Letter from Athens
It was 9 pm on a Saturday night in one of the small squares in the lively Kypaly neighborhood in Athens. The aroma of grilled meat left the Rigani tavern. In this area of working class in the north of the Greek capital, customers gathered to enjoy, either around a table or to leave, the classic food of Greek Street: Souvlaki.
In Athens, it is served with tomatoes, onions and tzatziki, while in Bessaloniki, further north, mustard or ketchup is added. However, the core of the recipe remains the same: grilled meat, usually pig or chicken, cooked in a skewer (kalamaki) or as GyrosA technique that uses a vertical grill tooth, all wrapped in thick pita bread. This small sandwich is sold between € 3.50 and € 4.50 in the Athens area, so it is accessible to all budgets in a country where purchasing power is one of the lowest in the European Union.
“It’s our little family weekend gift,” Angeliki Gianeas said, sitting with her husband, two daughters and some other family members on the Rigani terrace. Approximately once a month, Angeliki and his family visit one of the premises Souvlatzidiko. “And almost every Friday, we ask at home to eat together, on the balcony or in front of television,” said the 40 -year -old man before resuming her Gyros Pita.
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