{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/5e0dcf0c36fdf5a65ebe67ad/675240f37205a5bc68e9c140?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Greece’s Rare & Wonderful Foods: Two Tasty Dishes","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/5e0dcf0c36fdf5a65ebe67ad/1733442721465-d18c6403-2a4b-4861-a6b4-1156d9452744.jpeg?height=200","description":"<p>Hello!</p><p>Have you heard of Avgotaraho and Trahana?</p><p>Two very different, interesting ingredients and dishes from Greece's vast menu.</p><p>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.</p><p>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...</p><p><br></p><p>Well today's episode is all about them, their history, lineage and how they are made and eaten! Listen, get hungry and repeat! :-)</p><p><br></p><p>Enjoy!</p>","author_name":"The Delicious Legacy"}