas stove, add the sugar (if needed), coffee and stir.
When the coffee starts to rise, remove it from the heat before it comes to a boil in order not to spoil the foam on top.
Tip: Greek coffee is ideally accompanied by traditional Greek loukoumi delights.
Ouzaki: The Greek zen
Ouzo is a traditional Greek alcoholic beverage.
Its main ingredient is anise, from which it derives its distinctive aroma.
It is said that ouzo has been produced in a similar fashion since ancient times.
Distillation is done in special stills (boilers), made of copper.
Ouzo ideally accompanies varieties of Greek appetizers called meze. On the islands or in coastal areas, ouzo is often enjoyed with seafood.
When in the mountains, it is served with sausages, pickles and other spicy and savory dishes.
The serving suggestion:
Ouzo is served in a narrow and tall glass, ideally with lots of ice cubes or cold water. When water is added, ouzo turns white due to the anise it contains.
Tip: Ouzo can also be served as a refreshing aperitif before meals.
Trahana: The Greek slow-food
Trahana is a type of pasta made from wheat and milk.
Women used to start preparing it during the first months of summer so that it could dry and be packaged in time of winter.
With its very long shelf life as a main advantage, trahana has a special place among the most nutritious products of traditional Greek cuisine.
Trahana is characterized by a very low calorie and fat content. Its nutricional value is similar to that of meat.
Trahana is cooked as a soup and the way it is prepared has remained the same since ancient times.
Ingredients:
1 waterglass of trahana
2 large tomatoes, grated
3 tablespoons tomato paste
6 tablespoons olive oil
3-4 cups water
salt and pepper
feta in small cubes and Croutons
Preparation:
Put the water in a pot with the tomato paste, the diced tomatoes, salt and pepper.
After the mixture comes to a boil, add the olive oil and the trahana.
Stir periodically, adding water if necessary and let boil until the soup thickens.
Add cubes of feta cheese and croutons for extra flavour and texture.
Tip: In order to preserve its nutrients, add olive oil at the end, after cooking.
Rakomelo: The Greek cocktail
Rakomelo is an alcoholic drink made from raki and honey, with the addition of spices such as cinnamon, cloves and other local herbs.
The roots of rakomelo trace back to either the Peloponnesian the 12th century or, according to other historical sources, to Crete and Amorgos.
Today, rakomelo is widely manufactured in Crete and on other Aegean islands.
It is mainly consumed in the winter as a hot drink, while in the summer it can be enjoyed chilled as a shot.
The authentic recipe:
Raki (as many shots as needed)
Honey, ½ tsp per shot
Cinnamon sticks
1 clove nail per shot
Preparation:
Put the raki with the cinnamon and cloves into a special pot called briki, suitable only for a gas stove.
Once the raki begins to heat, before it comes to a boil, add the honey and stir. Remove the briki from the heat and serve hot in shot glasses.
Tip: Add a clove nail in each shot glass, as this is seen as “good luck”.
Greek Way’s offices are located in Livadia, Greece (Persefonis 32), where Stelios is based.
At the moment, you can find it at Pantopolion, in Monastiraki Athens (Ifaistou 9, Monastiraki -Tel: 210 3254890) and soon the boxes will be available in selected spots in Greece and abroad (hotels, airports, marinas).
* For more information email info@greek-way.com or head to www.greek-way.com