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Piperomelo ΗΟΤ chutney !!!
Red authentic Hot Florina Pepper with honey, sugar, herbs and vinegar-must.
Handmade organic product, pasteurized without preservatives.
Accompanies yellow cheeses, beef meat, chicken, fish, green salad and pastas.
Pepper & Eggplant Spread
Roasted Red authentic Florina Pepper, Eggplant and tomato with extra virgin oil olive, garlic and salt.
Peeled by hand in order to keep the original flavors.
Handmade organic product, pasteurized without preservatives.
Served as an appetizer, bread spread, dipping sauce.
Delicious notes in your dishes!
The dressings "the goumenisses" accompany your every dish giving delicious notes.
From a fresh salad, to meats and baked or fried potatoes to spicy cold cuts and sausages. With a rich cheese flavor or brandy aroma, their creamy texture and wonderful taste will excite you.
Delicious notes in your dishes!
The dressings "the goumenisses" accompany your every dish giving delicious notes.
From a fresh salad, to meats and baked or fried potatoes to spicy cold cuts and sausages. With a rich cheese flavor or brandy aroma, their creamy texture and wonderful taste will excite you.
Handmade Chutney Pepper from Greek vegetables, fruits and herbs, the gourmet chutney "the goumenisses" will take you on new delicious journeys! Enjoy them with meat and poultry, with ripe yellow or white cheeses and with spicy cold cuts!
Handmade Chutney Onion from Greek vegetables, fruits and herbs, the gourmet chutney "the goumenisses" will take you on new delicious journeys! Enjoy them with meat and poultry, with ripe yellow or white cheeses and with spicy cold cuts!
With Tahini and Lemon juice
The ultimate appetizer of oriental origin! Hummus is prepared with Greek chickpeas, tahini and lemon juice to enjoy on bread, tortilla or Arabic pie, accompany it with grilled meats or as a dressing, adding olive oil to salads.
Try it with crushed ice ...
(Product without alcohol) !!!
In any case, kritamo is a very rich source of vitamin C.
We find it on the rocks, where there is a little sand. It is harvested mainly when it is fresh, ie in June, July, August and early September, while it can be kept in brine for the rest of the time.
In modern gastronomy it is considered a treasure of taste, since it is rich in aromas.