>> MARIA LOI: Yassou!

If you want to see one of the most unspoiled and breathtaking landscapes, then come with me to Costa Navarino, located near the town of Pylos in Messinia.

What I love the most about Costa Navarino is how they respect the environment, which you will see is reflected not only in what they grow and what they eat, but also how they live.

Come with me.

It's all happening now on The Life of Loi.

♪ ♪ I am Maria Loi, executive chef of Loi Estiatorio in Manhattan.

When I was growing up in Thermo, a small village in Greece, food was a way of life.

Good for your body, good for your soul.

The Mediterranean diet is considered one of the healthiest in the world, and I have seen how it can truly change people's lives, like it changed mine.

And since then, my life has been all about the Mediterranean diet.

Today, we are going to share some of the delicious secrets that you can make part of your own lives at home.

So come with me right now on The Life of Loi.

♪ ♪ >> Funding for this program is provided by the Behrakis Family, the Greek National Tourism Organization, Enterprise Greece.

Additional funding is provided by: >> LOI: I want to show you a truly special place in the heart of Messinia, where they care about the environment, land, and food as much as they care about each other.

Come with me.

Let's go to Costa Navarino.

Páme!

♪ ♪ Costa Navarino is a special place.

Over the last 20 years, it has become a top destination for travelers from all over the world.

This whole area was developed by an amazing man, Captain Vassilis Constantakopoulos.

He gave back to his community and I am so privileged to have known him.

Costa Navarino, one of my favorite places in the world.

>> What we do here, which all started from the vision of the late Captain Vassilis.

When visaged to position his homeland Messinia on the global tourism map, not only as a place to visit, but also as a place to live.

And for people who come from the area to be able to find jobs here, to prosper, to flourish.

Costa Navarino has been developed very much in line with sustainability.

How you respect and safeguard and you promote the nature of the area, how you respect and work together with the local communities and how you promote the heritage.

>> LOI: Captain Vassilis was born in Messinia.

He spent a lifetime sailing.

He would go on to create one of the largest private shipping companies in the world.

But he never forgot his homeland.

Later in life, he began working on his dream, to build a world-renowned tourist destination: Costa Navarino.

>> The thing that he was always saying, it was that if you have the resources, and you're able to dream, then you're obliged to create.

>> LOI: You know what?

There are many people that they have the resources, but they're not giving back.

>> They have to have the dream also, Maria.

(chuckles) You must be able to dream and this makes the difference.

>> LOI: I agree with that.

Yeah.

(laughs) You work hard and dream big.

You know?

>> Yes, that was the case of Captain Vassilis, and that's why the idea is that you have to develop an area in total, otherwise, it is not a sustainable thing.

So that's why we have all these locals working here.

That's why we promote local products.

That's why we promote cultural development and cultural events.

>> LOI: His goal was to keep Costa Navarino pristine and beautiful, creating a great place to visit, work and live.

♪ ♪ Bonjour!

>> Bonjour!

>> LOI: Amazing.

What you doing here?

>> Sourdough.

>> LOI: Sourdough?

>> Yes.

>> LOI: Good.

Nice.

>> Very nice bread.

>> LOI: So this is going to be tomorrow ready, right?

>> Yes, yes.

We need 24 hour to prove.

To be the best flavor for the bread.

>> LOI: But I heard that you make croissant with olive oil?

>> Yes.

The best place in Greece with olive oil.

(both laughing) >> LOI: So, and how many years are you here?

>> Ten years now.

>> LOI: Ten years, huh?

>> Yes.

>> LOI: So that means that you love it here.

>> I love here.

And I find love in my life.

>> LOI: Oh-oh... That's why you came here.

>> Yeah.

>> LOI: That's good.

I'm glad for that.

(Sebastien chuckles) >> LOI: Ooh.

Is that cheese pie?

>> Yes.

A nice cheese pie.

>> LOI: Can you please send to the table some?

>> Yes, of course.

I will send it to you.

>> LOI: Okay.

All right.

I don't want to bother you.

I know you have a lot of work.

>> Thank you.

>> LOI: Bye-bye.

