Monthly Archives: October 2013

Michael Psilakis: New York’s self-taught chef

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He was brought up and raised in Long Island by Greek parents. He studied Finance but he opted for a career of serving at TGI Fridays and Café Angelica, a trattoria that he bought and renamed as Ecco. And then, …

Katiki of Domokos Cheese

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Katiki of Domokos cheese is a white and light, soft, fresh cheese, with a fine, smooth texture, a pleasant aroma and a refreshing, slightly sour taste. It actually tastes more like a mousse! It is a genuine Greek product of …

Almond Biscuits with olive oil by Stories of Greek Origins

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Stories’ of Greek Origins biscuits are produced by a local Faistos of Crete bakery based on an authentic, traditional recipe which gently marries Cretan flour with almonds, Cretan extra virgin olive oil and aromatic spices. They are very crunchy, double …

Mavrotragano Hatzidakis 2009

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Mavrotragano Hatzidaki is a label of red wine coming from Santorini, from the winery’s own vineyards. This product is particularly special because the Mavrotragano variety of grapes covers less than 2% of the Santorini vineyards. Mavrotragano (black-mavro- and crispy-tragano) is …

Greek victory in the “Battle of Feta” against Canada

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EU-Canadian negotiations for use of name set precedent for upcoming deals with USA and Asian countries Greece was victorious in the “Battle of Feta” that kicked off a few weeks ago, when the original draft of an EU-Canadian contract that …

Greek delis around Europe

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With Greek gastronomy steadily on the rise, more and more Europeans turn to Greek food for nutrition and taste – Greek delis have become a real trend throughout Europe. The recently featured Little Greek Pie, a shop specialized in the …