Products Archive - Page 2 of 5 - Ελληνικό Πρωϊνό

Apaki

Apaki is a traditional smoked cold cut of Crete, famous for its taste and aroma. It is fat-free pork that is prepared mainly from the tenderloin or pork leg. After the meat is selected, salt and pepper are added to it, and then it is sprinkled with aromatic herbs (such as sage, basil, savory, oregano, etc.) and marinated for several days with vinegar and wine. After that the meat is hanged in a special place where it is smoked with branches from olive or cedar trees, as well as aromatic herbs.
It is eaten either on its own, either served along with other foods (legumes, pasta, soups, etc.) or as an accompaniment to alcoholic beverages.

Xygalo Siteias PDO

Xygalo Siteias is a traditional Cretan type of cheese made from local sheep’s or goat’s milk or from a mixture of them. It has a soft and creamy texture, along with a sour and fresh flavour, a particular scent and low salt content in general. Since 2011, xygalo Siteias is certified as Protected Designation of Origin (PDO) product.

Touloumoturi

Touloumoturi is a soft Greek cheese made in the region of Macedonia from a mixture of sheep and goat’s milk. Sour and slightly spicy with a colour ranging from pearl to yellowish, it takes a special process for its maturity since it is placed in touloumia (upside-down animal tumors) with the bristles facing the inner side in order to touch the cheese.

Tinos Graviera

Tinos graviera (gruyere) is a hard cheese, mainly served as a table cheese. Tinos graviera is known for its unique sweetish taste, solid shape and yellowish to ochre colour. It is made from cow’s milk and it is considered as the ”successor” of the local boiled cheese, which was very popular in the old days.

Taxiarchis Dried Figs

The Taxiarchis Dried Figs, are part of the ”smyrneiki” variety and are exclusively produced within a specific geographic region in Northern Euboea, covering the villages of Taxiarchis, Neos Pyrgos, Agios Georgios, Oreoi, Istiea, Kamari and Kastaniotissa. In this area, works of collection, processing and packaging take place. The figs are cultivated under the local traditional methods and strict instructions and regulations. Taxiarchis Dried Figs are available in two varieties: the first one, which has been artificially bleached and a second one with a natural dark colour.

Sperchios Kiwi PDO

Sperchios kiwis are distinguished from other similar varieties thanks to their taste, durability and their distinctive green color. All these characteristics led to the certification of Sperchios kiwis in 1993 as Protected Designation of Origin (PDO) product.

Soutzouki

Soutzouki is a dried meat made exclusively from beef and sheep. One of its main characteristics is its intense flavor coming from the various spices that are used for soutzouki’s preparation.

Sifnos Vanilla

Vanilla is a traditional spoon sweet from the Cycladic island of Sifnos. After the vanilla fruits are collected, they are left for one day (with or without their pips) in lime, in order to harden. Then they are boiled with sugar, lemon juice and water. Vanilla sweets are preserved in glass jars for a long time and they are often served as a treat.

Pastrami

Pastrami is a meat product made from beef (specifically from various parts of the animal, but mainly from its shank) that looks quite similar to pastourma. Pastrami’s pieces are covered by granules of pepper, sinapis (mustard), coriander and other spices. When it is ready for consumption, pastrami has a solid shape, rubber texture and a quite spicy taste.

Mitato

Mitato is a Greek olive-oil cheese (”ladotyri”), made exclusively in the island of Kythera. Made from sheep’s milk or alternatively from a mixture of sheep and goat’s milk, it matures inside pots full of oil. Mitato is of limited production.

Metsovo Goat Cheese

Metsovo goat cheese (also known as ”Maisio”, which means ” the cheese of May”) is a variety exclusively produced by Tositsas Foundation Creamery in Metsovo. It is produced from goat’s milk collected in May and its colour varies from white to grey. It has a hard texture and scattered pepper granules in it, giving to the cheese its characteristic spicy taste.

