An unexpected side effect of the Greek financial crisis is a recent upsurge in locally-sourced traditional and gourmet food products. As foreign companies become more demanding on credit terms - if they offer them at all any more - some Greek companies are looking closer. What thrills me? Greek goat butter. After decades of neglect, it's finding a new home in many Greek grocery dairy sections. Knowing the delightful difference sheep's and goat milk make in real Greek yogurt, it could be the next international locavore foodie passion.
Other neglected local delicacies include Greek truffles and the excellent Greek saffron - which had its first vogue about 4000 years ago, as a cash and trade crop for the ancient Minoans.
Ekathimerini: Food Industry Turns to Greek Raw Materials
Goat butter might be wonderful! I’ve enjoyed goat cheese and roasted & stewed goat dishes in Greece. Perhaps if Greece goes off the Euro (or even if it doesn’t, and imports are problematic due to credit), more of us will be eating as main courses the wonderful & filling dishes that kept Greeks full and healthy for centuries … “imam” (stuffed eggplant etc), the tomatoes gemist, briam, dakos (the Divine Greek Bread Salad!) so much more!! An American friend of mine (finishing Phd in Classical Studies) is married to a Greek teacher — and his salary has been cut so much that they’ve given up meat permanently… but she says they don’t even miss it, because of all the great dishes she’s learning how to cook. I must e-mail her about Goat Butter!