Riza m is the title chosen by Sofi Ourgantzidou for her book, evoking memories of Pontic cuisine tradition with eyes pointed at evolution.
With origins from the village of Melanthio (Mesountie), a child of Pontian descent, Chef Sofi Ourgantzidou, takes readers on a gastronomic journey where the palates of tradition, in the light of different techniques and preparations, compose a sensual maypole of aromas and flavors.
With a vivid description, the Chef guides us in the eating habits of the Pontians, making a historical review of the inhabitants’ way of life, region’s traditions and the characteristics of their delectable cuisine.
Home to a diverse collection of flora and fauna, the world-famous Black (“inhospitable”) Sea, rains the ¼ of the Pontus coast, offering abundant and quality catches.
Fish and shellfish play a leading part in the daily family table setting the tone of their gastronomic identity.
Livestock and agriculture were among the main pillars of the local economy.
Cattle mainly, in a way, were somehow members of the family, so meat was not included in the agenda. In the agricultural sector, mainly rye, maize and later wheat, oats, vegetables and fruits occupied a large part of the population.
Riza m is an innovative book that urges cooking lovers to get to know and integrate the Pontic diet of longevity into their daily lives.
It includes 7 main categories of recipes:
- Pies
- Salads
- Soups
- Pasta
- Dishes based on olive oil
- Pontus fish & shellfish
- Meat
One of the main features of the book Riza m is that it precedes the traditional recipe while the baton is taken over by the modern version by the Chef.
Classic recipes of Pontic cuisine such as Perek pie, Evrysthon pasta, hamsopilafo, tsilgania, tanomenos sorvas, manti kappadokias and others are presented in their traditional and most modern form as Sofi Ourgantzidou through her 100 recipes suggests more modern variations with contemporary setup and new techniques that lift off the taste buds.
Riza m is prefaced by Elias Mamalakis while the wonderful photography and artistic editing has been undertaken by Nena Symeonidou.
Publication Features:
Pages: 199
Dimensions: 17*23cm
Language: Greek
Author: Sofi Ourgantzidou
Purchase price: 18,00 €
Available in all bookstores and cookbookstore.gr
A few words about the Chef
Chef Sofia Ourgantzidou is graduate of Culinary Arts specializing in traditional and Pontic cuisine.
She was head of department and teacher in private IEK of Thessaloniki and has taken part in many gastronomy competitions with significant distinctions.
She was the organizer and presenter of the 1st festival sheep and goat meat in Vasilika of the municipality of Thermi.
Until today, she prepares menus in various restaurants but also in her family’s restaurant in Kallikratia Halkidiki and leads the kitchen team of A La Carte.
English (UK) 
Ελληνικά