Buffalo meat, hot peppers and saffron may not be a trinity of ingredients that spring to mind when people think of Greek cuisine, but they are among the many ingredients that define the complex, local cooking of Greece’s northern region, specifically Macedonia, the country’s largest region, and Thrace, which borders it to the east.Macedonia and Thrace are arguably among the least-known regions of Greece, especially to American travelers, who mostly flock to the country’s post-card perfect ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:Desiree TorresDesiree.Torres@penton.com

Already registered? here.