ancient dish - Fasolada
Greece
Ancient dish: Fasolada
Description: Fasolada (φασολάδα) is a classic and hearty Greek soup, often considered one of the national dishes of Greece. It’s a simple yet flavorful dish primarily made with dry white beans (commonly cannellini or navy beans) simmered with a generous amount of olive oil and a variety of vegetables. Typical additions include diced carrots, onions, and celery, which form a flavorful base, along with chopped or pureed tomatoes that contribute a balancing acidity and color. Herbs like bay leaves, parsley, and sometimes thyme or oregano are used to enhance the aroma and taste
Place of origin: Greece
Location: Greece is located in southeastern Europe, at the crossroads of Europe, Asia, and Africa. It sits on the southern end of the Balkan Peninsula and is bordered by Albania, North Macedonia, Bulgaria, and Turkey. To the east, west, and south, it is surrounded by the Aegean, Ionian, and Mediterranean Seas, with thousands of islands scattered across these waters.
Typical ingredients:Olive oil, yellow onion, salt, black pepper, garlic, celery, oregano, bay leaf, chicken broth, cannellini beans, cumin, sweet paprika, cayenne pepper, lemon, and parsley
Associated cuisine: Greek
Course: Lunch, supper
Fasolada ancient history: Fasolada, often called the national soup of Greece, has ancient roots that stretch back to classical antiquity. This humble yet hearty bean soup has been a staple in Greek cuisine for thousands of years, celebrated for its simple ingredients and nourishing qualities. In ancient Greece, fasolada was valued as a peasant’s food, made from dried white beans, olive oil, tomatoes (introduced much later), onions, and herbs like oregano and bay leaves.
The ancient history of Fasolada is deeply intertwined with Greek mythology and the dietary staples of Ancient Greece. Tradition suggests that a progenitor of this hearty bean soup was offered as a sacrifice to the god Apollo during the Pyanopsia festival. According to myth, Theseus, upon his return from slaying the Minotaur, and with limited provisions, made a stew of available ingredients, primarily beans, to honour the god. Legumes, in general, were a significant part of the ancient Greek diet, with archaeological evidence indicating the presence of beans in the region as far back as 3000 B.C. While the specific white beans commonly used today may not have been the prevalent variety in antiquity – with broad beans and other pulses being more common – the concept of a nourishing bean and vegetable stew has ancient roots
