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Greek Products & Delights

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"Almonds from Larisa" are particularly tasty and quite big. They come from almond trees cultivated in the traditional way in the provinces of Larisa, Tyrnavos and Aghia. The tree comes from Asia. It's got white flesh and brown bark. Almonds are eaten raw or roasted and they are used in pastry making.
"Almonds from Larisa" are particularly tasty and quite big. They come from almond trees cultivated in the traditional way in the provinces of Larisa, Tyrnavos and Aghia. The tree ...
White, sweet smelling and made with sugar and almonds. Engagements, weddings, christenings and in general all the joyous moments of a family are associated with "amygdalota". And even though times have changed and we don't keep these customs to the last detail any more, "amygdalota" remain not only the perfect sweet for family celebrations but also a dear part of our daily lives. 'Amygdalota" are popular all over Greece and especially in ...
White, sweet smelling and made with sugar and almonds. Engagements, weddings, christenings and in general all the joyous moments of a family are associated with "amygdalota". And ...
One of the few cafes in Hydra after the war, where the first visitors drank their coffee and admired the traditional city of Hydra, was the majestic "Kyvelia" of Dimitrios Tsangaris. It was foundedin 1930 by Aristides Tsagaris, who was the first to sell "amygdalota" from Hydra as since then, they were only made at home and consumed at happy family events. In 1957 Dimitrios Tsangaris and his wife Anna take over the business and they are the ones ...
One of the few cafes in Hydra after the war, where the first visitors drank their coffee and admired the traditional city of Hydra, was the majestic "Kyvelia" of Dimitrios ...
Soft white cheese, with a grainy texture, and a fresh. It has got slightly salty and sour taste and aroma. It has no shape,crust or holes and it is served with a spoon as its mass is soft. It is a Protected Designation of Origin product and it is produced in the Prefecture of Grevena and in the Province of Voio in the Prefecture of Kozani. Anevato is made with sheep or goat's milk or a mixture of both.
Soft white cheese, with a grainy texture, and a fresh. It has got slightly salty and sour taste and aroma. It has no shape,crust or holes and it is served with a spoon as its mass ...
"Avgotaracho" in Greek, Bottarga in Italian, Poutargue in French, Botarga in Spanish, Batarekh in Arabic, Karasumi in Japanese is a delicacy from naturally dried and formatted tuna or mallet roe. In Greece, bottarga is made with grey mullet roe which is fished in Greek lakes. The whole ovaries are removed, washed, salted with natural salt, dried under the sun and packaged in melted wax. Preserving fish that comes from the rich in natural salt ...
"Avgotaracho" in Greek, Bottarga in Italian, Poutargue in French, Botarga in Spanish, Batarekh in Arabic, Karasumi in Japanese is a delicacy from naturally dried and formatted ...
Soft cheese with a pasty texture, without crust, and with a slightly sour, pleasant, cool taste and aroma. It is a Protected Designation of Origin product and it is produced in the regions of Epirus and Thessaly with sheep or goat's milk or a mixture of those.
Soft cheese with a pasty texture, without crust, and with a slightly sour, pleasant, cool taste and aroma. It is a Protected Designation of Origin product and it is produced in ...
It is a hard, yellow-white cheese with a solid elastic mass, many holes and sometimes cracks. It has got a rich slightly sweet and salty flavor and a rich aroma of milk proteins-propionic fermentation. It is given a cylindrical shape with hard, dry skin which is covered by microbial development that contributes to the cheese's maturing. It is a Protected Designation of Origin product and it is produced in the regions of Agrafa of the Prefectures ...
It is a hard, yellow-white cheese with a solid elastic mass, many holes and sometimes cracks. It has got a rich slightly sweet and salty flavor and a rich aroma of milk ...
