Athens and Thessaloniki offer distinct pitta, or souvlaki, experiences. Thessaloniki's version is generally
larger, often using thicker bread with extra, more varied fillings like ketchup and mustard alongside traditional toppings, whereas Athenian pitta is smaller, more compact, and typically focuses on tzatziki, meat, tomatoes, and onion
I’m partial to the Thessalonika version, can’t beat a bit of mustard
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