PIE CLASS IN A 300 YEAR OLD OLIVE GROVE
$111.59 per guest
$111.59 per guest
10am - 1 pm
Pie making is inseparably connected with Greek culinary tradition.
This class centers around both savory and sweet pies- from ancient ones such as plakous to pies from 19th and early 20th century- and vegetarian and non - vegetarian regional delicacies such as zucchini pie, small Cretan pies filled with wild greens, eggplant pie, breadmeat and cheeese - honey pies.
Class learns to make home made phyllo dough, cornmeal layer and also works with commercial phyllo to make savory and sweet snacks.
Lessons take place in a 300 year old olive grove, 5 km from the city of Chania.
Pies vary depending on the season.
What is included:
Small-group cooking class
Cooking lesson and meal
All ingredients for your lesson and meal
Recipes & photos will be sent via e-mail
Chania is the second biggest city in Crete and has been continuously inhabited since 4000 B.C.! According to the legend, it was one of the three cities that were founded on Crete by King Minos.
Chania has a rich culture and an interesting history. Minoans, Mycenaeans, Dorians, Classical and Hellenistic Greeks, Romans, Byzantines, Arabs, Venetians, Ottomans, Jews, Greek refugees from Asia Minor and Cretans created an amalgam of multiple cultural influences.
The long history of Chania is paramount to understand its rich food culture.
I took the 'Eating in ancient Greece' cooking class. It was a cooking lesson, a history lesson and a meal all in one! I enjoyed it very much. I was by myself but Mariana had me group with four other lovely people and we learned so many interesting things and cooked and laughed. A very interesting class by an experimental archaeologist who is an Gourmand award - winning author as well. Food was great.
I’m thoroughly fascinated with Mariana's cooking courses. I took two of them and I enjoyed the entire process, from mixing historically-appropriate ingredients and cooking over an open fire to using replicas of historic equipment and tools. Mariana is extremely generous with her knowledge and responded to every question in such a warm and nuturing way!