Interview

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.

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.

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.

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.

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...

Forget your average tourism experiences of the past. Anita Zachou, agronomist and founder of Mykonos Olive Oil Tasting, is here to help you discover a new facet of gastro-tourism: olive oil tourism...

The new President of the Federation of European Aquaculture Producers examines the present and future of aquaculture while setting a course towards further sustainability and growth.

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.

Greek products and businesses; their dynamic, their export potential and their competitive advantages; Greece as a brand and the future of the F&B sector in the global market...