Lemnos Melichloro

Melichloro is a traditional cheese of Lemnos. It is made from drained sheep and goat’s milk which is exposed in shadowy and well-ventilated rooms, at the beginning of the summer, when humidity levels are low, in order to become dehydrated. At a first stage melichloro is soft, but as the process of the dehydration goes on, its texture changes and becomes more solid, while its taste is similar to feta cheese. Melichloro is ideal as a basis for grated cheese and saganaki while it is also used as table cheese.

Kastoria Apples

Kastoria apples flourish in the mountainous area of Vitsi, near the lake of Kastoria, in Western Macedonia, in an ideal environment, helping them get their unique flavour, scent and high nutritional value. Kastoria apples are divided in varieties depending on their size and colour. The most known of them are Red Chief, Super Chief, Golden Delicious etc.

Anthotyro

Anthotyro of Thessaly is a traditional soft cheese made from a mixture of whey and fresh sheep’s or goat’s milk. It has a white or off-white colour, solid structure, a small portion of salt and no skin. It is used as table cheese, but also consumed grated.

Amorgos Myzithra

Amorgos is the home to a local variety of the famous Greek cheese, Myzithra. Myzithra of Amorgos (also known as ”Amorgiani”) is made from a mixture of sheep’s and goat’s milk. It has a soft and creamy texture, and a sweet-and-sour flavour.

Syka Vravronas Markopoulou Messongion

Syka Vravronas Markopoulou Messongion (Figs of Vravrona, Markopoulou in Mesogaia) are produced in Markopoulo, within Regional Unit of Attica and are certificated by the European Commission as agricultural products of Protected Geographical Indication (PGI).

The main varieties of Vravrona figs are the black and the royal figs. The black figs are crunchy with a slightly sweet taste while the royal figs have a green peel and are known for their unique dark red flesh and their sweet taste.

Tsalafouti

Tsalafouti is a low-fat cheese made from goat or sheep’s milk. It has a soft texture and it is produced mainly in western Central Greece as well as in the neighboring regions of Epirus.

It is usually prepared at the end of the lactation period, when the milk has a thick texture. It is first boiled while at the same time is salted. Later on, it is covered and cooled with water for about 20 days, until it becomes thicker in order to be edible.

It is known for its full flavor and is consumed on its own either as an appetizer or a side dish. It can be also used as an ingredient in traditional recipes. It shares several common characteristics with other cheeses like Katiki of Domokos, Pichtogalo Chanion and Xygalo of Sitia.

Tomataki Santorinis PDO

Tomataki of Santorini (cherry tomatoes) is a special variety of tomatoes cultivated in the Cycladic island of Santorini.

Tomataki appeared in Santorini at the end of the 19th century and its cultivation thrived due to the unusual anhydrous climatic conditions and the volcanic soil of the island, the sunlight and the strong Aegean winds.

Tomataki of Santorini has an exceptional rich flavor, thick peel, small size and a high concentration of carbohydrates. In 2013 it was certified as a product of Protected Designation of Origin (PDO).

Skotiri Ios

Skotiri is a traditional white and soft cheese, with a spicy taste and an aroma from local greens or herbs. It is produced in Ios, Cyclades, and it has taken its name after the goat skin (askos), where skotiri was placed in order to mature.

It is a mixture of sheep and goat’s milk with aromatic greens or herbs (mainly savory). Nowadays, during the process of maturation, the goat skins have been replaced by tin boxes.

Pichtogalo Chanion PDO

Pichtogalo Chanion (also known as Chaniotiki Myzithra or Galomyzithra) is a Cretan xinomyzithra made from fresh milk (goat or sheep milk or a combination of both). It differs from other similar types of cheese as it is produced directly from milk and not from whey.

It is a soft and spreadable cheese, exclusively produced in the Region of Chania. It has mainly a white color, fresh taste, no holes and a special aroma, which is similar to yogurt. It has been certified as a product of Protected Designation of Origin (PDO) since 1994.

It is used in various traditional recipes but it can be also consumed on its own.