While in Paros, Chef Yianni gets a lesson in cheese making, local traditions and has an evening of singing and dancing. Chef Yianni demonstrates how to make "Krithoto", orzo with squid and saffron, and "Revithia", traditional baked chickpeas.
Visit the Website: http://www.thecookingodyssey.com/
Episode #105 / Length: 25 minutes
On TV
Wednesday, March 27th at 6:30 AM on KLRU Create- Wednesday, March 27th at 12:30 PM on KLRU Create
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