It is a hard, yellow-white cheese with a solid elastic mass and many holes and sometimes cracks. It has got a rich slightly sweet and salty flavor and a rich aroma of milk proteins-propionic fermentation. It is given a cylindrical shape with hard, dry skin which is covered by microbial development that contributes to the cheese's maturing. It is a Protected Designation of Origin product that is produced on the island of Cretewith sheep's milk or ...
It is a hard, yellow-white cheese with a solid elastic mass and many holes and sometimes cracks. It has got a rich slightly sweet and salty flavor and a rich aroma of milk ...
It is a hard, yellow-white cheese with a solid elastic mass and many holes, with a pleasant, delicate and full flavor of butter and milk proteins with delicate aromas of propionic fermentation (walnut and almond). It is given a cylindrical shape with thin, dry skin which is covered by microbial development that contributes to the cheese's maturing. It is a Protected Designation of Origin product from the island of Naxos made with cow's milk or a ...
It is a hard, yellow-white cheese with a solid elastic mass and many holes, with a pleasant, delicate and full flavor of butter and milk proteins with delicate aromas of propionic ...
"Plums from Skopelos" are fleshy dark colored medium size fruit. They are sweet and suitable for drying. It belongs to the Prunus genus and the family of Rosaceae. It was originally grown in the city of Damascus hence the Greek name "damaskino".Plums were already known by the 1st century BC in Greece. Dioscourides and Galinos and many other writers mention the fruit throughout the centuries. The "Plums from Skopelos" are mostly consumed dried. ...
"Plums from Skopelos" are fleshy dark colored medium size fruit. They are sweet and suitable for drying. It belongs to the Prunus genus and the family of Rosaceae. It was ...
It is a kind of bread in whose dough they mix olives without the stone. It has got a strong aroma and flavor of oil. It is light brown and 3-4cm thick.Olive bread is made with soft flour, yeast, ferment, water and olives. Olive bread from Pelio is the traditional bread of Pelion and it was baked before the traditional loaves of bread were baked. By the time the loaves were baked they had made the olive bread or the cheese bread ("tyropsomo") ...
It is a kind of bread in whose dough they mix olives without the stone. It has got a strong aroma and flavor of oil. It is light brown and 3-4cm thick.Olive bread is made with ...
Throuba from Thasos or "Thasitiki" is the excellent material for the production of salted olive. The cultivation of olives on the island of Thasos has been closely connected to the history of the island since ancient times.It is eaten as fresh table olive
Throuba from Thasos or "Thasitiki" is the excellent material for the production of salted olive. The cultivation of olives on the island of Thasos has been closely connected to ...
White,soft to medium-hard cheese, without skin and with holes. Its shape resembles and bears the mark of a small basket from the baskets-molds in which it is given its form (in the past made of reeds or wicker now of plastic). It has a rich, salted and slightly sour taste and woody aromas. It is aProtected Designation of Origin product and it is made on the island of Limnos. It is made with sheep's milk, which makes excellent quality cheese, or ...
White,soft to medium-hard cheese, without skin and with holes. Its shape resembles and bears the mark of a small basket from the baskets-molds in which it is given its form (in ...
Medium –hard to hard cheese, white –yellow in color, solid and usually without holes. It has got soft, sweet flavor and pleasant aroma. It is given a cylindrical or parallelepiped shape with a medium-hard and cohesive crust that is covered with paraffin or other substances suitable for food. It isaProtected Designation of Origin product and it is made in the regions of Thessaly and Macedonia and the prefectures of Xanthi and Lesbos with sheep's ...
Medium –hard to hard cheese, white –yellow in color, solid and usually without holes. It has got soft, sweet flavor and pleasant aroma. It is given a cylindrical or parallelepiped ...
A fresh, soft, white cheese with a yoghurt-like texture. It has got a soft, slightly sour and salty taste and a discreet aroma. It is a Protected Designation of Origin product and it is produced in the plain of Domokos.Within the frame of the Greek Βreakfast and in particular in the hotels of the regions where it is produced, katiki cheese can be served as a table cheese with toasted bread.
