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| Organic Noodle |
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The traditional pasta maker, Adamantina’s house, is now offering
a type of Greek pasta called Casaresse.
Made from organic semolina and farm eggs,
it provides a fresh twist on an old favorite.
Visit us: info@adamantina.gr
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| Summer Wine |
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Palivou Vineyard, in the Peloponnese, has introduced
a new dry rose wine called Vissino. Described as luminous
in color, rich with aromas, with notes of red tropical fruits, gooseberry, cherry, and strawberry, it is a summer
wine that goes well
with semi-hard cheese.
Visit us: www.palivos.gr
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| 10 Traditional Pastas |
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Most people don’t think of pasta when they think of Greece, but the truth is that Greece has a long noodle-making tradition – and not just one kind of noodle. There are many, many local varieties. From the Mastata of the island of Folegandros to the Leiria of the mountains of Epirus with the pasta of eight stops in between (Kampanoules, Saligaria, Plexoudes, Pastitsada, Folies, Makarounia, Hylopittes and Hylopittaki), Misko is introducing these regional specialties through its new “Tastes of Greece” line.
Visit us: www.misko.gr
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| Virgin Organic |
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Pelanos, producer
of fine Greek olive oils, has added a new premium oil to its Elaion line.
Unfiltered, with very low acidity and a fruity, pungent flavor, the new oil is derived from the Kothreiki olive variety. While it may be used for cooking (any oil may be used for cooking), it would
be a waste. Save it
for salad and finishings.
Visit us: www.elaion.com
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| Meze Pioneers |
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Sapounas & Company, one of
the pioneers of the Greek olive exporting business (they’ve been at it since 1921),
has recently launched three products. These latest members of their extended family of Pelion brand delicatessen products are Kalamata Olive Spread, Green Olive Spread with Wild Herbs, and Sun-Dried Tomatoes with Herbs. They are available separately in decorative glass jars as well as a set delivered in a gift box.
Visit us: www.olivefood.com |
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| Poet’s Wine |
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The 7th Century BC poet and mythologist, Hesiod, was also renowned for his wine-making skills. He once wrote: “Lay the grapes for ten days under the sun and then five more in the shade. On the sixth, put the gifts of Dionysus in your amphora.”
The folks at Domaine Sigalas have followed his advice, using grapes of the indigenous red Greek variety, Mandilaria, to create a unique dessert wine. Naturally sweet, this new wine called Apiliotis (East Wind) has been fermented and then aged for two years in French oak barrels and is available in an elegant 500ml bottle.
Visit us: www.sigalas-wine.gr
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