Time-Travelling event by Greek Goes Keto – An Epicurean sojourn into classical antiquity

In a mesmerising fusion of history, culture, and culinary artistry, the Greek Goes Keto founders recently transported the local community back in time with the unveiling of our latest creation called “Idejnik of antiquity in Herzegovina.” This old-fashioned almanack, aptly translated to ‘Idea Book,’ is a captivating exploration of ancient wisdom curated by the brilliant minds of Apollonas Kapsalis and Roberta Kapsalis together with local archaeologists and tourism experts.

The evening unfolded like a tale from the Odyssey, with Apollonas, a maestro of nutrition, regaling attendees with insights into the original Mediterranean diet of ancient Greece. This wasn’t your typical Keto or Low-Carb affair; it was an homage to the gastronomic marvels that graced the tables of our ancestors over 3000 years ago. We already wrote on this subject and you can read it in this link.

The pièce de résistance?

Our event was designed to be a feast fit for gods and emperors, where each dish was a page turned in the gastronomic odyssey of antiquity. This is why you will find some dishes and beverages that shouldn’t be on the menu of a health-oriented person daily. However, once a year – this was the minimum “evil” you could have if you cared for healthy, organic, old-fashioned and traditional food. Remember, in ancient times there was no sugar, fruit and raw honey were the only sweeteners.

Aperitif: Mulsum with Juniper Berries

The journey commenced with Mulsum, a delightful elixir of wine and honey, elevated with the aromatic notes of juniper berries. A nod to the intoxicating libations favoured by ancient revellers. Now, a Ketonian should not try this, but a “low-carber” can take a sip or two and end it there! Only raw honey and top-quality wine were used for this, however, one must know – that alcohol is not friendly to any type of healthy diet daily.

Unveiling Antiquity’s Culinary Canvas

  • Plates of dried meat and sheep’s cheese from the bellows: A nod to the Cyclops Polyphemus and the mythical allure of sheep’s cheese from the bellows, immortalised in the pages of the Odyssey.
  • Unleavened Emmer bread, Buckwheat and spelt bread with flax: Wholesome grains resurrected from ancient times. (try not to judge, this wasn’t a Keto event)
  • Moulded pumpkin pie: A decadent creation echoing the bounty of ancient harvests.
  • Moretum with garlic, herbs, and cheese: A flavoursome journey through an ancient recipe, now preserved in Idejnik.
  • Broth of wild greens with dried meat, crafted with the wisdom of foraged greens
  • Roast veal, Spicy leg of lamb with sauerkraut: Succulent meats prepared with age-old techniques.
  • Grilled trout with rosemary, mint, and thyme: A piscatorial delight infused with the aromatic herbs of antiquity.
  • Roasted vegetables (only those that existed in ancient Europe, so no potato or corn): A veggie medley reminiscent of a bygone era.
  • Athenian sweet and sour salad, Nireaus seafood salad: Salads that tell tales of Athenian markets and seaside indulgences.
  • Casque pears of Emperor Tiberius: A regal touch, paying homage to the palates of emperors.
  • Mogorjelo cake: A modern invention inspired by ancient sensibilities, the recipe is now nestled within Idejnik.
  • Plummentum made of ancient emmer grits with dried figs: A sweet symphony of spelt and figs, echoing through the ages. (not at all Low-Carb)
  • Cream of ricotta cheese, honey, and pomegranate syrup: A divine conclusion, capturing the essence of ancient sweetness. (This can easily be Ketonised!!!)

Paying tribute to ancient Mediterranean people

The event was not just a gathering; it was a sensory voyage into the heart of antiquity. Each presentation, bite, sip, and morsel carried the whispers of a long-gone era, resurrected by the Greek Goes Keto team. We guided the audience through a time-travelling experience, bridging the gap between ancient wisdom and modern living.

As the sun dipped below the horizon, and the echoes of ancient feasting lingered in the air, the Idejnik launch proved to be more than an event—it was an immersive exploration of a lifestyle steeped in the riches of the past. The pages of Idejnik may be rooted in history, but the experience it offered was a timeless celebration of life, culture, and, of course, delectable cuisine.

This publication for now is available only in Croatian, however, we’ll do our best to publish something similar in English and Greek!

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