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.
The island of Naxos is home to some unique products, such as the intense and flavorful “Arseniko” cheese, which was just recently listed by the EU as a PDO denomination.
Dr George Tsangaris and Dr Athanasios Anagnostopoulos examined several types of PDO Feta collected from all across Greece, analyzing the famous cheese’s protein content and determining its nutritional properties and value.
Everything old is new again as heirloom and ancient grain varieties rise in popularity. In fact, words such as faro, sorghum, teff, millet, quinoa, spelt, and amaranth are currently...
Red, sweet and delicious, peppers from the region of Florina in Northern Greece, are a versatile –prized for its gastronomic and nutritional value– product that has found its way to stores all over the world.
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.
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.
A few months ago, a delegation of Chinese entrepreneurs visited the Region of Kozani in Greece, home to the famous red saffron. Now, Italy is also investing in Greek saffron, appreciating its superior quality. Saffron, the “gold of the...
Aged just 28, Asimakis Chaniotis has become the youngest Michelin Star chef in London and one of the first two Greeks outside of Greece to receive this prestigious accolade.
Rooted deep in local legends, traditions and religion, Chios Mastiha is a product unique to Greece. And now, it is strategically investing into its medicinal properties.