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Semolina pasta, fresh sauteed vegetables and goat's milk, ideal for giouvetsi.
Tomato, zucchini, parsley, basil, onion, garlic and Florin pepper.
History : Based on the production of traditional products without preservatives, we find Monasteries with their own production, women's associations and small producers, whose main concern is the pure product that contains only knowledge, care and passion. With recipes written in old notebooks, but forgotten in the frantic rush of time, they managed to resurrect "flavors of another era", full of love for these old housewives who with cheap materials made the culinary art and poverty, ingenuity and inspiration.