Thessaloniki, a city in Macedonia has a long history which has influenced the foods. Flavors of the Mediterranean spread to Asia from here, while people poured in bringing foods and cooking techniques from many regions.
Thessaloniki is a town with a history. This northern city is the most prominent city in the Balkans, and arguably, has been considered the gastronomical capital of Greece. This region of Macedonia, with its large, extensive, irrigated plains, is an agricultural paradise. Cattle, and even buffalo, can be raised here, so it is not surprising that butter is used more than olive oil in cooking and baking.
Another powerful influence on local cuisine is weather. Winters are longer in Macedonia, with snow cover for months. Pickled or dried vegetables and greens become important. Pitas - the savory pies wrapped in home-made sheets of phyllo, the meat or fish stews and winter salads are all prepared with preserved greens and vegetables.
The foods and flavors of Macedonia http://www.toplink.gr/gr … index.html have influenced the world. Alexander the Great introduced various foods from Greece and the Mediterranean to India and other parts of Asia as he set out to conquer the word.
Ingredients associated with Asian cuisines were introduced by Alexander's presence. Fresh and dried coriander, for example, synonymous with Indian and Chinese cooking, is native to the Mediterranean region.
The foods Alexander brought back from Asia also became important: rice, lemons, peaches and pistachios. Peach trees are still extensively cultivated in lush Macedonian orchards.
During its long history, Thessaloniki http://www.toplink.gr/gr … index.html has developed a diverse cuisine rooted in Greece, enriched by foods of the various people who lived here. Among them are the Vlachs, migrating shepherds most likely descended from Roman guards, Jewish refugees who made this home after fleeing the inquisition, Turkish rulers who left their mark until the beginning of the last century.
Later, numerous Greek refugees returning to the mainland from Asia Minor or the Black Sea, brought new foods and techniques, adding them to the local traditions, making the Macedonian table the most interesting of all the regional cuisines of Greece.
In culinary terms, the word macedoine refers to a mixture of finely diced vegetables or fruit. This was derived the cooking style of the region. And philosophically, as each of the different vegetables and fruit are combined, yet keep their own individual flavours, all the different peoples who have settled in Macedonia have all kept their culinary traditions.
Peppers, hot or sweet, are important in Macedonia. This region of Greece is most associated with spicy dishes. A delicious mixture of not particularly hot, but very flavourful dried local red pepper flakes called bukovo, is found on the table of every traditional Macedonian restaurant.
Yogurt is not just eaten alone, but is used extensively in cooking reflecting midle eastern tradition. Fresh and dried fruits are still used in savoury dishes just as in ancient times.
Whole pickled cabbages, a staple of most households are used to make lahano-dolmades, stuffed cabbage leaves. Today, in Thessaloniki and even in other large cities, visitors can see on vats on porches and balconies containing the cabbages.

Travel to Chalkidiki: http://www.toplink.gr/gr … index.html
Sailing and cruising around Greek Islands: http://www.yachtinghomepage.com
Accommodation in Crete island Greece: http://www.toplink.gr/gr … index.html
Hotels in Athens and museums in Athens: http://www.toplink.gr/gr … index.html
Santorini hotels, rooms in Santorini Island: http://www.toplink.gr/gr … index.html

Article Source: http://www.articleset.com