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Wine and food

From antiquity to this day, Macedonia has been one of the most self-sufficient regions of Greece as far as food is concerned. The Aegean Sea offers abundant fish, sea-food and shellfish to Macedonia’s inhabitants, its visitors, and the fish-markets throughout Greece and Europe. In the highlands stock-farmers produce tasty meat and delicious cheeses, while game is also abundant in the forests and cereals are grown in the plains. Macedonia has always been the Greek region that produced the widest variety of cereals, giving bread a basic role in its people’s diet. Plenty of vegetables and greens reach the table, fresh or cooked within pies. Legumes and fruits are plentiful. The quality of the produced olives and olive oil has been famous since the ancient times.

The preparation, simple or elaborate, of all these traditional kinds of food stands out for its multiformity that is characteristic of the interactions among peoples who inhabited its lands in the past; and the renowned Macedonian vineyards offer the wine and the spirits. Today’s Macedonian vineyards spread on the mountain slopes and sunlit coasts. Wine, which for forty centuries has been a basic and indispensable element of Greek culture, continues to be produced in interspersed small vineyard-islets. Excellent varieties of grapes, either Greek — of which many names go back to antiquity — or foreign, are grown in privileged microclimates. Wines of excellent colours, flavours and tastes are created in a wide range.

Wheat, wine and olive oil, the triptych of meditrranean diet is reproduced in Macedonia’s gastronomy.