(Sebastien speaking French) >> LOI: Au revoir.

>> Au revoir.

(Loi speaking French) (Sebastien repeating French) ♪ ♪ >> LOI: I need a sip of coffee.

Greek coffee.

♪ ♪ >> It's too early for you?

>> LOI: Never is early and never is too late for me.

>> Okay.

(Maria laughs) >> LOI: That's the life of Loi.

>> I love your energy.

>> LOI: What I like here, it's all green.

>> Correct.

>> LOI: That means sustainability, right?

>> Absolutely.

I mean, W Costa Navarino is the perfect harmony between sustainability and living it up in style.

I can give you an insider tip.

>> LOI: Like?

>> We have a totem... ...that tells a unique story.

>> LOI: Can we go?

>> Absolutely.

>> LOI: Okay.

>> Let's go.

>> LOI: Let's go now.

>> All W Hotels around the world have one totem like this one, which is designed to reflect the local destination.

Our totem is made of reclaimed wood from old fishing boats, and this is made to honor Captain Vassilis Constantakopoulos, the visionary of Costa Navarino.

Do you know what his dream was?

>> LOI: Of course, I know.

But do you know what his dream was?

>> Absolutely.

His dream was to make Messinia a globally recognized destination.

>> LOI: But, to make a place like he did, you know.

Sustainability, communities, love of people.

That's what he did.

Actually, he didn't change only this area, Messinia.

He changed Peloponnese, he changed Greece, and he's changing the world.

Captain Vassilis, do you listen to that?

I can't speak anymore.

(laughs softly) I am a bit... >> I know you were friends.

It's great to speak of him or to him.

The great thing about his vision is that he has put authenticity and sustainability first.

>> LOI: No.

He has put people first, and that's why it's like this today.

♪ ♪ I had a fantastic breakfast at the W Costa Navarino.

I saw Sebastien making bread, which inspired me to make this recipe with my friend Chef Jehangir Mehta, known as the guru of sustainability.

Yassou, Jehangir.

>> Yassou.

>> LOI: Do you know why you're here today?

>> I guess for making bread?

>> LOI (laughs): No.

You're here because you have some things in common with Captain Vassilis.

Sustainability.

>> Okay.

So, if it is sustainability, first I need to get my red lipstick on.

(Loi laughs softly) >> LOI: Why is that?

>> It's sustainable lipstick.

(Loi laughing) >> LOI: So, okay, let's make bread.

Give me the flour, please.

>> Right here.

>> LOI: Do you want to knead the bread?

>> Surely.

I'll do that.

It's a great exercise.

>> LOI: Oh, nice.

♪ ♪ >> It reminds me when I was a kid, when you can get your fingers dirty, (Loi giggles) play with it.

It's all good.

>> LOI: And now, we have the yeast with the sugar.

I mix the yeast with the sugar.

>> Okay.

(whispers) You may.

♪ ♪ You can go.

>> LOI: No!

>> (laughs) I can't wait all day for this bread.

It's so delicious.

I want to eat it now.

(both laughing) >> LOI: Of course, I'm going to add some olive oil.

>> Brilliant.

♪ ♪ >> LOI: And then, yogurt.

>> Okay, that's the best.

Let's go for that.

>> LOI: Actually, I'll put everything because you're going to say, "Waste."

>> No, no, no, no, no, no, no... >> LOI: Okay.

>> Oh, God.

Why does she waste?

>> LOI: See?

Sustainability.

(laughs) >> Now what do we do with this?

Throw it at each other?

What do we do next?

What's the next plan?

>> LOI: You want to clean your hands with olive oil?

>> Sure!

>> LOI: Okay.

Yeah.

(both laughing softly) Go like this.

Good.

See how easy it is... >> Beautiful.

>> LOI: ...to remove the dough?

(chuckles) Nice.

>> Okay.

>> LOI: Now we'll leave this... >> All right.

>> LOI: ...for one hour.

Felipe has the other dough ready for us.

Here, Felipe.

Teamwork.

You see?

>> Ooh.

>> LOI: We don't want that fluffiness.

