The book contains everything needed to make a successful pie, without prior experience. At the same time, it exudes the "aroma of pie" from a region famous for its pies.
Searching for traditional recipes, I ended up dealing, without being an expert, with issues that touch on folklore, perhaps even linguistics. Behind the pie, there is a long line of women, love stories, a fairytale of centuries.

I personally believe that tradition remains alive and evolves when it aligns with our lives. So, I apply traditional recipes using modern tools and give my own method of making pie and pastry. My pastry becomes very thin, suitable even for bougatsa.
The success of the pastry depends first on the flour. So, I gathered information and reached conclusions that interest those who are "confused" with flours...

My mother's origin from Kozani and my husband's from Velvento Kozani, our many years of residence in Kozani, our house in Velvento, relatives, friends, and acquaintances from the area, my love for traditional and handmade things, my involvement with pies gave me the necessary acquaintances and knowledge to write this book.

But the strength and courage to present it were given to me by my own pies. When I make thin pastry sheets and spread them in the pan, when I see the pie puffing up as it bakes, when I take it out of the oven crispy and golden, when my loved ones eat it and praise it, then I feel that I know how to do something good, and I want to pass it on to others.