With a dream to make authentic Greek yogurt available to US consumers and beyond, Ignatios Vasilellis and his family-owned brand are building the future by borrowing from the past.
The perfect “partner” to any food and not only souvlaki, Greek pita bread combines culinary creativity with versatility, and tradition.
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.
Traditional pie recipes from all over Greece bring a mouthful of the Greek countryside right in your plate.
Tomatoes are a major agricultural crop farmed in Greece and one of excellent quality and organoleptic characteristics. As a result, Greek tomatoes are perfectly red, utterly juicy and deliciously tasty.
With both feet firmly planted in the Mediterranean and Austrian food cultures, his thoroughly modern and imaginative cuisine holds two Michelin stars!
Interview: Vana Antonopoulou
With a father from Greece and a mother from Austria, Konstantin Filippou creates a blend of...
Current estimates suggest global production will reach almost 3.11 million tons of olive oil in 2020, while 3.14 million tons are expected to be consumed by the end of the year.
Maybe you’ve heard it already, maybe not. The sure thing is that as time passes, we will all be hearing more of it, since its members, who were just over 10.000 worldwide 8 years ago, are well over 620.000 now and estimated to reach one million next year: Veganuary is here to stay.
The Hungarian market, albeit European, is not an easy market to enter. Mr Doukas Marinopoulos, First Counsellor for Economic & Commercial Affairs, Head of Economic & Commercial Affairs Office at the Greek Embassy in Budapest talks to Ambrosia Magazine and helps us decode the difficulties, but also the great potential for the Greek exporting brands.
As unlikely as it may sound, we could eat some otherwise sensitive fruit, like strawberries and blackberries all year long. The innovative European project FRIETS shows us how this could be implemented.
