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The Greek cuisine, like all the Mediterranean cuisines, is 100% gourmet. Thanks to the considerable amount of raw materials found in the Greek territory, there is an endless list of traditional dishes, recipes and Greek delicatessen.
Greece has over 6,000 islands and more than 13,000 kilometers of coastline; the Greek traditional cuisine consists of a great variety of dishes and Greek delicatessen that fully satisfy the gastronomic palates of vegeterians, vegans and meat lovers.
The Greek diet is the perfect example of traditional Mediterranean eating. It's based on a variety of colourful and flavourful foods that are high in nutrients and low in animal fats.
For producing great Greek delicatessen, the secret is in the quality of the raw materials that come from the Greek land and sea, the absolute excellence of taste. And the Greeks in matters of love for the beautiful and the good are the masters.
Among the most known Greek delicatessen, the capers and fava beans that grow on the volcanic soil of the Santorini island, the wild mushrooms and truffles that are found in the forest of Meteora, the vegetables from the valleys of the Peloponnese and Central Greece. Each region has its culinary excellence, a story of taste and flavour to tell.
Then, as often happens in any alive and active country, there are some really innovative products, such as the snails of Corinth, a gourmet food by definition, that find in Greece the ideal conditions to grow in an organic way.
The architects of this culinary revolution are the small producers that study the local culinary traditions and transform them into high-quality Greek delicatessen, ready to be tasted and enjoyed by gourmets.