Greek Producers

Get to know our producers! They are all very passionate about both their land and products. It is with pride that we present them to you, in honor of their hard work and dedication!
16 Pin214 Ακόλουθοι
Troufaplus has been active in the trade of truffle and truffle products, as well as in consulting and technical support services for truffle cultivation, since 2010. It has established over 1,500 acres of truffle plantations, which produce an increasing amount of truffle each year. Troufaplus products are prepared with 100% Greek varieties of truffle. The aim of Troufaplus is to continuously increase its exporting activity, both in the sector of fresh products and of packaged goods.

Troufaplus has been active in the trade of truffle and truffle products, as well as in consulting and technical support services for truffle cultivation, since 2010. It has established over 1,500 acres of truffle plantations, which produce an increasing amount of truffle each year. Troufaplus products are prepared with 100% Greek varieties of truffle. The aim of Troufaplus is to continuously increase its exporting activity, both in the sector of fresh products and of packaged goods.

The vision Yiannis Koulelis and Maria Kopsahili had, finally becomes a reality. Right timing, the choice of ingredients, the correct proportions and the perfect technique, are behind the well-kept secret recipe that manifests itself with the fresh aroma of citrus fruits, notes of spices and a long-lasting aftertaste. The recipe of the artisan liqueur "Fi" is the result of hard work of many years, with experimentations and taste panels, to perfect the special aromatic character of the drink

The vision Yiannis Koulelis and Maria Kopsahili had, finally becomes a reality. Right timing, the choice of ingredients, the correct proportions and the perfect technique, are behind the well-kept secret recipe that manifests itself with the fresh aroma of citrus fruits, notes of spices and a long-lasting aftertaste. The recipe of the artisan liqueur "Fi" is the result of hard work of many years, with experimentations and taste panels, to perfect the special aromatic character of the drink

There is a place in Thrace, near the Thracian sea, called Avdira. In 1999, the family of Nikos and Flora Vourvoukeli planted indigenous and foreign wine producing grape varieties on a stretch of 20 acres, on the fertile hills of the area.They gradually created a privately-owned vineyard, extending up to 120 acres, and cultivated according to the rules of organic farming. Now, two of the sons of the family, Georgios and Odysseas, are responsible for the vineyards and wine making process.

There is a place in Thrace, near the Thracian sea, called Avdira. In 1999, the family of Nikos and Flora Vourvoukeli planted indigenous and foreign wine producing grape varieties on a stretch of 20 acres, on the fertile hills of the area.They gradually created a privately-owned vineyard, extending up to 120 acres, and cultivated according to the rules of organic farming. Now, two of the sons of the family, Georgios and Odysseas, are responsible for the vineyards and wine making process.

The workshop for the processing and packaging of Alelma tuna fish is a family business based on the island of Alonissos. It was founded in 2007 with the aim to strengthen the local identity through the preservation of the culinary tradition. It is in this fully equipped workshop, and in compliance with all hygiene rules, that the Greek tuna, that is fished from the Aegean islands, is carefully processed to reach the consumer's table; a nutritious and very tasty delicacy!

The workshop for the processing and packaging of Alelma tuna fish is a family business based on the island of Alonissos. It was founded in 2007 with the aim to strengthen the local identity through the preservation of the culinary tradition. It is in this fully equipped workshop, and in compliance with all hygiene rules, that the Greek tuna, that is fished from the Aegean islands, is carefully processed to reach the consumer's table; a nutritious and very tasty delicacy!

“Douros Farm” is located in the Peloponnese, in the mountainous region of Olympia. The olives of the “Douros Farm”are cultivated in such an environment in the traditional way according to the terms of organic farming. The processed olive oil is organic and one can taste the century-old wisdom and know-how of such olive cultivation as it is all embodied in it during the whole process of making this exquisite oil.

“Douros Farm” is located in the Peloponnese, in the mountainous region of Olympia. The olives of the “Douros Farm”are cultivated in such an environment in the traditional way according to the terms of organic farming. The processed olive oil is organic and one can taste the century-old wisdom and know-how of such olive cultivation as it is all embodied in it during the whole process of making this exquisite oil.

The history of the traditional halva workshop in Drapetsona began in 1924 when Kostas Mezardasoglou from Asia Minor came to Athens after the Asia Minor Catastrophe bringing with him the art of handmade halva. In 1986 the workshop passed into the hands of Nikos Gavrilis who – despite being a naval engineer - loved the art of making halva and continued the tradition he inherited with passion.  Nikos Gavrilis is a sweet, noble man, with a vision, values and passion.