A fresh, soft, white cheese with a yoghurt-like texture. It has got a soft, slightly sour and salty taste and a discreet aroma. It is a Protected Designation of Origin product and ...
The cherries from Rodochori are characterized by their high and consistent quality. The cherries of the Rodochori farm have conquered the EU markets thanks to their high quality characteristics(color, size, crunchiness). Varieties of these cherries are: TraganaEdessas, buarreauburlat, Bigar Harry, van, TraganaKomotinis. The fruit is medium to big size with a deep red skin and flesh. It is also juicy, crunchy and can last long enough to be ...
The cherries from Rodochori are characterized by their high and consistent quality. The cherries of the Rodochori farm have conquered the EU markets thanks to their high quality ...
Hard cheese, whitish to light brown in color, slightly salty with a solid elastic mass and many holes.It has got a rich slightly salty flavor and a rich aroma of milk proteins-propionic fermentation. It is given a cylindrical shape with hard, dry skin which is covered with materials suitable for food. It is a Protected Designation of Origin product and it is produced in the regions of Western Macedonia and Epirus and the prefectures of ...
Hard cheese, whitish to light brown in color, slightly salty with a solid elastic mass and many holes.It has got a rich slightly salty flavor and a rich aroma of milk ...
The most common kind of squash with the scientific name of Curcubitapepe belongs to the family of Curcubitaceae. Squashes are cultivated in Greece mainly as summer vegetables and to a smaller extent for the production of pumpkins.The common squash comes from America and came to Europe in the 16th century. Types of squashes that belong to the CurcubitaLagenaria genus seem to have existed in ancient times in Asia and Europe. They are depicted in ...
The most common kind of squash with the scientific name of Curcubitapepe belongs to the family of Curcubitaceae. Squashes are cultivated in Greece mainly as summer vegetables and ...
The commercial name of "KonservoliaPeliouVolou". This variety has got 13 types according to size (from 91 to 380 fruit per kilo). The growing of olives in Pelio dates back to the period of the Ottoman Occupation. The mountain of the Centaurs is full of olive trees and the olive groves of Pelio are famous as they make a beautiful sight along the mountain range from the ridge all the way down to the sea. The olive grove of Pelio is of great ...
The commercial name of "KonservoliaPeliouVolou". This variety has got 13 types according to size (from 91 to 380 fruit per kilo). The growing of olives in Pelio dates back to the ...
Soft, white, brine cheese, without skin, salty, naturally peppery and with a spicy flavor. Its color ranges from creamy white to grayish-slightly pink and its mass consists of tiny grains. It has been characterized asa Protected Designation of Origin product and it is produced in the Prefecture of Cyclades with cow's milk, sheepor goat's milk or a mixture of those.The taste of salt is intensely felt while its strong spicy flavor is the result of ...
Soft, white, brine cheese, without skin, salty, naturally peppery and with a spicy flavor. Its color ranges from creamy white to grayish-slightly pink and its mass consists of ...
In Ancient Greece they called raisin (stafida) the dried fruit of "stafidampelos" and the raisin itself "stafidampelo". Raisins accompanied the wine in symposiums and were also used in cooking and sweets. In the Byzantine times they continued to use it for cooking but also large quantities were consumed by the Christians during the Lent. It was the Venetians who started the production of raisins first in the Peloponnese and later in the islands ...
In Ancient Greece they called raisin (stafida) the dried fruit of "stafidampelos" and the raisin itself "stafidampelo". Raisins accompanied the wine in symposiums and were also ...
Round shaped bread sprinkled with sesame, a kind of barley bun sold in the streets of cities by "koulouri" street vendors."Koulouri" was known even before the Byzantine times andit has been mentioned many times in texts such as in one by GregoriosKorinthou."Koulouri" is popular today in cities. Its first systematic production started in Constantinople and Thessaloniki and soon spread to other cities in the country. Special vendors used to sell ...
