Baked chicken stuffed with kaseri cheese, smoked metsovone cheese & pepper
Chicken fillet 10
Kaseri chesse 500gr
Metsovone smoked cheese 500gr
Green peppers 5 pieces
Olive oil 200ml
Fresh thyme A handful
Garlic 3 cloves
Onion 1 piece
Parsley ½ bunch
Knife the chicken fillets in 5-6 places (careful not to entirely cut them). Add salt and pepper (keep in mind that cheeses also offer a lot of salt in this recipe). Cut the cheeses and peppers, and stuff them into the incisions on the ...
Spinach rice(spanakorizo) with grated feta cheese and dill
1kg Chicken or vegetable broth 3lt
2lt Baby spinach leaves
1kg Red onions 1 piece
Fresh onions 5 pieces
Dill A handfull
Olive oil 150ml
Feta cheese 200gr
Chop the onions and sauté with olive oil in medium heat. Add rice and sauté until they get a golden color. Gradually add warm broth until the rice is cooked. Just before the rice is done, add spinach and chopped dill (in order to keep their green color and ...
Beetroot Salad (pantzarosalata)with manouricheese,orange and walnuts
Beetroots, boiled 1.5kg
Manouri cheese 500gr
Oranges 5 pieces
Olive oil 100ml
Dill a handful
Cut both the beetroots and the Manouri cheese in cubes. Peel the oranges and cut out the fleshy part (fillet). Smash the walnuts with your hands and chop the dill and spearmint. In a bowl, mix all the ingredients together, except for the cheese. Add salt and pepper to taste and whisk. Serve the salad and add ...
Burekaki with filo pastry, feta and graviera cheese, sun-dried tomato and fresh basil
Filo pastry 500gr
Feta cheese 500gr
Graviera cheese 500gr
Sun-dried tomatoes 100gr
Fresh basil 10gr
Olive oil 500ml
Cut the Feta and Graviera cheese in sticks, about 10cm long and 1cm thick. Then, chop the sun-dried tomatoes and the basil leaves. Cut the filo pastry into strips slightly bigger than the cheese sticks, so that you can properly wrap the sticks and create the Burekakis. Take one filo strip and drizzle with olive ...
Tradition meets Sustainability
Say “cheese”& think vegan!
In the last decade, we observe a huge global rise in vegetarian and vegan cheese products on market shelves; plant-based alternatives for dairy have already made their appearance on the cheese counter and new recipes are up for grabs. WORDS BY MARIALENA GOUSIOU, CREATIVE COPYWRITER
Have conventional dairy products met their vegan match? Well, it seems that, as for all kinds of cheese, it is a matter of evolution of techniques and craftsmanship.
For now, ...
The Nutritionist’s Scope
Cheese in a Nutshell
Cheese is undoubtedly one of the most favorite foods globally, as it is an indulging and satisfying suggestion for every meal of your day. Although there is a huge variety of options available in the cheese market, which may be tricky for the consumer, all kinds of cheese demonstrate some basic nutritional characteristics, that make them really valuable in our diet. WORDS BY MARISOFI PELAGIDOU, DIETICIAN –NUTRITIONIST MSC, www.sofidiet.gr
In general, cheese offers ...
Social and Culinary evolution on the menu
CEO DOMOTEL HOTELS & RESORTS
By focusing on cheese’s contemporary narrative, our authenticity can be preserved and our mission to help our guests can be accomplished.
Say cheese! The Greeks have been reported to smile over cheese since the years of Homer’s ‘’Odyssey’’. The act of transforming nature’s gifts into a work of art is consistent with our cultural heritage.
Year by year, the evidence of cheese production around Greece was abundant. In ...
The Dynamic authenticity of local flavors
Nektarios Ath. Farmakis
GOVERNOR OF THE REGION OF WESTERN GREEECE
Western Greece can become a great tourist destination, paying respect to its history, civilization and its natural resources; a land perfectly capable to attract high-class visitors from around the globe, as it offers multi-level travel and culinary experiences. In general, gastronomy is a perfect ground, on which we can build the future of Greek tourism; every corner of Greece is a different culinary proposal, with pure ...
Cretan diet leading the gastronomic way
GOVERNOR OF THE REGION OF CRETE
The Region of Crete follows innovative strategic plans for the touristic promotion of the island, as a destination for people with special gastronomic interests and visitors that follow international trends and seek experiences, where gastronomy, local products and cuisine are key-points. Having that in mind, we see Symposio Greek Touring as a reinforcing power, along with all our initiatives for the exposure of Cretan culinary tradition ...
Greece in the path of sustainable tourism growth
Tourism is a crucial part of Greece’s economy and it’s time to move further concerning investments, the quality of services that are offered and of course marketing.
Greece is a many-in-one country and by that we mean many and different options for international travelers.
In Greek National Tourism Organization we respond to the global trends and promote sustainable tourism growth, as we strongly believe innovation is a major key for a successful ...
Cheese, as Greece’s comparative advantage in tourism
Secretary Genaral GNTO
The dynamic of a strong Tourism sector towards the promotion of Greek hospitality and tradition. Salutation from Dimitris Fragakis, Secretary General GNTO.
Tourism is one of the most dynamic sectors of the Greek economy, contributing directly and indirectly more than 25% of GDP. Greek tourism as a product has become very popular in recent years, but it has to go to the next stage in terms of maturity and enrichment. This constitutes a prerequi...