Nicky Giavroglou, CEO of Hellenic Fine Oils talks to Ambrosia Magazine about exports, the company’s policy to address each market’s needs separately and the recently appreciated importance of foods with health-protective properties.
Dimitra Tzika, Exports Manager of KONVA SA talks about adapting to modern consumer needs and how to lead a traditional, centennial food company to the new era.
Traditional pie recipes from all over Greece bring a mouthful of the Greek countryside right in your plate.
We discuss about the greek food industry and the initiative ΕΛΛΑ-ΔΙΚΑ ΜΑΣ (HELLA-DIKA MAS) with Mr. Agis Pistiolas, member of the Board of Directors and Head of Marketing and Exports of Agrino - EV. GE. PISTIOLAS S.A.
What is the most delicious Greek cheese? If you say Feta, then you’re missing out on some really tempting choices –especially in the soft cheese category. Take for instance Anevato, Katiki or Kopanisti, which are packed full of nutrients and flavor. Here are the PDO cheeses you should be familiar with.
Greek Tourism Minister Harry Theoharis discusses the effects of Covid-19 in the tourism industry and its impact on the country's reputation, politics, and economy.
An x-ray of the Greek primary sector, as reflected in the annual agricultural statistical survey published by the Hellenic Statistical Authority.
Whoever said that the words “Greek” and “truffles” are incompatible, is gravely mistaken. Pavlina Kladopoulou, a truffle connoisseur and owner of Troufa Plus, a brand of truffle-based products, is educating us on what our corner of the world has to offer regarding the prized fungi.
A new report highlights the dynamic course of Greek extra virgin olive oil exports in Great Britain, as well as their future potential –even in a post-Brexit scenario.
How is Feta cheese produced? What is its vitamin, protein, and other nutrients content? How natural is it? Here are some interesting facts about the legendary cheese you probably had no idea about.