The Moor, the Valley of the Temples and the Gods

Fine Dining Under The Stars

Agrigento – Valley of the Temples–

Casa Diodoros hosts Il Moro Ristorante Monza

August 13, 2024 at 20:15

In the exclusive setting of the Valley of the Temples in Agrigento, just 20 meters from the Temple of Concordia Guests of the Casa Diodoros the fine dining menu dedicated to Agrigento and its millenary gastronomic history. IButticè and Il Moro Ristorante.

At the Table with the Gods

MENU

Aphrodite’s Kiss

Pizzutello and Grouper

Poseidon’s Banquet

The Sea

The Philosophers’ Meal

Sardine and Fennel

The Tradition of Ulysses

The catch was greedy

The Nectar of the Gods

Watermelon and Elderberry Extract

The Sweetness of Dionysus

It was the Cassata

Wine tasting

Chef Salvatore and Vincenzo Butticè

Maitre d’ and sommelier Antonella Butticè

Info and reservations –

Il Moro Restaurant Tel. 039327899 info@ilmororistorante.it www.ilmororistorante.it

Diodoros House 3516110085 casadiodoros@gmail.com

FAQ

FAQ 1: What were the favorite foods of the Greek gods? The Greek gods, like humans, had a varied diet that included bread, olive oil, wine, fish, meat, legumes, fruits, and vegetables. Some foods such as eels from Lake Copaide and wine were particularly valuable.

FAQ 2: Why was olive oil so important in ancient Greece? Olive oil was considered a symbol of prosperity and health. It was used not only in cooking, but also for medicinal, cosmetic and religious purposes, representing a fundamental element of Greek culture and economy.

FAQ 3: What was the main drink of the ancient Greeks? Wine was the main drink of the ancient Greeks. It was consumed daily, often diluted with water, and was a central element in symposia, moments of conviviality and philosophical discussion.

FAQ 4: How did the diet differ between the various social classes in Greece? The wealthier classes had access to a greater variety of foods, including fine meat and fish, while ordinary people consumed mainly grains, legumes, and cheaper fish such as anchovies. Meat was reserved for special occasions and religious sacrifices.

FAQ 5: How were sweets prepared in ancient Greece? Desserts in ancient Greece were prepared with simple ingredients such as flour, dried or fresh fruit, and honey. Tagenites were a common type of sweet, made with wheat flour, olive oil, honey, and curdled milk.

Valley of the Temples: IButticè de Il Moro Ristorante and Anthropological Research

Introduction

The Valley of the Temples in Agrigento is one of the most extraordinary examples of Greek art and architecture, but it also offers a fascinating glimpse into the daily life and eating habits of the ancient Greeks. The Il Moro restaurant in Monza de IButticè has undertaken anthropological research to recreate and celebrate authentic Greek cuisine, bringing ancient flavors and lost culinary stories to the table.

The Mediterranean Triad

Wheat

Wheat, together with barley, was one of the main cereals cultivated and consumed. Wheat flour was used to make various types of bread and flatbreads, which were essential in the daily diet.

Olive Oil

Olive oil was not only a condiment, but also a symbol of prosperity and health. The Greeks used it not only for cooking, but also for medicinal and religious purposes.

The Wine

Wine was the main drink in ancient Greece and was consumed daily, often diluted with water. It was considered a gift from the gods and played a central role in symposia, which were moments of conviviality and philosophical discussion.

Breakfast and Main Meals

Typical Breakfast Foods

The Greek breakfast usually consisted of barley bread dipped in milk or wine, often accompanied by figs or olives. In some cases, sweets such as tagenite, prepared with wheat flour, olive oil, honey and curdled milk, were indulged.

Morning drinks

In addition to milk and wine, a common drink was boiled barley, flavored with mint or thyme, which was attributed with healing and purifying properties.

Lunch

Lunch consisted mainly of fish, legumes, bread and cheese. Fish such as sea bream, mullet, sardines and eels were common, accompanied by lentils, beans, chickpeas, peas and broad beans.

Snack

The snack, eaten in the late afternoon, could be a more abundant meal that sometimes replaced dinner. It often included a variety of foods such as bread, cheese, olives, eggs, nuts, and fruits.

Dinner: The main meal

Greek dinner included fish, legumes, vegetables, and occasionally meat. The portions were more generous than for lunch and dinner was often accompanied by desserts made with fresh or dried fruit, honey and nuts.

The Symposium

After dinner, the Greeks participated in symposia, where they drank wine and discussed philosophy, politics, and art. The symposium was an important moment of socialization and culture.

Fish: a precious resource

Varieties of Fish

According to the gastronome Archestratus of Gela, over forty species of fish arrived on Greek tables. The humble anchovies of Phalerus, the ancient port of Athens, were a symbol of the popular diet, eaten raw by the Athenian plebs. More prized fish included the red mullet of Miletus and the tuna of Sicily. The eels of Lake Copaide were considered a delicacy by Athenian gourmets.

Preparation and Consumption

Athenaeum of Naucrati, in the “Banquet of the Philosophers”, lists numerous dishes based on fish and seafood. The finest species were often roasted, while others were baked in foil, wrapped in chard or fig leaves. Archestratus of Gela preferred to season fish with cheese, a habit that still lives on today in “saganaki” recipes.

Symbolism of the Fish

Fish was a daily food for ordinary people, but from the V-VI century, re-evaluated by gastronomes and gourmets, it became a coveted dish even in rich banquets. His presence symbolized abundance and culinary refinement.

Fruits and Vegetables: Gifts from the Gods

Fruit Varieties

The Greeks consumed pears, pomegranates, apples, figs, berries, cherries and plums. However, fruits such as oranges, tangerines, peaches, and bananas were unknown.

Variety of Vegetables

Common vegetables included lettuce, cucumbers, peas, artichokes, celery, dill, and mint. Mushrooms, fennel, asparagus and nettles were collected in the fields and rivers.

Preparation Methods

Vegetables were often baked or spit-roasted, and desserts were made with flour, dried or fresh fruit, and honey, as sugar and cocoa were absent.

Sweets and Desserts

Main Ingredients

The desserts were made with flour, dried or fresh fruit, and honey. The absence of sugar and cocoa limited the options, but the combinations were still delicious.

Types of Sweets

Sweets such as tagenite, pancakes made with wheat flour, olive oil, honey and curdled milk, were common. Sweets made with fruit and honey were also very popular.

Cultural importance

Sweets were not only a pleasure for the palate, but also had a cultural and ritual significance, often associated with holidays and religious celebrations.

Conclusion

The diet of ancient Greece, simple but nutritious, represented a perfect balance of natural ingredients. The Il Moro de IButticè restaurant, through anthropological research, has recreated and celebrated these ancient flavors, allowing visitors to immerse themselves in Greek culinary history and rediscover healthy eating practices. Ancient Greek cuisine, with its emphasis on fruits, vegetables, grains, olive oil, legumes, and fish, continues to influence modern Mediterranean cuisine, offering valuable lessons in balanced eating