In ΑΜAΝΙΤΑ, we offer you experiential activities, in a homey atmosphere. Get to know the local gastronomy and its strong link to foraging and the cultivation of aromatic herbs, greens and vegetables in small gardens. Our programs are:
Hands-on, home-style cooking class on “Poor People’s Kitchen” of Pelion.
- Days: every Monday, Wendesday and Friday from April 1 to October 31
- Time: from 5:00 – 8:30 p.m.
- Duration: 3,5 hours
- Participants: from 4 to 8 persons
Description: A ‘farm to table’ workshop, where our guests will visit the herb garden and the organic garden of Amanita Guesthouse and collect the ingredients for the dishes we will prepare. We will then enter the kitchen, where our guests will receive a small lecture about the basic principles of the home-style Pelion region gastronomy, which is mainly based on wild and cultivated herbs, greens and vegetables. With our guidance and assistance the participants will prepare two authentic local dishes, among those still cooked in the homes of the region and recorded in Filareto’s cookery book “The culinary curiosity of a hotelier”. While preparing the meal, we will have a glass of tsipouro (the local spirit). After cooking we will all together enjoy our creations with local organic wine, chatting and stories.
The dinner includes appetizers, salad, local cheese, home-made bread and two courses cooked by the participants. As a dessert we will serve traditional spoon sweets for which the area is famous. The first and main courses depend on the season and the production of our garden.
Cost: 100 euro/person (tsipouro and wine included). 15% discount for Amanita’s guesthouse guests (85 euro/person)
For participation click here.
The following programs are available upon agreement exclusively for guests of AMANITA Guesthouse.
Farm to table experience
Introduction to the local home-style gastronomy and Farm to table Dinner. Get to know Pelion’s “Poor people’s kitchen”, with its simple, natural yet delicious tastes.
Description: A presentation of the “Poor people’s Kitchen” of the Pelion region, characterized by the abundance of herbs, greens, wild mushrooms, vegetables and fruits and a very limited use of meat. An old traditional style of nutrition that goes hand in hand with the latest trend of flexitarian diet!!
Get to know the herbs & the botanological tradition of Pelion.
Get to know the most “sociable” drink of Thessaly and the gastronomic tradition associated with its consumption.
For more info look in the booklet in your room.