About Simposia

Welcome! I'm Litsa Pitsillidou, founder of Simposia. I was born and raised on the island of Cyprus in the East Mediterranean, at the crossroads of three continents: Europe, Africa and Asia. This unique geographic location made Cyprus an attractive target for conquerors from various countries. Throughout the centuries Cyprus has been occupied by the Assyrians, Persians, Arabs, French, Italians, Turks, British. These influences made their way to Cypriot food which is an amalgam of East and West: Greek, Middle Eastern, Mediterranean and Turkish flavors are all prevalent in this delicious cuisine.

The intense Mediterranean climate offers 340 days of sunshine per year allowing Cyprus to grow an abundance of fresh fruit and vegetables which are used in the local dishes. I grew up among people who earned their living by farming or selling fresh fruit and vegetables. While working at my father’s grocery store each summer and school holiday since the age of twelve I learned about the great variety of produce grown in Cyprus. Even while attending university in New York, I would return home each summer to help my father.

I have fond memories of going to the farmers’ market with my father in the early mornings, at 4 am, to do the daily shopping for the store. I can still easily recall the smell of freshly picked fruit and vegetables mixed with the aromas of cheeses, freshly baked breads and local pastries.

Once at home I would watch my mother use these fruit and vegetables to cook elaborate dishes for the family. Growing up, the kitchen was my favorite room in the house and the kitchen table was my desk where I would spend many hours of the day. I would watch my mother cook everything from scratch and sometimes I helped by following her instructions while other times I served as her tester. I have always loved the way the rich scents of good food cooking in the kitchen would hover in the room and fill the house.

These early childhood experiences triggered a lifelong fascination with food, and a passion for cooking and experimenting with different ingredients and spices. Cooking for me is not just about executing a recipe. It is a creative art, the delicious outcome of which is to be shared with family and friends. It is a bonding element that goes beyond cultural, political and individual differences. Food is a universal language.

Simposia was born out of these experiences and sentiments: My desire to teach people how to cook easy, healthy meals while having fun but also my conviction that food can be a catalyst for bringing people together and even resolving differences. Just like the symposia of antiquity where Greeks gathered to engage in dialogues, debates and celebrations over lavish, leisurely meals, my Simposia aims to create mouth-watering meals to be enjoyed over stimulating conversations and exchanges of ideas.

Simposia specializes in Greek, Cypriot and Middle Eastern cuisine. We offer dinner parties; private and group cooking classes that teach easy and delicious combinations of nutritious ingredients while offering cultural insights; and team-building events.