In the studio, chef Giorgos Antonellos took us on a flavorful journey to Kefalonia through recipes, traditions, and local stories. From lagoto to the secrets behind the village-style meat pie, he explored how a modern approach to gastronomy can act as a cultural vehicle and open new paths toward the future. Which recipes are worth preserving—and why?
In the second hour, our guest was oenologist Betty Vervainioti from Mantineia. Having traveled the world before returning to her ancestral home, Betty joined us in the studio to talk about innovative winemaking techniques. We learned what Pet Nat is (and why it’s suddenly everywhere), how cosmetics are made from grapes, and who seeks out these specialized wine experiences in the vineyards of Nemea. She also spoke about the unique wine education workshops held in prisons—where inmates are taught not just about wine but also about workplace safety.
On the mic: Nikos Ioannidis and Natasa Vissarionos.