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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.
Almond Cream
No Added Sugar
High quality and gluten free cream with amazing almond flavor, ideal to spread on bread or toast but even to enjoy simply with a spoon.
Ingredients: Almond paste 50%, sweeteners: maltitol and steviol glycosides (extract from the plant stevia), vegetable oil (palm oil), emulsifier: soy lecithin.
Cherries in syrup & mastiha flavored sweet
The tradiitonal mastic submarine with cherry spoon sweet!
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Quince preserved in syrup & mastiha flavored sweet
Great mix of the tradiitonal mastic submarine with Quince spoon sweet!
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Rose petals preserved in syrup & mastiha flavored sweet
Great mix of the tradiitonal mastic submarine with rose petals spoon sweet!
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Pistachios preserved in syrup & mastiha flavored sweet
Tradiitonal mastic submarine with pistachio spoon sweet!
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Homemade sweets of Chios
The traditional Sour cherries preserved in syrup & mastiha flavored sweet!!!
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Try it with crushed ice ...
(Product without alcohol) !!!
The Pistachio of Aegina became a pickle !!!
An innovative product that excited us !!!
Let the smells and taste of the pistachio mix with your salad or your bruschettas and just ……..TASTE IT!!!!!
The Pistachio of Aegina became a pickle !!!
An innovative product that excited us !!!
Let the smells and taste of the pistachio mix with your salad or your bruschettas and just ……..TASTE IT!!!!!
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.