The history of the traditional halva workshop in Drapetsona began in 1924 when Kostas Mezardasoglou from Asia Minor came to Athens after the Asia Minor Catastrophe bringing with him the art of handmade halva. In 1986 the workshop passed into the hands of Nikos Gavrilis who – despite being a naval engineer - loved the art of making halva and continued the tradition he inherited with passion. Nikos Gavrilis is a sweet, noble man, with a vision, values and passion.

It was in 1997 that Anastasia Aroni and Nancy Lazarou started their business from a small, sweet making workshop. Their vision was to revive past memories, pure and flavour rich tastes, without any preservatives and additives. Nowadays, their model workshop in Athens collects the best raw materials from small producers from all over Greece and prepares spoon-sweets, jams, concentrated fruit juices, sauces and vegetable soups.

It was in 1997 that Anastasia Aroni and Nancy Lazarou started their business from a small, sweet making workshop. Their vision was to revive past memories, pure and flavour rich tastes, without any preservatives and additives. Nowadays, their model workshop in Athens collects the best raw materials from small producers from all over Greece and prepares spoon-sweets, jams, concentrated fruit juices, sauces and vegetable soups.

The Union of Santorini Cooperatives was founded in 1947. Nowadays, the Union, meeting the modern requirements of the domestic and international markets, adopts modern technology and methods. Its investments in new facilities, machinery, specialized scientific personnel, research and development, in combination with the respect to tradition, the ecosystem and the sustainable development of the island, have contributed to its successful operation both within and outside Greece.

The Union of Santorini Cooperatives was founded in 1947. Nowadays, the Union, meeting the modern requirements of the domestic and international markets, adopts modern technology and methods. Its investments in new facilities, machinery, specialized scientific personnel, research and development, in combination with the respect to tradition, the ecosystem and the sustainable development of the island, have contributed to its successful operation both within and outside Greece.

Niktaris Bakeries is a family-owned business which is located in the region of Rethymnon on the beautiful island of Crete. It specializes in the production of the traditional Cretan Rusks. In ultramodern and most innovative production facilities, the Niktaris brothers follow the traditional recipe for the Cretan Rusks, with dedication and respect.

Niktaris Bakeries is a family-owned business which is located in the region of Rethymnon on the beautiful island of Crete. It specializes in the production of the traditional Cretan Rusks. In ultramodern and most innovative production facilities, the Niktaris brothers follow the traditional recipe for the Cretan Rusks, with dedication and respect.

Yianni Economou, descendant of an old Cretan family with a tradition in farming. In 1994, he renovated the old family winery, which dated back to the 1600s. Nowadays, he is still making special wines with the strong originality of the terroir of Sitia, in Lasithi, Crete. He believes in the potential of the local varieties.

Yianni Economou, descendant of an old Cretan family with a tradition in farming. In 1994, he renovated the old family winery, which dated back to the 1600s. Nowadays, he is still making special wines with the strong originality of the terroir of Sitia, in Lasithi, Crete. He believes in the potential of the local varieties.


Περισσότερες ιδέες
While there are hundreds of species of truffles, only a few are choice edibles. At D’Artagnan we focus on three European varieties of black truffles: Tuber melanosporum, Tuber uncinatum and Tuber aestivum. You may know them better by their common names: black winter truffle, Burgundy truffle and summer truffle, respectively.  Read on for descriptions of each type of black truffle.

While there are hundreds of species of truffles, only a few are choice edibles. At D’Artagnan we focus on three European varieties of black truffles: Tuber melanosporum, Tuber uncinatum and Tuber aestivum. You may know them better by their common names: black winter truffle, Burgundy truffle and summer truffle, respectively. Read on for descriptions of each type of black truffle.

“Douros Farm” is located in the Peloponnese, in the mountainous region of Olympia. The olives of the “Douros Farm”are cultivated in such an environment in the traditional way according to the terms of organic farming. The processed olive oil is organic and one can taste the century-old wisdom and know-how of such olive cultivation as it is all embodied in it during the whole process of making this exquisite oil.

“Douros Farm” is located in the Peloponnese, in the mountainous region of Olympia. The olives of the “Douros Farm”are cultivated in such an environment in the traditional way according to the terms of organic farming. The processed olive oil is organic and one can taste the century-old wisdom and know-how of such olive cultivation as it is all embodied in it during the whole process of making this exquisite oil.

