The collections of the Archaeological Museum of Larissa - which were previously housed in an Islamic mosque constructed in the 19th century - are also housed in the new reconstructed museum. The collections include Palaeolithic fossils, Neolithic vases, figurines, tools, Bronze Age and Geometric vases, Archaic funerary finds from St George at Larissa, burial finds of the Classical period, architectural parts spanning the period from Archaic to Byzantine times, Hellenistic and Roman sculptures, as well as a Roman mosaic from Kalo Nero at Larissa. 

 

The initiative for the creation of a modern Archaeological- Byzantine museum in Larissa was undertaken by the first director of 15th Ephorate of Prehistoric and Classic Antiquities, Mr. K. Gallis, around 1973 when the Municipality of Larissa ceded land to the Greek Ministry of Culture. In 1995 started the construction of the museum, which was realised in two phases 1995 - 1999 and 2002 - 2007 via EU funds. 

Preparation
The meat is sliced off as it becomes done and is put on a round pita bread with lettuce, tomato, onions, and tzatziki, a cucumber-yogurt-garlic sauce that in our opinion is what makes souvlaki delicious, giving it an authentic greek taste.
In some souvlaki corners (souvlaki can be found almost everywhere) the meat is skewered and sometimes you can get ground beef, which is generally known as beefteki.
Souvlaki comes in wax paper which keeps it all together and you eat it like you are peeling a banana.