Round shaped bread sprinkled with sesame, a kind of barley bun sold in the streets of cities by "koulouri" street vendors."Koulouri" was known even before the Byzantine times ...
Hard cheese, white to yellow-whitein color with small holes. It has got a pleasant salty taste and pleasant aroma. It is given a cylindrical shape with hard dry skin. It owes its name ("ladotyri" oil cheese)to the fact that it is preserved in oil. It is aProtected Designation of Origin product and it is produced in the island of Lesbos with sheep's milk or with a blend of goat's milk that should not exceed 30%.
Hard cheese, white to yellow-whitein color with small holes. It has got a pleasant salty taste and pleasant aroma. It is given a cylindrical shape with hard dry skin. It owes its ...
The louza from Mykonos is one of the best cured meats.There are Greek products which would be on a par with top European ones such as the Italian "prosciutto", the tender "porchetta" or the "coppa". In the past few years, Greek cured meats have come to be considered as exceptional delicacies.A typical example of this is the ruby red louza from Mykonos and its variations from Syros, Andros, Tinos (or the similar "apohti" from Santorini), which is ...
The louza from Mykonos is one of the best cured meats.There are Greek products which would be on a par with top European ones such as the Italian "prosciutto", the tender ...
They are the most popular cured meats and they are still made today both at homes and at large cured meat production units all over Greece. Many varieties exist depending on the filling or the combination of spices and aromatic herbs.In Thrace, sausages look like soutzouk-originally from Istanbul- but one can also find sausages with leeks made with pork or a blend of pork with beef. In eastern Thrace they are only made with beef, some with leeks ...
They are the most popular cured meats and they are still made today both at homes and at large cured meat production units all over Greece. Many varieties exist depending on the ...
It is fresh, soft cheese solid, cylindrical in shape without crust or holes. It is white in color with rich, creamy, cool and sweet taste and characteristic milk aroma. It is a Protected Designation of Origin product and it is produced in Thessaly and Central and Western Macedonia. Manouri is a characteristic type of thick myzithra cheese, it is made by heating sheep or goat's whey or a blend of those to which sheep or goat's milk or their cream ...
It is fresh, soft cheese solid, cylindrical in shape without crust or holes. It is white in color with rich, creamy, cool and sweet taste and characteristic milk aroma. It is a ...
In ancient Greece the bee and all its products were highly esteemed by everyone. Proof of this can be found in references in mythology and paintings on ancient Greek vessels. Honey played an important part in the everyday life of people not just as food but also as medicine. Hippocrates and all the doctors in ancient times recommended it as medicine in many cases while it was thought to be the only food of gods.Today Greek honey is world famous ...
In ancient Greece the bee and all its products were highly esteemed by everyone. Proof of this can be found in references in mythology and paintings on ancient Greek vessels. ...
The honey "Elatis Vanillia" from Menalo comes mainly from fir trees (80%) while the remaining 20% comes from the flowers of the region. Its varieties are identified according to its organoleptic properties, which depend on the diet of the bees (thyme honey, flower honey etc). It has got 15% moisture and apparent crystallization higher than 10%. The honey "ElatisVanillia" from Menalo is characterized by its particularly good taste and unusual ...
The honey "Elatis Vanillia" from Menalo comes mainly from fir trees (80%) while the remaining 20% comes from the flowers of the region. Its varieties are identified according to ...
"Meli Kritis" (Cretan Honey) is thyme honey and depending on the flower it comes from, it has got a particular name for example "pefkomelo" (honey from pines), "rikomelo" (honey from heather). This honey has the most viscosity from all the other Greek varieties, it is blonde and does not contain any impurities (pure honey). Extraction is done with the classic method of centrifugation. Honey has been the basic sweetening substance in Greece since ...