>> Okay.

It's just started working though.

Yeah.

♪ ♪ So you're breaking the air out?

>> LOI: Yeah.

It is therapeutic.

>> Okay.

Yeah.

>> LOI: We have some flour over there?

>> Yeah.

>> LOI: Okay.

Here.

♪ ♪ Okay.

>> And for good luck, to the camera man.

(Loi laughs) ♪ ♪ >> LOI: So you just take small.

>> Little pillows?

>> LOI: Yeah.

You know what?

>> Yes, tell me.

Talk to me.

>> LOI: Here.

>> Oh, just once and for all, nuts in it.

>> LOI: Yeah, it's so good.

And I love pecans.

But, if you like... >> Walnuts will work.

>> LOI: ...you can add walnuts.

You can add almonds.

Any nuts you want, even your friend.

(laughs) >> (chuckles) Some more?

>> LOI: I love the way you do it.

>> This is just fairy dust for Maria.

(both laughing) Next.

>> LOI: Next, call your children, they love to play with the dough.

This one, you can do smaller... >> Okay.

>> LOI: ...as well, if you like.

>> Sure.

>> LOI: Oh, it smells so good, this.

>> Just with pecans, the honey.

>> LOI: Okay, let's give it to Felipe.

Can you please bake this?

Preheated oven, 375, about ten, 15 minutes.

If I would start talking about Captain Vassilis... (soft chuckle) ...I will cry.

>> That's so sweet to say.

>> LOI: Everyone that I met at the W Costa Navarino and I spoke about Captain Vassilis?

They were happy... ...proud, but at the same time, they had sorrow inside them.

Why Captain Vassilis was not there.

>> They want to carry that spirit and, and really embrace the aspect of whatever he has built there, and continue that on a day-to-day basis.

>> LOI: When you go there, you will see, above the buildings, they, they grow herbs.

The aroma that comes out.

>> That's unbelievable.

Like over here, look at this.

(laughs) We do our best in New York City.

(both laugh) >> LOI: Okay.

It's not the same.

Felipe, where are they?

Great.

♪ ♪ I love this like this, on the wood.

(sniffing) Oh, it smells so good.

Let's make a plate.

>> Let's go for it.

As you can see, the difference between our man out there, who makes these nice and fluffy, and me making them flatter.

Whichever one you prefer.

(Loi laughing) All right, so.

>> LOI: It doesn't matter.

>> Yeah, it tastes really good.

Can you imagine giving these out at Easter?

We will be more famous than the Pope.

>> LOI: We don't have a pope in Greece.

>> I know, but I'm just saying as a famous aspect.

(both laughing) >> Here.

>> LOI: Thank you Felipe.

(chuckles) You see?

Feta, and of course, my signature.

>> Yes.

So this is another way to have it?

>> LOI: Yeah.

Yeah.

>> All right.

>> LOI: Smell it.

(inhales deeply) >> Ah.

>> LOI: Isn't it?

Should I give you some?

>> I would love some.

♪ ♪ Thank you.

But you know what is very important in life?

Is sharing.

>> LOI: I love that.

(chuckles) ♪ ♪ There's some honey left over there.

Some feta, olive oil... ...and some nuts, you can go together.

Do you mind if I don't share this one?

(Loi laughs) Captain Vassilis had such an effect on Messinia, especially the town of Pylos.

He helped people to restore their homes, including this house, where I went to cook with this wonderful women.

Let me show you.

Páme!

♪ ♪ ♪ ♪ Usually, I cook with chefs.

But today, I am going to cook with the real chefs, as I said, two beautiful women, Alexandra and Loula.

And you will see today why.

We make the chicken.

Then, we are going to show you how to make hilopites.

♪ ♪ (speaking Greek): >> (both speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): (both speaking Greek): >> (speaking Greek): ♪ ♪ >> LOI: Kyknos.

(laughs) >> (speaking Greek): >> LOI: Bravo.

♪ ♪ So Loula told me that this chicken is going to be amazing and full of flavor, and I believe her.

But I want to see her recipe, how she makes the Greek pasta, fresh hilopites.

