‘Flavours that Stand the Test of Time’
In this traditional cookery class, you’ll learn how to make traditional pies and traditional pasta dishes, such as goga and tyropitari. These handmade pasta dishes are a favourite recipe from Argos with Arvanitic roots, dating back to the time of our grandmothers. These recipes were among the staple dishes for a farming family. After boiling (goges) or frying (tyropitari), they are served with grated mizithra cheese from our own production. In this class, you’ll learn the steps involved in making them and how to serve them in the most authentic way.
Duration
: 1 hour
Goges and tyropitari are not just food — they are history. These are recipes with Arvanitic roots, deeply connected to the livestock-farming tradition of Argos. In times when nothing went to waste, families would make these simple, nourishing dishes with whatever they had to hand — flour, farm-fresh cheese and love.
These recipes were the daily fare of an entire community that lived and worked the land. Today, they are a treasure worth preserving.
The secret of these recipes lies not in exotic ingredients — it lies in quality and simplicity:
• Traditionally milled
flour• Fresh cheese from our farm — mizithra, feta or
anthotyro• Eggs from our
hens• Olive oil from our family olive
grove• Local salt and herbs
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