"Meli Kritis" (Cretan Honey) is thyme honey and depending on the flower it comes from, it has got a particular name for example "pefkomelo" (honey from pines), "rikomelo" (honey ...
The eggplant, whose scientific name is SolanumMelongena, seems to have two places of origin: India and China. In Europe it was imported in the 16th century. It spread everywhere, particularly in the Mediterranean countries. Of the varieties cultivated in Greece, the "tsakoniki" eggplant which is cultivated in Leonidio and the wider area is renowned for its quality. Another characteristic variety, cultivated throughout Greece is "Flaska". In ...
The eggplant, whose scientific name is SolanumMelongena, seems to have two places of origin: India and China. In Europe it was imported in the 16th century. It spread everywhere, ...
Medium hard to hard cheese, yellowish in color, solid and with small holes. It has got slightly salty and spicy taste and a pleasant aroma. It is given a cylindrical shape, with medium hard, cohesive skin. It is a Protected Designation of Origin productand it is produced in the region of Metsovo (Epirus) from sheep's milk, cow or goat's milk or a blend of those.
Medium hard to hard cheese, yellowish in color, solid and with small holes. It has got slightly salty and spicy taste and a pleasant aroma. It is given a cylindrical shape, with ...
The Agricultural Cooperative of Zagora Pelion is today the major operator of commercial activity and development in the region of Eastern Pelion and one of the most dynamic primary cooperative organizations in Greece. In 1982 it was declared a "pilot" cooperative.It was established in 1916 and it is one of the first cooperatives in the country since the Cooperatives Act passed in 1915.During its course the cooperative went through periods of ...
The Agricultural Cooperative of Zagora Pelion is today the major operator of commercial activity and development in the region of Eastern Pelion and one of the most dynamic ...
The "Delicious Pilafa Apples" are known for their wonderful aroma and their quality to maintain their organoleptic characteristics even after March-April. The skin of the apples is yellow-green while the part of the fruit seen by the sun is red. They are white fleshed, with cohesive texture and have a sweet flavor.The "Delicious Pilafa Apples" come from the seedling of the Delicious variety and their harvest takes place at the end of October, ...
The "Delicious Pilafa Apples" are known for their wonderful aroma and their quality to maintain their organoleptic characteristics even after March-April. The skin of the apples ...
The apples from Rodochori have some special characteristics such as oblong shape, deep red color, medium – big size, and particularly delicate aroma. Theyare crunchy and can be kept for long periods of time. The varieties of theapples from Rodochori are: Red-Delicious, Golden Delicious, Jona-Gold and Ojar-Gold. The first apple orchards appeared in the early 50s (1952) and the basic variety was Belfort (Pella) while at the same time they ...
The apples from Rodochori have some special characteristics such as oblong shape, deep red color, medium – big size, and particularly delicate aroma. Theyare crunchy and can be ...
They are apples produced in the Prefecture of Florina. The "Mila Florinas" (Apples from Florina) are well known for their taste and aroma. This is due to the altitude of the Prefecture (600-750m) and the soil and climate conditions of the region (low temperatures, humidity, sandy loam acidic soil etc). Their texture, flavor and aroma is maintained for a long time. The varieties that are mostly cultivated are the Golden, Red Delicious, Starkin ...
They are apples produced in the Prefecture of Florina. The "Mila Florinas" (Apples from Florina) are well known for their taste and aroma. This is due to the altitude of the ...
Medium hard to hard white brine cheese, in pieces with holes and pleasant,slightly sour, spicy and very salty taste. It is aProtected Designation of Origin product and it is produced in Central and Western Macedonia and Thessaly with sheep's milk (slightly skimmed), goat's milk or a mixture of those.
Medium hard to hard white brine cheese, in pieces with holes and pleasant,slightly sour, spicy and very salty taste. It is aProtected Designation of Origin product and it is ...
