The Athenorama Festival of Flavors -for the fourth consecutive year- gathered on 5, 6 & 7 May at the Technopolis in Gazi, the products of small Greek producers. A successful institution that was happy from the good weather and from the interest of the Athenians to get to know the Greek producers who are building the future of Greek gastronomy by creating a series of successful products.

At the entrance of the exhibition was the pavilion of the now Greekized American Marcie Mayer who was in Kea 30 years ago for a vacation and was enchanted by the acorns of the island. With acetone flour that is gluten free and full of antioxidants, Marcie Mayer created the product line Acorn cookies. Ten thousand kilos of acorns are converted every year into 3.000 kilos of flour and then 10.000 kilos of cracker cookies, with nuts, nuts, raisins, without sugar and gluten and Marcie does not manage to meet the demand.

The Vavouraki estate, with an area of ​​170 acres is located in the mountainous interior of Rethymnon and Michalis in 2002 began in Greece the production and standardization of pork and cold cuts, exclusively from certified organic animals. The animals are free to graze and feed exclusively on certified organic Greek cereals, fruits and vegetables, as well as roots, fruits and aromatic herbs found in nature. The produced meat is either packaged raw or used for the preparation of cold cuts, such as ham, parizaki, traditional sausages and the well-known Cretan apaki.

Η "Matylli" which gives its name to the company, was a favorite delicacy of the Macedonians and was a rich and luxurious variety of fine meats. The family business was founded by Ioannis N. Skoutelas and is active in the production and trade of cold cuts (sausages in various flavors, smoked bacon, smoked steak, German leberkase, boiled ham ham, smoked turkey and fresh meat and guanciale) butcher shop is located in the same area as the industry.

Legend has it that the famous Gardens of King Midas (the one who caught everything turned to gold) were located in a valley below Vermio, that is, in the plain of Imathia. From there, her name was inspired Midas' Gardens of Veria… which creates jams from three different peppers, green, red, yellow and where each one brings out its aroma and taste. They are jams without preservatives, only with their vegetable and sugar. They are also sweet, classic jams, suitable for the uses that all jams have, but because they have the characteristic taste and aroma of pepper, they can accompany salty flavors.

The Wine Point by Xenophon Stavropoulos, right next to the Acropolis metro is one of the first Wine Bars in the city, opened in 2011 and since then has not stopped inspiring and transmitting knowledge and experiences about wine. In its friendly, warm and casual space - Wine Point - thousands of bottles of wine are collected with passion, which are hosted in excellent conditions. Xenophon, who supports Greek wine and has an impressive collection of labels from indigenous varieties, this time impressed us with his crow that welcomed wine lovers!

The winery to visit Monsieur Nicolas by G.Karamitros was founded in 2000 and is one of the most modern in the prefecture of Karditsa. It is located in Mesenikolas, at a distance of just 3 km. from Plastira lake, and is the only one in the zone that has been designated OPAP. This is a family business with extensive experience in the field of wine, which has privately owned viticulture of about 40 acres at an altitude of 650 µ. and cooperates with more than 100 producers. The annual production is currently 35.000 bottles, with Black Mesenikola as the main product. I love his labels, they are works of art.

The Agricultural Cooperative of Bean Producers of the Prespa National Park (ASFED PRESPON "PELICAN") was founded in 2003 with the aim of highlighting, promoting and promoting the Prespa beans by a group of young people led by Nikos Stergiou. Their main achievement is the registration of the name "Prespa bean" as a name of Protected Geographical Indication and the distribution of the products "Α.Σ. Pelican "throughout Greece.

 

 

A traditional and very cute cafe evolved into home-made Melimelon- in Naxos - which with its unusual products awakens childhood memories, the daily life and the wisdom of the elders, and looks forward to the balance of nature. Eggplants, peppers, green tomatoes, onions, zucchini with mint, pumpkin with mastic, lemons and limes, strawberries, tangerines, liqueur from hot red pepper (!), Coffee, mint and many other species make up a small takes you out of the routine.

Quality attack from the faria Turned in Evritania, which managed to produce prosciutto that competes with the corresponding Italian. It started in 1992 when Christos Streenos, a professor of chemistry at the University of Bologna and ambassador to Italy, set up the only meat factory in Greece that produces natural ripening products. The meat is of its own production from 100% Greek pork, while Greek pig pork is also supplied by small producers. In addition to the famous fresh prosciutto, the company produces, among others, air salads, smoked bacon, village sausages with leeks (smoked and simple), excellent wine pork, pork fillet and lonza. In the photo, his friend Dimitris Papadopoulos, who has taken over the development of the company.

The single-variety tsipouro "To Dekaraki", of the Vasdavanos Family, was born in Tyrnavos 4 years ago. The first single-variety tsipouro of Tyrnavos, since it comes exclusively from the exquisite grape variety Moschato Tyrnavos, after the distillation of its marcs, has in ouia the fruity aromas and the characteristic taste of the variety. The history of the Vasdavanos family begins at the beginning of the 20th century in the village of Damasi from Vaios Basdavanos and is evolving dynamically today.