“Food trends come and go.”

MamaTsita talks to Tornos News about the magic of the Christmas table, the untapped power of Greek cuisine, and the trend worth keeping

In an era when flavors become “trends” with an expiration date, the real bet lies elsewhere: in memory, warmth, and the experience around the table. That is where Greek cuisine, with its simplicity, seasonality, and quality of raw ingredients, can function as an authentic narrative of hospitality, both for the home and for the visitor.

MamaTsita is Gogo Papadionysiou: food blogger, television cook, and author. The public knows her from her online presence at mamatsita.com and from television (among others, from shows such as “Trome Mazi”). She grew up in a food-service environment, as her parents ran a family business, and before pursuing gastronomy professionally, she had followed a different path: she studied Public Relations and worked in the financial sector, until she chose to make a restart, prioritizing her love for food. On the occasion of her new book “I Cook Christmas,” she speaks to TornosNews about how she approaches Greek cuisine, which of its elements she considers untapped, and which “trend” she believes deserves to remain.

What was the spark that made you write the new book?
Christmas itself. I adore it! Both as a celebration and as a feeling. The magical glow of the tree lights, the aromas of what is being prepared in the kitchen, and the moments around the table, which don’t need to be “perfect,” as long as they are real. All of this is what I wanted to capture and share through my new book.

Which elements of Greek cuisine have untapped potential?
Greek cuisine has always stood out for the simplicity of its ingredients and its seasonality. Good raw materials—olive oil, fruits, vegetables, legumes, fish—high nutritional value. These are unique elements that need to be preserved and utilized even more.

Which food trend of 2025 will dominate and which will disappear?
Food trends come and go. What I would not want to disappear is our desire to cook. Not to turn our kitchens into odorless and lifeless spaces, but to let the aromas of preparation prevail—what we call comfort food—which fills not only the stomach, but also the soul.

Which recipe or story from the book best encapsulates your philosophy?
There are several recipes in the book with very few ingredients and short preparation time, which is essentially my own philosophy. And yet, they deliver a wonderful festive result. Such as the pork fillets with curry sauce, the festive couscous, or the cheesecake with diples. Simple ingredients that, in the right way, are transformed into something truly celebratory.