The Greek Breakfast of Preveza was presented at the HORECA 2018 exhibition at the stand of the Hotel Chamber of Greece in the presence of the New Association of Hoteliers of Preveza and the Chefs' Club of Greece / Preveza Branch.

The responsibility of the presentation was on Tasos Tolis, honorary President of the Chefs' Club of Greece, ο Thanasis Brettos from the local branch of the Chefs Club and its president New Association of Hoteliers of Preveza, Polykarpos Chalkidis,

who underlined the importance of establishing a Greek breakfast in the hotels of the area, while the Vice President of Panepirotic Confederation of Greece, Costas Konis, accompanied by its President Brotherhood of Romia Preveza, Christoforos Efthymiou.

The presentation of the album with the Greek Breakfast dishes that are served as room-service was interesting.

After the preliminary of the Greek Breakfast - drinks, pastries, honey, oils, olives and cheese -, we went to the heart of the continental gastronomy, the pies.

The cabbage pies -cabbages we mean the wild grasses of nature- and the dough pies they have the first word.

The late researcher of Epirus cuisine Alexandros Giotis had recorded around 170 Epirus pies.

Protagonist pies the blacksmith or patsara or patsina, classics with corn flour.

Mix honey and wine in the preparation of pancetta and pork chops!

Epirus sausages were one of the most interesting delicacies of the presentation.

And of course the taste test would not end except with the clarinets and the traditional dance.

During his speech at the event for Preveza, George Pittas, speaking on behalf of the Hotel Chamber of Greece, referred to the strategic connection of the primary sector with tourism through this action, and in fact its planning that was implemented eight years ago, in the midst of the crisis. , and in the midst of general pessimism and defeatism, the Greek breakfast began with timid beginnings and more sure later steps.

The confidence of the producers, the promotion of the cultural heritage, the increase of the traffic in different regions of the country are elements that must be taken into account in the contribution of the program "Greek Breakfast", stressed Mr. Pittas.

As for the Greek Breakfast of Preveza was based on local flavors mainly, and the unique local products for the preparation of hotel breakfast (honey, cheese, fruit, cold cuts, yogurt, olives, olive paste, olive oil, pies, butter, dairy, sweets etc.) and especially the Epirus pies, but also the fish and shellfish preparations of Amvrakikos, which impressed the public.