The Culinary Institute of America

The Undiscovered World Class Wines of Greece

In the past few decades the Greek wine industry has undergone a revolution. The result is a variety of world class wines made from indigenous grape varieties. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA5/index.html.

Classic Greek Cooking with Aglaia Kremezi

Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking.
Download recipes and watch the series with closed captioning at: http://www.ciaprochef.com/WCA5

The Island Cooking of Santorini

The beautiful Greek island of Santorini is world famous for its legendary ruins. The food and wine here are just as extraordinary and well worth the trip. Local vitner Paris Sigalas, makes wine mostly from two native grapes; Assyrtico and Mavrotragano. Yorgos Hatziyannakis, the owner of Selene Restaurant in Fira, bases his dishes on the ancestral cuisine of the island. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA5/index.html.

The Island Cooking of Crete

Crete is Greece’s largest island. It was here that researchers first documented the health benefits of the Mediterranean diet. In this brief look at their way of cooking you will be struck by the widespread use of leafy greens and other vegetables. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA5/index.html

An Introduction to the Flavors of Greece

At the crossroads of Europe and Asia, Greece was once the center of the civilized world. The legacy of ancient Greece endures in our language and our ideas. Yet we know surprisingly little about this country’s rich culinary traditions. Travel to Greece where leading chefs and food authorities will explain and demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors: Greece."
Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA5/index.html

Sicily: Signora Rosalba Lo Greco

Her name is Rosalba Lo Greco and she cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa. She learned to cook, Rosalba says, from watching her grandmother. My mother was a terrible cook, she told us, but every summer she sent me to spend three months with my grandmother in Piazza Armerina and she was a great cook. I’m passionate about good food—I love to cook, I love to feed people. To cook just for the sake of cooking, no—they say what I cook is pretty good, for me it’s just normal. And they’re the smallest secrets that make the difference—for instance, the eggplant in a caponata, it should be a little crunchy, it should have character...
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/Sicily/

Sicily: Chef Franco Crivello

East of Palermo on Sicily’s north coast is a fishing village called Porticello where the day boats go out every morning to harvest what’s in the nets that were set the day before. Chef Franco Crivello has his restaurant here—he calls it Frank the Fisherman, Francu U Piscaturi, but its proper name is Trattoria del Arco and Franco is truly a chef, not a fisherman at all.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/Sicily/

Sicily: Ristorante Majore

In the hills north of Ragusa—the Monti Iblei, they’re called—there’s an unusual restaurant that’s famous all over Sicily – maybe all over Italy – famous because nothing is served here but pork. In fact, the restaurant’s motto is: Qui si magnifica il porco—here pork is glorified. And it’s true. From the time it was founded by the great-grandparents of Salvatore LaTerra, Ristorante Majore (My-YORE-ray) has existed by, for, and about nothing but pork, and much of the time pork cooked over live fire, which might be the best way of all.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/Sicily/