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.
As scientists call for more bean and lentil production in Europe to contribute to the EU Green New Deal Farm to Fork objectives, and consumers are looking for more sustainable, nutritious and plant-based food solutions, pulses are coming increasingly into the limelight. And Greek pulses are seeing a much-needed revival.
Among the best known traditional Greek wines, Retsina has a rather controversial reputation. Long overshadowed by other distinguished local wines and appellations, it is nevertheless undergoing a Renaissance while aiming to change the often distorted views regarding one of the oldest and most unique Greek spirits.
Gyros, one of the most delectable Greek street foods is also among the most popular ones at global level. Meet the people helping an international clientele get acquainted with authentic flavors from Greece and breathing new life into an old classic.
Aromatic herbs have always been a staple in Greek diet and everyday life —especially considering the country’s rich and unique flora.
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.