First we make the dough.

♪ ♪ We sift the flour.

♪ ♪ (Loula speaking Greek) LOI (laughs): Okay.

She's like "One kilo, two eggs, just a bit of milk."

>> Me to mati.

>> LOI (laughs): Me to mati.

That's the Greek way.

It's evaporated milk.

Okay.

(Loula speaking Greek) >> LOI: Just a touch of salt.

(speaking Greek): >> (speaking Greek): (Loi speaking Greek) (Loula speaking Greek) >> LOI: No mixer.

(all laughing) >> No.

>> LOI: No mixer.

No.

(laughs) She opens, you know, the dough like this.

Flour.

♪ ♪ >> LOI (speaking Greek): >> (speaking Greek): >> LOI: You don't have to go to the gym, just do this.

(speaking Greek): (Loula laughs) >> (speaking Greek) (Loula speaking Greek) >> LOI (speaking Greek): (both speaking Greek) (Loi speaking Greek) (laughing) >> LOI (speaking Greek): (Loula speaking Greek) >> LOI: She said, "I thought that I'm going to show you how."

(speaking Greek) I grew up in a village.

Okay.

Look at that.

It's very nice.

♪ ♪ >> LOI (speaking Greek): (Loula speaking Greek) (Loi laughing) >> LOI: We've done food for six people... (Loula speaking Greek) >> LOI:... with almost nothing.

That's it.

See?

♪ ♪ >> (speaking Greek): (Loi speaking Greek) >> (speaking Greek): LOI: So, we're going to boil the hilopites.

How easy it was, right?

Now, after three, four minutes, the hilopites are ready.

♪ ♪ Mmm.

She's adding cheese first.

♪ ♪ She's adding more cheese.

That's why it's so tasty.

♪ ♪ Kanela?

I thought only in my place where I was born we use kanela.

And the sauce, it's amazing.

(speaking Greek): (both speaking Greek) (Loula speaking Greek) >> LOI (speaking Greek): Okay.

♪ ♪ (all laughing) >> (speaking Greek): >> LOI (speaking Greek): ♪ ♪ Mmm?

It's so tasty.

I'm going back to my village when I was five, six years old.

>> (chuckles) >> LOI (speaking Greek): ♪ ♪ (shutter clicks) ♪ ♪ >> LOI: The chicken Alexandra and Loula made was so tender.

The hilopites reminded me of what my Yaya used to make.

With Jehangir, I want to show you an easier way to make it, and sustainable.

See?

Ground turkey.

>> (chuckles) Yes.

>> LOI: White.

It was pink before.

>> That's amazing.

I think the ground turkey is a good take to that recipe.

>> LOI: Mm-hmm.

Now, I will add some olive oil.

♪ ♪ Yes, turkey doesn't have fat.

Come on.

>> That is true.

And I think it will be fantastic because a turkey is a much leaner cut of meat.

>> LOI: Bravo.

So, let me put some onion in there.

You know my way of cutting the onion.

♪ ♪ A bit more.

>> And the more onion you put with the ratio, it's cutting back on the meat that you're going to be eating.

Say if this was about a pound of ground meat, now you put, like, a cup of onion.

So, it's literally extending that recipe instead of just eating ground meat, which is also a fantastic way of showcasing sustainability.

>> LOI: I put tomato paste.

>> The tomato paste, the umami of Maria's life.

(Loi laughs) It's always in everything.

If it's not on her lips, it's in the food.

(Loi laughs) >> LOI: Let's mix it.

So this way it will go everywhere.

>> Absolutely.

>> LOI: We need also cinnamon and bay leaves.

>> Done... done.

(Loi laughs) One more for fun.

And some bay leaves?

>> LOI: Yes.

♪ ♪ Okay, now.

>> This is all getting in.

>> LOI: I will just add some salt.

Okay?

Can I have some water, please?

Thank you.

>> Absolutely.

>> LOI: Okay.

>> Are you going to cook the pasta in the same pan and making me happy that you're not going to waste more electricity boiling more water?

Are you?

>> LOI: I am.

