The letters of Lynceus of Samos include reference to a Macedonian dish organized by Lamia of Athens for her lover Demetrius I Poliorcetes. Constants on menus across the centuries have been seafood and meats. At the wedding feast by Caranus referred to in Hippolochus's letter, around the 4th or 3rd century BC, grilled fish, eggs, oysters, orioles and a host of roasted delicacies were served.
Ottoman and Modern periods
A continuation from ancient days are dishes such as lamb cooked with quince or various vegetables and fruits, goat boiled or fried in olive oil: modern recipes from Kavala to Kastoria and Kozani offer lamb with quince, pork with celery or leeks.
Some current specialties are trahanas with crackling, phyllo-based pies (cheese, leek, spinach) and meat plates (such as pork, wild boar and bubalus).
Favourites are tyrokafteri (Macedonian spicy cheese spread) and soupies krasates (cuttlefishes in wine). Unlike Athens, the traditional pita bread for the popular souvlaki usually is not grilled but fried. (Information included from 'Greek Gastronomy', GNTO, 2004)
Various products are produced from the buffalo meat. There is breeding especially around Lake Kerkini.