Behind nature’s products, there is a fascinating system of structure and interaction. Through an interesting journey of circular interaction, continuity and flow, the raw materials get their final, characteristic form, as a shape, as a system of natural qualities and as a flavor – or rather as a delight. Many a local festivals of ancient origin and many a customs tell and reenact this ultimate moment of nature’s circle.
At the season of the Mediterranean harvest, Rhyton had just been born as an idea taking shape through repeated discussions on the revolution of the quality raw materials and the dawn of a new nutritional movement that brings back the core principles of communitarianism. Taking shape through the common ascertainment that the existence of small scale producers is necessary and that they contribute in the rescue and the enhancement of original flavors. But, primarily, taking shape through the vision of a collective initiative to preserve and unfold the local flavors that constitute the true emblems of smaller regions.
And then research, design, on-site visits. Meetings with remarkable people of the Greek land that hold the primordial language and the punctuation marks of the fragile balance of the local ecosystem. They have managed to graft tradition with innovation. Flavor as a cultural exchange and as a prerequisite of existence and co-existence. Knowledge, respect, gratitude. For all these that the breath of the earth offers to us.