During the 12th HORECA, at the stand of the Hotel Chamber of Greece - Greek Breakfast, the Kefalonia presented local products and cooked the local delicacies that make up her Standard Breakfast.

It was organized by the Kefalonia Hoteliers Association in collaboration with the Kefalonia Gastronomy Club - Mythos Group. The President and the Treasurer of the Union of Kefalonia, Mrs. Gerasimos Timotheatos and Mrs. Konstantina Charitou presented the Kefalonian Breakfast together with Mr. Andreas Pantelios from the Gastronomy Club.

The delicacies at the Greek Breakfast of Kefalonia were taken from the wide range of delicacies of the local cuisine, while they were accompanied by a group of young people who wore traditional costumes. They stood out from the delicacies the nougat, the variety of cheeses, the flora paste, the oregano, and the amazing meat pie.

Pies, greens and meats characterize it traditional Kefalonian cuisine, with recipes you may not find elsewhere. While we have all heard it Kefalonian meat pie, Few people know that local housewives make it from three separate types of meat (pork, tragio and beef), few know its variations (in Lixouri they put plums) and even fewer know how many other pies are made in Kefalonia.

The main ones are the artichoke pie, from purified artichoke hearts, cheese pies from the unique cheeses of the island, green pies and cod pie from salted cod. THE livestock on the island is widespread.

In Kefalonia, in 600.000 acres of pastures, 150.000 sheep and goats graze, which produce sheep and goat milk and meat in intensive breeding conditions with complementary feed, whenever needed. The variety in the flora and the semi-mountainous island environment contribute to the excellent quality of milk and other livestock products.

The classic sweets of Kefalonia are the mandoles (from mandorla which in Italian means almond) made from caramelized almonds.

The traditional oregano of Kefalonia is prepared from dry slices of bread soaked in water and sprinkled with oil, vinegar and enough oregano. Fresh tomatoes are placed on top of the bread, while it is accompanied by feta cheese, stoumba (local name for mizithra shavings) or pretzza (local name for feta shavings).

The huts, seeds or sows (from the seed, seed or evening respectively) is a dish that is common in Kefalonia but also in many other places, and does not symbolize mourning but instead the rebirth of life. Includes all fruits. Boiled wheat, almonds, raisins, walnuts, orange, pomegranate, parsley, etc.

Finally, xerotigans were served with honey sprinkled with walnuts.