Η Amorgos made the first presentation, of the 6 this year of the honored areas that joined the Greek Breakfast. During the HORECA 2017 exhibition, at the stand of the Hotel Chamber of Greece - Greek Breakfast, a large group of Amorgians came to the capital to convey the aromas and flavors of the dialect island.

And so my own wish for my favorite island that in 2016 I had the pleasure to start recording it gastronomically in a my journey, temporarily cured:

"I wanted to, find, I wanted to, I wanted to be, to be a beggar!

I wanted to be a beggar for a moment alone, for a moment alone!

To fly to Amorgos for one dawn only, for one dawn only! "

The team was led by Mayor Nikos Fosteris who welcomed the event. The Greek Breakfast of Amorgos presented by Theodoros Despotidis from the hotel "Mikes", Despina Giannakopoulou from the hotel "Vigla", Giannis Loudaros from the patisserie "Honey and cinnamon".

The delegation and the working group included Irini and Stefanos Giannakopoulos from the hotel "Aegialis", Evangelos Loudaros from the restaurant "Captain Dimos" and finally the Evangelia of the tavern "In the Tower" and Elias Vekris who made live cooking pies and donuts.

 

The delicacies presented at the Greek Breakfast of Amorgos were:

homemade jams (watermelon, orange, lemon, grapefruit),

• barley olive bread and raisin bread, barley rusks, amorgian pavlos (dakakia).

• crayons with cumin on a lemon leaf, Turkish delights, baked raki by Antonis Vekris of the company Amorgion,
• traditional cheeses of Amorgos (melichloro, malaka) by the cheesemaker Vlavianos Giorgos and dry kefalotyri from the cheese dairy of Stamatis Simos.

• delicacies: the fave meatballs with fennel that stood out accompanied by Amorgian caper pesto (inspired by chef Elias Vekri), traditional cabbages with vegetables (Evangelia Roussou), traditional fava, traditional pies with cheese and wild herbs.

• and finally sweets: pastel with cumin, rice milk, donuts, Turkish delights, pancakes with honey, drunk Amorgian, cereal bars with honey, Amorgian eggs, sponge, figs and nuts.

The local products of several Amorgian producers were used, such as:

the "Cellar" with the organic fava of Evangelos Favianos, the oil, olives and capers,

the "Botanical Park of Amorgos"

and the "Honey and Cinnamon" patisserie with rice milk, cereal bars, chocolate chip cookies and honey.