Cucina Caruso’s online recipes have become the most popular on the web in Greece. Focusing primarily on Greek recipes, their recipes have all the wholesomeness of their traditional heritage, but have been combined with a newfound elegance; dishes with strong personality and a delicate balance of flavours.
Born in Athens, Greece in 1959, Dimitris is the driving force of the cooking and development of Cucina Caruso’s savoury recipes.
Dimitri worked as a marketing and advertising strategy specialist for 30 years, before he started Cucina Caruso, his cookery blog in Greece, as a hobby in his late 50s, focusing on contemporary Mediterranean cuisine. The blog became such a huge success, that it is one of the very few internationally, that became a pop-up restaurant in Athens and on the island of Tinos. The difference in approach is that they sample many different versions of a recipe to find its key secrets and often use improvements in cooking technique to come up with the best possible contemporary version of traditional dishes.
Slow-cooked beef ragu is layered with delicate slices of aubergine and topped with luscious smoked aubergine béchamel, which takes this dish to a whole new dimension. Best served with Greek feta cheese and a glass of rosé or red wine.
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