Hello!

Have you heard of Avgotaraho and Trahana?

Two very different, interesting ingredients and dishes from Greece's vast menu.

Let me take you into a journey with the nomadic transhumanism shepherds of the Balkans and down to the labyrinthine lagoons and wetland of West Greece in Messolonghi where Lord Byron made a heroic last stance giving his life for Greece's independence and freedom.

There a part of what used to be called Roumeli region, from around November through April, it is the season for lavraki (sea bass), the rockfish govios (goby), and a small local shrimp, roughly an inch long, that is fried and eaten whole. November also marks the beginning of the saltwater eel season, which is a very important local fish commercially—most of it is exported directly to Italy, and there much of it is consumed in Comoccio, south of Venice, where eel is the national dish...

Well today's episode is all about them, their history, lineage and how they are made and eaten! Listen, get hungry and repeat! :-)

Enjoy!

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