Traditional recipe of Crete, in a new approach with exceptional taste combinations. Fifteen difference legume species (chickpea, lentil, lentils red lentils green, beans green, fava yellow, wheat, mung bean, flat beans, bean black-eyed, red bean, beans, bean mullet, bean moderate) of Greek land forms the basis of the recipe . Pulses puree and create soft velor, concentrating their flavors. The damaskinoelia, most Greek olive in washer together with thyme and some pulses sautéed in olive oil and off with apple cider vinegar. The tasty trip to Greece does not stop here, as the ospriada served with pulp from Florina peppers, sweet-acidulent stamnotyri and truffle mushroom. In total, twenty-two Greek traditional products involved in this culinary feast.