Showing 49–64 of 180 results
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.
The kalamata species is dark, oval, very flavorful and salty. They are commonly used as a dressing for pizzas and they can be blended with garlic and cream cheese. Kalamata olives have a very intense flavor and their outer fleshy part is the edible one. They have a single seed.
The BRETAS Kalamata olive pate is a unique combination of Kalamata 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
Its color is white and it is medium shaped. This type of rice has the great ability to absorb fats and therefore is suitable for rice that will not be drained. It’s also suitable for oven cookin.
Blends the best quality of spices and herbs. Τhe tastes of Greek cuisine in a little bag. Use it to make the traditional Greek meatballs and be reminded of your times spend in Greece!
Keftedakia are a typical Greek dish. It’s easy and quick to prepare and serve them as a meze or as a complete meal if you add spaghetti, rice or mashed potatoes. On top of that children love this!
The beneficial effects have tremendous reach. It is rich in vitamins, amino acids and proteins. Promotes good physical condition of body and spirit. Protects against heart disease and has a positive effect on regulating appetite and blood sugar levels.
Originating in the age-old culinary traditions of the western regions of Northern Greece, alfa brings back such long-standing, local gastronomic traditions unchanged by time with its signature “Kihi” range of pies. They are made of crispy, traditional fyllo pastry kneaded with virgin olive oil and uniquely filled with premium, wholesome and natural ingredients. Available in the internationally award-winning paper baking tray packaging, they successfully blend tradition with innovation.
Made of crispy, traditional dough pastry kneaded with virgin olive oil, uniquely filled with premium feta and leek. Available in the internationally award-winning paper baking tray packaging for easy and convenient baking. An all time classic successfully blended with tradition and innovation.
Blends the best quality of spices and herbs. Τhe tastes of Greek cuisine in a little bag. Use it to make the traditional Greek chicken with potatoes from the oven and be reminded of your times spend in Greece!
Tyropita are delicious Greek pastry made with feta cheese wrapped in layers of buttered phyllo. Tyropita are great as a snack or as a side dish for lunch or dinner, although in Greece it is usually eaten for breakfast.
This pasta just screams… Mum! The most traditional of all short pasta, it brings to mind flavors and aromas from our childhood and times around the family table. Its wheat-grain shape is wonderfully mushed when cooked and fits perfectly the traditional “mum’s” recipe of youvetsi with pork and risoni, but it is equally delicious in more modern versions such as risoni with shrimps, risoni with caramelized onions and Kefalotyri cheese, or even risoni with pumpkin cream and Feta cheese!
Its shape resembles a grain of wheat and, although it is a bit thicker than medium orzo, it also gets wonderfully mushed when cooked and tastes great in youvetsi or ragout. It is equally delicious in more modern recipes such as orzo with shrimps, orzo with caramelized onions and Kefalotyri cheese, or even orzo with pumpkin cream and Feta cheese!