Pontian cheese cake with pisia-pie, Mozzarella cheese cream (Koryfes) and dessert from Peramos grapes.

A mosaic of cultures and flavors

Taking the products, the techniques and wanting to show the gastronomic wealth, the strong unification of all the tribes of our city, we created a dish that highlights the city-crossroads of cultures.


  • 2 basins
  • 4 bowls
  • 1 eggbeater
  • 1 non-stickpan
  • 1 roundcake pan with removable rim
  • Spoons
  • 1 spatula mariz
  • 1 strainer
  • 1 saucepanwith one hand 


Materials for pissia-pie:

  • 1 kg of flour for all uses
  • 1 sachet of dry yeast
  • 1 tbsp. crushed salt
  • 690 ml of water
  • 1 cup of brown olive oil

Ingredients for mozzarella cream:

  • 900 gr. mozzarella cheese
  • 90 gr. powdered sugar
  • 300 gr. yoghurt
  • 10 sheets of gelatin
  • 200 ml of milk
  • Zest of one orange
  • Sweet grape spoon
  • Fresh grapes
  • Granulated sugar


For the pissia-pie:

  • Put theyeast with a little warm water, dissolve it and leave it in a warm place toactivate.
  • In a deep pan, make a small hill with the flour andopen a puddle.
  • Add the oil and slowly the water.
  • Add the yeastand knead until it becomes a pliable dough. Cover with a cloth and leave in awarm place to swell.
  • Once the dough is ready, break it, knead it againand let it rise again.
  • When it isready, cut and make thin pies, which we bake in a pan.

For the cream:

  • Put thegelatin leaves in cold water to swell.
  • Grate themozzarella in the milk and put it on low heat to melt.
  • In a deep pan put the melted mozzarella, theyogurt, the icing, the grater and the ¼ of the melted gelatin. Mix very welland put in the fridge for 10'.
  • Put in aform, a layer of piss and cream, alternately and leave 2 cm on top.
  • Put thesweet grapes in a saucepan; add the gelatin and 2 tbsp. of water. When thedessert is firm, pour over the grape jelly and freeze.
  • In themeantime we have wet the fresh grapes with water and we have "buried"them in the sugar, just for decoration!

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