Showing 33–48 of 166 results
The experienced cooks of Paliria know all the secrets of creating the best giant beans stew ever!
They simmer the beans until their fragrant sauce of chopped tomatoes, onions, dill and parsley thickens.
Some accompany this meal with village style sausage, others with black olives and Feta cheese.
Gigandes plaki is a vegetarian meze dish that consists of large white runner beans (gigantes) cooked in a tomato-based sauce. Traditionally, gigandes plaki are served as a meze alongside other side dishes. However, this dish is filling enough to be eaten for lunch. This hearty meze is popular during the cold fall and winter months. As with many Greek dishes, bread is used to dip in to the tomato sauce drippings.
Greek pita bread is one of those lesser-known flatbreads that is often referred to as “Mediterranean Pita” or as “pocket-less pita”.
Greek pita bread is soft, slightly thicker and has no pocket.
Blends the best quality of spices and herbs, we offer you the best mixes of the greek market. Τhe tastes of Greek cuisine in a little bag.
The BRETAS green olive pate is a unique compination of Green Olives and wild herbs.
Use it as a spread or dip with crackers.
Mix it with olive oil to make a salad dressing or create sauces for pasta, risotto, or stews.
Blends the best quality of spices and herbs. Τhe tastes of Greek cuisine in a little bag. Use it to marinate your meat and be reminded of the authentic Greek flavours!
Macedonian Halva has been produced for over 80 years in a traditional way, without any chemicals, conservatives or additives, always with the same focus on quality and respect for consumers. It is an excellent natural nutrition and is ideal for any moment of the day. You’ll be surprised by its variety of flavors and packaging as it comes with vanilla, cocoa, almonds, hazelnuts-cocoa-raisins, peanuts, chocolate and honey, with fructose, coated with bitter or milk chocolate and in an organic agriculture version.
Kritharaki (Greek version of Italian Orzo) is a tiny pasta shape similar in size to a grain of rice. It is considered a traditional type of Greek pasta and widely enjoyed as a classic meal at home.
Some common dishes made with hilopites are chicken noodle soups, baked chicken with red sauce, or simple boiled pasta dish with oil and cheese.
Produced from Koroneiki olives grown in Kalamata in the south of Greece. Distinct grassy-green colour with a robust herbaceous flavour which builds in the mouth to leave a pleasant peppery aftertaste.
Produced from Koroneiki olives grown in Kalamata in the south of Greece. Distinct grassy-green colour with a robust herbaceous flavour which builds in the mouth to leave a pleasant peppery aftertaste.
Grape Variety: Agiorgitiko, Roditis
Region: Corinthia, Peloponnesos.
Oenology: Separate vinification of the two grape varieties at controlled temperatures of 18º-22ºC. Skin contact for 5–6 days with gradual increase of the temperature.
Personality: A fresh wine with aromas of red fruits, pleasant and well-balanced medium-sweet taste.
Grape Variety: Vilana, Thrapsathiri.
Region: Corinthia, Peloponnesos
Oenology: Separate vinification of the two grape varieties at controlled temperatures of 15º-18ºC, with the addition of selected yeasts.
Personality: Vivid gold-green colour, aromas of citrus fruits and pleasant, well balanced medium-sweet taste.
The company was the first to introduce in the Greek market a milk chocolate with almonds, which has become the most popular chocolate bar in Greece. ION Amigdalou remains the leading chocolate brand for over four decades and its characteristic packing (red wrapping with almond blossoms) has become a loving reminiscent of our childhood.
Another successful product and long standing brand from ION. The Galaktos chocolate (milk chocolate) is particularly enjoyed by younger consumers and children, maintaining high quality chocolate rich in milk, which provides a rich source of energy and further nutritional benefits.
The perfect dish for a Sunday family dinner!
Amazingly tasty and tender!
Juvetsi is a centuries old dish that was traditionally served as a one-pot meal and in the old days it would have been baked in a home’s wood burning oven.