Nouboulo is the characteristic cured meat of Corfu made with pork meat marinated in red wine and then smoked wrapped in a "bolia" (sheep's peritoneum) over aromatic herbs.The meat from a boneless pork steak is smoked, seasoned with black pepper and oregano, placed in sheep's intestines and matures in the air (in the area it is known as the prosciutto of Corfu). The secret lies in the smoking which takes the aroma of the herbs: from sage and ...
Nouboulo is the characteristic cured meat of Corfu made with pork meat marinated in red wine and then smoked wrapped in a "bolia" (sheep's peritoneum) over aromatic herbs.The meat ...
Dakos from Kasos is a yellowish rusk made with wheat or barley flour.This kind of rusk is a very popular kind of bread in the Southern Aegean particularly in Kasos. As in these islands there was never enough wood or coal, they made these rusks very few times a year but in quantities that would meet the consumers' needs.In the past this kind of rusk was made for sailors or shepherds because they were often away for long periods of time but ...
Dakos from Kasos is a yellowish rusk made with wheat or barley flour.This kind of rusk is a very popular kind of bread in the Southern Aegean particularly in Kasos. As in these ...
Ksinomyzithra can be found everywhere in Greece. It is a traditional fresh cheese with a paste-like grainy texture, white, without shape or crust. It is made with sheep and goat's milk and also with cow milk.The variety found on the island of Naxos is excellent, rich and creamy like whipped cream with a sourness that reminds us of yoghurt. The ksinomyzithra from Naxos is made with fresh milk without heating and with a small amount of natural ...
Ksinomyzithra can be found everywhere in Greece. It is a traditional fresh cheese with a paste-like grainy texture, white, without shape or crust. It is made with sheep and goat's ...
It is a soft, white curd and whey grainy cheese with a sour taste, and pasty texture. It has no shape, holes or crust. It is aProtected Designation of Origin product that is produced in Crete.
It is a soft, white curd and whey grainy cheese with a sour taste, and pasty texture. It has no shape, holes or crust. It is aProtected Designation of Origin product that is ...
It is a medium sweet, oblong rusk with a distinctive mastic aroma. It is dark yellow in color because of the barley flour it is made with. They blend barley and wheat flour which is then kneaded and molded like bread after some mastic is added. During the baking, the dough is carved into oblong pieces which are separated after the baking is done. Finally the pieces are baked again.The word is found in medieval texts as "paxamation", "paxamida" ...
It is a medium sweet, oblong rusk with a distinctive mastic aroma. It is dark yellow in color because of the barley flour it is made with. They blend barley and wheat flour which ...
Pasteli is a sweet with honey, sesame or dried nuts. It is stimulative and tonic. Its roots can be found in Homer's Iliad while Herodotus is the first historian who mentions it. It owes its great nutritional value to its two main ingredients: honey and sesame.Pasteli is included in the list of products with high nutritional value and it should be pointed that according to research, it contains more calcium, magnesium, iron, phosphorus and ...
Pasteli is a sweet with honey, sesame or dried nuts. It is stimulative and tonic. Its roots can be found in Homer's Iliad while Herodotus is the first historian who mentions it. ...
"Pasto Arkadias" (Salt pork from Arcadia), is red pork meat boiled and placed in a terracotta container. After the pork meat boils it is placed in a "lagina" (terracotta container) and covered with a thick layer of fat. Next they cover the top of the container with a piece of cloth and they place a rock over it. It is kept in this way till summer.Preserving pork meat has been known since the ancient times and Byzantium. There are many references ...
"Pasto Arkadias" (Salt pork from Arcadia), is red pork meat boiled and placed in a terracotta container. After the pork meat boils it is placed in a "lagina" (terracotta ...
Pastourmas (cured camel meat), a typical cured meat of the eastern cuisine, is prepared in many regions that are close to Turkey (Thrace, NE Aegean islands, the Dodecanese). It is made with corned beef (in the Dodecanese with goat meat, in the past with camel meat) coveredwith a layer of spices- cumin, paprika, allspice. Pastourmas owes its characteristic aroma and taste to the main spice with which the mixture is smeared, "tsimeni" or ...
