The Life of Loi: Mediterranean Secrets

The town of Monemvasia, which has been carved out of a rock slope, is home to the Kalapothou family. Chef Loi joins three generations of women to bake a classic Greek bread called Ladenia and then learns how to make Traxana, made with stewed eggplant & peasant ‘pasta.' Back at home, Maria is joined by her friend Christian Wistehuff where she bakes her easy version of Ladenia.

Chef Maria Loi visits stunning Cape Sounio in Eastern Attica, and sets sail on the beautiful waters of the Aegean sea while preparing a simple Horiatiki Salata (Village Salad). In nearby Legrena, Maria and her friend Antonis Zagouris prepare classic Tsipoura Psito (Grilled Porgy) and Calamari Gemisto (Grilled Stuffed Calamari). Back in her kitchen, she invites Chef Jehangir Mehta to cook with her.

Chef Maria Loi visits the European Bread Museum to observe the practice of the time-honored art of bread decor. Maria is joined by a museum volunteer to prepare traditional fresh pasta known as Goglies. Chef Loi invites her friend Andriana Vamvakas into her kitchen to make a traditional sweet and savory Yiaourtopsomo (Yogurt Bread), and Macaroni me Yiaourti kai Feta (Pasta with Yogurt & Feta).

Chef Maria Loi shows us her Cretan start to the day, soaking up the sun and sea as she sips on Ellinikos Kafes, traditional Greek coffee, and pastries. On Naxos, Maria joins Governor Ioannis Margaritis to make a traditional Kayana (Scrambled Eggs with Tomato). Back in New York, she prepares a hearty breakfast "the Greek way," which includes Baklava Sticks, Cheese Sticks and Eggs in Tomato Sauce.