The Greek Breakfast of Poros, came together in the HORECA 2018 exhibition. The mission headed by the president of the Commercial Association Dimitris Syxeris, included cooks, chefs, producers, confectioners, butchers and many of its representatives and products Poros, Trizinia, Methana and Trachea. 

Local liqueurs and wines -with resin- juices from the company "Lemon forest" of Dimitris Vlachou along with a spoonful of local pastries.

In addition to the traditional dishes we tried, and especially the macaroons of Poros, we won the feta chocolates with marjoram by Sotiria Aroni, from Vessala patisserie.

The traditional dips with honey, lemon zest and walnut.

Citrus salad (orange, tangerine, grapefruit, lemongrass) and methane aloe.

Poros Almonds from the traditional Dagli Confectionery and local pastries (from Poros, Trizinia and Methana)

Lemon cake with lemon icing, orange pie and goggles (methenic doubles).

Lemons from Lemon forest, flavored with lemon cream cheese on double Poros and methane cake.

The president of the Commercial Association of Poros, Dimitris Syxeris together with the cook Katerina Sakelliou, the vice-president of the Association Pantelis Kounelis, the Poriot chef Nikos Kouroupis-Agalos, the cook Chryssa Tzanetopoulou and Alex. Papadopoulos present the individual delicacies.

The one shown Katerina Sakelliou, coordinated the team of cooks who prepared the Greek breakfast. But on a daily basis in Poros, it has a unique cooking school that is visited by dozens of gourmet foodies and apprentices near it at the Odyssey Hotel in Askeli.

Katerina prepared us vegetable pies with homemade puff pastry and greens that she picked in the field behind her house: Kaukalithres, myronia, lapata, wild spinach, nettles.

Bakery products from the oven Angelopoulos in Kalloni: wholemeal breadsticks, cheese and carrot, cinnamon rusks, lemon cookies and rustic bread.

Sweet ending with orange pie with lemon oranges from the Lemon Forest!