>> Yes!

(both laughing) >> LOI: So, until we make the pasta, we leave it like this.

Let's do the pasta.

Bring the flour here, please.

>> Mm-hmm.

>> LOI: We'll make a well.

Can you make that?

♪ ♪ And, then... ♪ ♪ That's it.

It's so easy... ...to make fresh pasta.

But, you know what?

You can make the pasta.

>> Yeah.

>> LOI: And you can freeze it.

>> That is true.

>> LOI: You can dry it, like exactly, my grandma used to do.

Okay.

You want to mix it?

>> Sure.

>> LOI: Because you like to touch.

>> I love.

And it's an exercise.

That's the best part about it.

>> LOI: You have add a lot of bay leaves, but it's okay, I like it.

I like the smell now.

>> I am glad.

>> LOI: Good?

>> And this is great.

>> LOI: You see?

>> It's done.

>> LOI: Three minutes to make it.

>> And if something like flour and eggs can come together so fast, why can't people just live together in harmony like this, is what I don't understand.

>> LOI: You're right again.

Now we leave this for at least one or two hours.

>> Got it.

>> LOI: Felipe?

>> Yes, chef?

>> With the roller.

>> LOI: Good.

Nice.

Felipe?

>> Yes, chef?

>> LOI: Can you please bring me the dough?

>> Yes.

(Loi laughs) >> Here, chef.

>> LOI: And the pasta dough is ready.

>> And Felipe wrapped it the right way, just with a nice, lovely cloth.

Perfect.

>> LOI: Like my grandma.

She didn't have a plastic wrap.

(chuckles) Okay.

♪ ♪ So, cut this.

>> Yeah.

>> LOI: And cut this.

Cut this.

>> A little semolina.

(Loi humming softly) >> LOI: Where's my roller?

Let's make the phyllo.

>> Okay.

>> LOI: Okay?

>> Chef, I make this for you.

>> LOI: Felipe made it very nicely.

Thank you, Felipe.

You see, he put a paper in between.

That's so good.

>> And just letting people know, you can reuse these papers-- You don't have to throw them away.

So, for your next batch, we can keep these.

>> LOI: Okay, let's put it on the side.

>> Sure.

>> LOI: And then, like that.

And then, like this.

>> Okay.

>> LOI: And then, like that.

>> And now, we go... >> LOI: So, what my mother used to do.

>> Mm-hmm.

>> LOI: Here.

Okay?

Both ways.

>> All right.

♪ ♪ >> LOI: See the slits, here?

>> Yeah.

>> LOI: Okay?

When they will go in the water, they will separate.

>> Ah... smaller pieces.

♪ ♪ And in three minutes will be ready.

Could you please bring me that plate?

>> Surely.

>> LOI: Felipe?

>> Yes, chef?

>> LOI: Could I have some feta, please?

Everything is better with feta.

(sniffs) Smells so good.

>> It does.

>> LOI: Thank you.

>> And could I use some of your delicious herbs from here?

>> LOI: Of course.

Okay.

♪ ♪ How much feta you want?

>> As much as you give me.

>> LOI: All right.

>> Brilliant.

>> LOI: So now... >> Is it the time to taste?

>> LOI: ...is it time to taste.

♪ ♪ Cheers.

>> The best.

♪ ♪ Mmm.

The warmth from the cinnamon, unbelievable.

The saltiness from the feta is, really balances it.

>> LOI: It is so tasty.

Could I have those glasses, please?

>> Surely.

>> LOI: Thank you.

♪ ♪ Yassou.

>> Yassou.

>> LOI: And yassou to you.

Remember, metron ariston.

Everything in moderation, except love, olive oil, and good deeds.

(kisses) Yassou.

♪ ♪ >> Closed captioning provided by Genetic Networks.

Funding for this program is provided by the Behrakis Family, the Greek National Tourism Organization, Enterprise Greece.

Additional funding is provided by: ♪ ♪ >> LOI: Over there!

Over there!

Okay.

(singing in Greek) ♪ ♪ Like this, okay.

♪ ♪ (all speaking Greek)