Interview

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.

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.

How do you say “Greek yogurt” in Japanese? Up until 20 years ago, the term –together with Feta, Kefalograviera and other products of Greek origin– was completely unknown...

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.

Cyprus is a country with many things in common with Greece. So many in fact, that one often tends to forget that it is...

Very close, and yet so far: a market with complex administrative procedures, Bulgaria constitutes an interesting exporting destination for Greek brands and companies, yet demanding of a local partner who can guide them through.

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.

Simon Diamantidis, the new president of SEVE (Greek Exporters Association), talks to Ambrosia Magazine about exports, problem solving and the goals of the new management. 

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.

Awarded pastry chef, tv personality, author, street food entrepreneur; Greek Nikolas Strangas fills us in on why he loves sweets, what he misses most about his home country, and why organic ingredients are the future.