Greek cuisine gyro, moussaka, dolmades, yuvarlakia and keftethes with the neighboring countries. To an even greater extent it is influenced by Italian cuisine and cuisines from other neighboring south European countries, and thus, especially in southern regions and the islands it includes several kinds of pasta, like hyllopites, gogkes and tziolia. Greek cuisine has a culinary tradition of some 4,000 years and is a part of the history and the culture of Greece. Its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence, via ancient Rome, throughout Europe and beyond. It
Kale to dark green and violet-green, to violet-brown. Classification by leaf type: Because kale can grow well into winter, one variety of "rape kale" is called ""hungry gap"" after the period in winter in traditional agriculture when little else could be harvested. An extra-tall variety is known as "Jersey kale" or "cow cabbage". "Kai-lan" or "Chinese kale" is a cultivar often used in Chinese cuisine. In Portugal, the bumpy-leaved kale is mostly called "couve galega" (Galician kale or Portuguese Cabbage), although in some regions other names may be used. Many varieties of kale and cabbage are grown mainly for ornamental leaves