Taste the land of Thrace

Taste the land of Thrace

Gastronomy, the culinary art in Thrace was born as a concoction of the diverse cultural backgrounds of it’s people, who have moved or settled, willingly or not within the broader region of Thrace, occurred by the interaction between the multiple cultural background of it’s people. Which have been moved or settled, willingly or not in the wider region of Thrace.
The topography of flavors in Thrace has recorded/infused the raw materials of the land, in ceremonial meals and recipes the culinary experiences of the ancient times and the nutrition habits from the Byzantine era.
The diet of the nomads, the farmers and the bourgeois along with the memory of taste from the Greeks in Pontus, Asia Minor, East and North Thrace and the Black Sea cities, coexist and form the gastronomical identity of the area.
As a result, experiencing the flavorful journeys in the region you will discover simplicity, as well as the intensity in the dietary habits in the rural area.
Notably the mixtures of products and the sensuality of taste in exquisite preparations of the bourgeois and the scholars.
The Ethnological Museum of Thrace in pursued of promoting the gastronomic wealth of Thrace created the
the Oinouta cake (Gourmet award 2008-09) and Sikomagida (dry fig bar) in accordance with the dietary habits of the Byzantines, and a green pepper jam and chocolate truffles with cream cheese as a continuity of the gastronomical wealth of the region.