The history of the traditional halva workshop in Drapetsona began in 1924 when Kostas Mezardasoglou from Asia Minor came to Athens after the Asia Minor Catastrophe bringing with him the art of handmade halva. In 1986 the workshop passed into the hands of Nikos Gavrilis who – despite being a naval engineer - loved the art of making halva and continued the tradition he inherited with passion.  Nikos Gavrilis is a sweet, noble man, with a vision, values and passion.

The history of the traditional halva workshop in Drapetsona began in 1924 when Kostas Mezardasoglou from Asia Minor came to Athens after the Asia Minor Catastrophe bringing with him the art of handmade halva. In 1986 the workshop passed into the hands of Nikos Gavrilis who – despite being a naval engineer - loved the art of making halva and continued the tradition he inherited with passion. Nikos Gavrilis is a sweet, noble man, with a vision, values and passion.

Since 1950, LEVA SA. in Mitilini has been dealing with the production and bottling of ouzo. The history of “Smyrnio” brand ouzo began on the coast of Asia Minor where the Bouchli family started off as amateur ouzo producers. They were then joined by other producers from Mitilini, and so, they created the Union of Distillers of Mitilini. In 2005 Michalis Bouchlis revived his family's recipes and he now continues producing “Smyrnio” ouzo in Mitilini using modern methods that ensure high…

Since 1950, LEVA SA. in Mitilini has been dealing with the production and bottling of ouzo. The history of “Smyrnio” brand ouzo began on the coast of Asia Minor where the Bouchli family started off as amateur ouzo producers. They were then joined by other producers from Mitilini, and so, they created the Union of Distillers of Mitilini. In 2005 Michalis Bouchlis revived his family's recipes and he now continues producing “Smyrnio” ouzo in Mitilini using modern methods that ensure high…

"S. Chondrogiannis" company is a family business which was founded in 1986 on the island of Corfu. The company is active in the field of meat and traditional cold cuts of Corfu. For this purpose, the facilities, the pigsty, the meat processing and charcuterie units, meet all standards set by the Greek state and the European community, such as ISO 22000 and HACCP.

"S. Chondrogiannis" company is a family business which was founded in 1986 on the island of Corfu. The company is active in the field of meat and traditional cold cuts of Corfu. For this purpose, the facilities, the pigsty, the meat processing and charcuterie units, meet all standards set by the Greek state and the European community, such as ISO 22000 and HACCP.

The workshop for the processing and packaging of Alelma tuna fish is a family business based on the island of Alonissos. It was founded in 2007 with the aim to strengthen the local identity through the preservation of the culinary tradition. It is in this fully equipped workshop, and in compliance with all hygiene rules, that the Greek tuna, that is fished from the Aegean islands, is carefully processed to reach the consumer's table; a nutritious and very tasty delicacy!

The workshop for the processing and packaging of Alelma tuna fish is a family business based on the island of Alonissos. It was founded in 2007 with the aim to strengthen the local identity through the preservation of the culinary tradition. It is in this fully equipped workshop, and in compliance with all hygiene rules, that the Greek tuna, that is fished from the Aegean islands, is carefully processed to reach the consumer's table; a nutritious and very tasty delicacy!

This Boston establishment (which has four locations across the city) has a slogan any sugar aficionado can get behind: “Make life sweeter...eat dessert first!” Owner Joanne Chang brings her passion and expertise to create delicious breakfast pastries, cakes, and cookies every day.Go here for…Sticky Buns: Flour is known for its rich, over-the-top sticky buns, made with brioche dough, cinnamon sugar, toasted pecans, and “goo” (yes, that’s the technical term). These are the very same sticky ...

This Boston establishment (which has four locations across the city) has a slogan any sugar aficionado can get behind: “Make life sweeter...eat dessert first!” Owner Joanne Chang brings her passion and expertise to create delicious breakfast pastries, cakes, and cookies every day.Go here for…Sticky Buns: Flour is known for its rich, over-the-top sticky buns, made with brioche dough, cinnamon sugar, toasted pecans, and “goo” (yes, that’s the technical term). These are the very same sticky ...

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Truffles should be their own food group. A tiny bit of these fungi can take a dish from good to knock-your-socks-off great. Add a dollop of white truffle and mushroom cream to pasta sauces, a sprinkle of black truffle salt on a grilled pizza, or even a dab of truffle butter to scrambled eggs.

Urbani Truffle Pasta Bundle

Truffles should be their own food group. A tiny bit of these fungi can take a dish from good to knock-your-socks-off great. Add a dollop of white truffle and mushroom cream to pasta sauces, a sprinkle of black truffle salt on a grilled pizza, or even a dab of truffle butter to scrambled eggs.

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