Alonissos

The Greek island of Alonnisos is renowned for its excellent tuna known as tonos Alonnisou. The fish is sourced from the waters of the Aegean Sea surrounding the island by local fishermen, and it mainly consists of white albacore (alalunga) and yellowfin tuna. Immediately after i... Read more

Fouskakia are traditional Greek donuts or loukoumades that are prepared on the islands of Skopelos and Alonnisos, in the northwest Aegean Sea. The name of this specialty derives from the Greek word foúska, meaning a bubble, referring to the typically small spheri... Read more

Kouneli stifado is a traditional stew consisting of pieces of browned rabbit meat that have been cooked with onions, tomatoes, tomato paste, garlic, red wine or red wine vinegar, chicken or rabbit stock, and olive oil. A handful of warm and aromatic spices and seasonings are typically used to fla... Read more

The main element in this exquisite Greek dish is lobster meat that is coupled with a flavorful tomato-based sauce and served over pasta. The dish is typically prepared with spaghetti, while the sauce is usually enriched with wine and various herbs and spices. Lobster meat is traditionally served ... Read more

Hailing from the Thessaly region, this rustic dish combines sausages, locally referred to as loukaniko, and bell peppers, all sliced into larger chunks and doused in a rich tomato sauce. Spetsofai is commonly elevated with hot peppers which provide the welcoming heat during the colder wi... Read more

Skopelitiki tiropita is a type of Greek cheese-filled pastry (tiropita) that has been traditionally prepared on the island of Skopelos. The pastry uses local goat milk feta cheese and olive oil from the area of Skopelos for the filling, while the dough typically consists of all-purpose f... Read more

Hamalia are a traditional sweet treat from the island of Skopelos in Greece. They are almond-based pastries, similar to marzipan, and are often made to celebrate special occasions such as weddings or festivals. The main ingredients of hamalia include crushed almonds, sugar, and rosewater, which g... Read more

Avgato is a Greek syrupy plum preserve that is produced on the island of Skopelos. It is traditionally prepared with the Skopelitan avgato plum, a variety of sweet and fluffy yellow dessert plum that is cultivated on the island. To make the preserve, the cleaned and peeled whole... Read more

This semi-hard cheese is traditionally produced from sheep milk (sometimes with the addition of no more than 20% goat milk). It is made in Macedonia, Thessaly, and Xanthi and Lesvos prefectures. This cheese has been produced in Greece since the 19th century. Regulations require Kasseri t... Read more

Manouri is a silky smooth fresh whey cheese made exclusively in the areas of Central and Western Macedonia and in Thessalia. It is a particular type of unsalted myzithra cheese known from the Byzantine period. Manouri produced in the province of Mplatsi in Macedonia is considere... Read more

The name of this cheese is derived from the words galo (milk) and tyri (cheese). This 'milky' cheese is a curd cheese made from milk and yogurt. It is produced ... Read more

Traditionally produced in the Greek regions of Thessaly and Western and Central Macedonia, Batzos is a hard to semi-hard, brined, rindless cheese made from fresh or pasteurized sheep's or goat's milk or a combination of the two. The flavor of this square shaped cheese ranges from salty a... Read more

This is a delicious hard table cheese produced exclusively from sheep milk or a mixture of sheep milk and no more than 30% goat milk. This cheese has been made for over a century in the mountainous Agrafon area of the Karditsa prefecture, and it contains the aroma and flavor of mountain herbs. Gr... Read more

Mila Zagoras Piliou are apples obtained from the Starking Delicious variety in Zagora, Makrirahi and Pouriou on the eastern side of Pilios. The systematic cultivation of these apples started in the 1960s under the supervision of the Zagora Agricultural Cooperative. They owe thei... Read more

These apples come from trees of the Malus domestica Borkh species that grow within the borders of Portaria, Makrinitsa, Zagora, Agria, Artemida, Mouresi, Milies, and Afetes. It is a famous small- to medium-sized apple with an elongated shape. Due to its small size, Firiki is not easily d... Read more

This meat is taken from goat kids raised in Larissa prefecture that are 30 to 55 days old and weigh between 5.5 and 9.0kg. The name katsikaki Elassonas can only be used if both parents come from the indigenous Capra prisca breed (or cross-breeds of this breed with males... Read more

These lambs are born of ewes of indigenous Greek breeds, and are fed exclusively on their mother's milk. The antioxidants in the aromatic plants the sheep graze on give the ewe’s milk and, consequently, the lamb’s meat a distinctive flavor that makes it very popular among gourmets. Th... Read more

This table olive grows on olive trees of the Konservolia variety in the province of Volos in the Thessaly region. This region has a Mediterranean climate with dry summers and mild winters that are suitable for the cultivation of olive trees. The olives are harvested by hand, either while they are... Read more

Limniona is a red Greek grape native to Thessaly. Although it is still rare, it is slowly becoming one of the trendiest Greek wines. The grape is used in the production of dry red wines. It was mainly used as a blending grape throughout history, and its monovarietal potential has only re... Read more

Mavro Messenikola is a red wine grape variety from Greece, named after the region of Messenikolas in Thessaly. This grape is used primarily to produce dry red wines. The Mavro Messenikola designation of origin was established in 1989. The wines produced under this designation must be made from at... Read more