Pastourmas (cured camel meat), a typical cured meat of the eastern cuisine, is prepared in many regions that are close to Turkey (Thrace, NE Aegean islands, the Dodecanese). It is ...
A particularly delicious bread because of the wheat flour and the potato flour it contains, round and yellowish.The people of Arcadia were known in ancient times as "valanifagi" (acorn eaters) because due to the mountainous terrain, the production of cereals was not enough to cover their needs in bread, so they ground acorns and with the flour they made bread. Similarly, in the last occupation they made bread with potatoes.The potatoes are ...
A particularly delicious bread because of the wheat flour and the potato flour it contains, round and yellowish.The people of Arcadia were known in ancient times as "valanifagi" ...
Pepper, Capsicum Annum, belongs to the family of Solanaceae. It comes from tropical America and Brazil. In Europe it was introduced in the 15th century while in Greece it came later.It is grown throughout Greece for its fruit, which is used ripe or not, in salads, the preparation of dishes or for the preparation of red pepper in the region of Aridea in Macedonia. The fruits of pepper were thought to be excellent medicine for the stomach and that ...
Pepper, Capsicum Annum, belongs to the family of Solanaceae. It comes from tropical America and Brazil. In Europe it was introduced in the 15th century while in Greece it came ...
Their Latin name is CitreusAurantium. "PortokaliaArtas" (Oranges from Arta) are particularly tasty and juicy. They are ripe around the end of December and can be kept in good condition till the summer. The cultivation of the oranges of Arta began in the 19th century. The "Portokalia from Arta" are mostly used in the production of juice.
Their Latin name is CitreusAurantium. "PortokaliaArtas" (Oranges from Arta) are particularly tasty and juicy. They are ripe around the end of December and can be kept in good ...
The "PortokaliaLakonias" (Oranges from Laconia) mature faster than the other varieties in Greece and their juice is exceptionally sweet. Varieties of oranges are:Cuttee Valencia, Campell Valencia, Olinda Valencia, Frost Valencia and Inegimgong. The skin of the Oranges of Laconia is medium thick, quite shinny and firmly attached to the flesh. The Oranges of Laconia can be transported without problem and their juice is very tasty.According to ...
The "PortokaliaLakonias" (Oranges from Laconia) mature faster than the other varieties in Greece and their juice is exceptionally sweet. Varieties of oranges are:Cuttee Valencia, ...
The peaches of Naousa are of high quality, with special quality characteristics that are the result of the micro climate of Vermio, the soil, the water and the method of cultivating the peach tree.The "RodakinaNaousas" (Peaches from Naousa) have a bright colour with a particular taste-aroma, they are medium to big in size and can be transferred without a problem. They have some special features that have established them in both the local and ...
The peaches of Naousa are of high quality, with special quality characteristics that are the result of the micro climate of Vermio, the soil, the water and the method of ...
Hard cheese, yellowish to yellow, with solid elastic mass and small holes. It has got a characteristic salty and spicy, full and creamy taste and discreet aromas. It is given a cylindrical shape with thin, dry skin which is covered with microbial development that contributes to its maturing. It is a Protected Designation of Origin product and it is produced in the island of Syros exclusively from cow's milk.
Hard cheese, yellowish to yellow, with solid elastic mass and small holes. It has got a characteristic salty and spicy, full and creamy taste and discreet aromas. It is given a ...
Stafidopsomo is medium sweet bread, kneaded with raisins in round or oval yellow- brown loaves. It is made with flour, yeast, salt, sugar and raisins. The ingredients are kneaded and after the dough is given its shape, it is baked in moderate heat, in lower temperatures than those needed for baking bread.The use of stafidopsomo in Greece dates back to the Ottoman Occupation. The story says that it was first made in Crete. Today it is a very ...
