From the birthday tables of my childhood with the enthusiasm and insatiable look of relatives and friends around the family buffet, to the mystical Sufi meals with the endless rules and the silent believers, one discovers the gastronomic secrets of centuries.
Ancient Greek recipes for prosperity and enjoyment coexist with the Arab festival mood of the caliphs, the multifaceted mood of the sultans of the Ottoman past, but also the elements of smaller communities with the distinctive characteristics of each region. The silent exchanges between the minorities over time, in terms of materials and techniques, gave birth to a new cuisine, with a common identity and a common goal: the ritual of shared enjoyment.

Thus, the finesse and grace of the Armenian and Roman tradition meet the vigor of the Lebanese and Syrian selection of ingredients, creating a lively gastronomic tapestry, in the sense of “together” coloring the flavors.

The primary need for good and nutritious food created, as it seems, the first nest of civilization for man, who now more than ever is called to reconnect with his distant past and the days when he listened and respected the alteration of seasons and varieties which they bore, without the need to control the raw material, but guided by self-care.

A self away from the ego, a self now a member of the global community, which remembers at every meal that begins to give appreciation and thanks to both present and absent loved ones, as well as to the traveler sent by God, feeling his peace and completion to live in the present, reaping the goods of his time.