Aleka was born and raised in Koroni, Messenia, Greece, on the Mediterranean Sea. Her village is just 45 minutes southwest of Kalamata, the area made famous from its delicious olives. These same olives and olive oil she used in Greece 38 years ago are used today in her kitchen in the U.S.
Nick is from the mountains… remote but beautiful. Through the winding roads (sometimes frightening roads) of the Peloponnese, you will come across a small home (his home) and the village church. Both are situated a skip away from a grand “Platinos” tree and a small but sweet waterfall river.
They have held on tightly to her Greek traditions mainly through Aleka’s recipes which were handed down to her from her mother and her mothers mother and so on. These recipes contain centuries of stories, struggles, perseverance, freedom, love, family and celebration. The food is the essence of Greek culture and it is Aleka’s wish that you experience the timelessness of each exquisite bite. A healthy life is a happy life and the Mediterranean diet is renown for using natural whole ingredients to create its delicious cuisine.