Stafidopsomo is medium sweet bread, kneaded with raisins in round or oval yellow- brown loaves. It is made with flour, yeast, salt, sugar and raisins. The ingredients are kneaded ...
In the old days, in Mani, just before Christmas they slaughtered the pigs, salted their meat and smoked it with wood and aromatic plants in the fireplace or in their courtyards. Next they boiled the salted meat in pots with wine, oranges and spices. They preserved it throughout the year in large clay pots in olive oil, to pass the long winter that followed. Using only virgin oil or the "glina" (the fat of the pig) to preserve it, "syglino" was ...
In the old days, in Mani, just before Christmas they slaughtered the pigs, salted their meat and smoked it with wood and aromatic plants in the fireplace or in their courtyards. ...
Medium hard, white brine cheese, in oblong pieces, solid with quite a few holes with a rich spicy, salty and slightly sour taste.it is a Protected Designation of Origin product and it is produced in the region of Messinia from sheep or goat's milk or a mixture of both.
Medium hard, white brine cheese, in oblong pieces, solid with quite a few holes with a rich spicy, salty and slightly sour taste.it is a Protected Designation of Origin product ...
The tomato belongs to the family of Solanaceae and its scientific name is SolanumLycopersicum or LycopersicumEsculentum. It comes from the tropical zone of America from where it was imported in the 16th century. In Greece it came in 1818.The varieties that have been cultivated for a long time in Greece have adapted to the local conditions and are characteristic of various regions. There is the pink tomato of Ithaca with a very sweet taste, the ...
The tomato belongs to the family of Solanaceae and its scientific name is SolanumLycopersicum or LycopersicumEsculentum. It comes from the tropical zone of America from where it ...
It is the characteristic white Greek brine cheese, soft to medium hard, solid or with small holes without skin. The taste of the cheese differs according to where it is produced and ranges from mild-sweet to sour and rich-full and its aromas from the aromas of herbs and wood to the aromas of butter and milk and even saltiness. It is aProtected Designation of Origin product and it is produced in the regions of Thrace, Macedonia, Thessaly, Epirus, ...
It is the characteristic white Greek brine cheese, soft to medium hard, solid or with small holes without skin. The taste of the cheese differs according to where it is produced ...
Pistachio is the fruit of the pistachio tree (Pistacia vera), a small deciduous tree. It was first mentioned in the 7th millennium BC in Iran and the Western Afghanistan. Theophrastos, a student of Aristotle describes the pistachio tree as he does with all the other plants that became known through the conquests of Alexander the Great. During the Byzantine period, pistachios were very popular and were offered with wine in the taverns. Today, ...
Pistachio is the fruit of the pistachio tree (Pistacia vera), a small deciduous tree. It was first mentioned in the 7th millennium BC in Iran and the Western Afghanistan. ...
Medium hard spicy cheesewith a rich aroma. It has got a solid textureand it is yellowish in color. It is aProtected Designation ofOrigin product and it is produced in the Municipality of Arachova of Parnassos in the Prefecture of Viotia from goat or sheep's milk or a blend of both.
Medium hard spicy cheesewith a rich aroma. It has got a solid textureand it is yellowish in color. It is aProtected Designation ofOrigin product and it is produced in the ...
It is an aromatic fruit, which because of its small size, is particularly sensitive regarding transportation and preservation. Its varieties are: Tiega, Gorello, Tuft, Toro and some old Greek varieties. The Greek word for strawberry "fraoula" comes from the Italian "fragola" which means aroma. The Greek name "chamokeraso" is mentioned in Dioscorides as "chamekerasos". The original strawberry (fragariavesca) is self grown in Greece and produces ...
It is an aromatic fruit, which because of its small size, is particularly sensitive regarding transportation and preservation. Its varieties are: Tiega, Gorello, Tuft, Toro and ...