Amygdalota, Samian wine, liqueur bergamot, dried Olympus petals, elati honey with vanilla, chocolate, pomegranate jam, black tea, wooden honey serving spoon. An ingenious synthesis that helps people bond with each other and creates sweet memories.
In every wedding, christening or feast, Greek housewives tend to bake amygdalota, those small sweets made from Greek almond and sugar. The amygdalota are popular all over Greece but mainly on the islands, such as Kithira, the island goddess Aphrodite chose to live with god Eros, where the best recipes come from anyway.
A natural, sweet wine, the most famous among all wines of Samos, topaz colored, with an intense muscat grape aroma. Fresh, soft on the palate and harmoniously sweet, it is made of ripe grapes taken from semi-mountainous vineyards.
Serve it as an aperitif, a digestif or a cocktail. Goes well with yellow cheese, dairy cream or béchamel, and grilled chicken. Comes in handy for pastry making, white or fruity creams, as well as sauces for beef, game meat, pork or chicken. Perfect for the ideal sabayon.
Bergamot, kiwi, lemon, buckthorn, apple, quince, lotus, elderflower, apple geranium, lemon verbena, chamomile and linden flower naturally infuse a liqueur inspired by grandma’s cupboard with exquisite aroma. A new chapter in the world of liqueurs is about to begin. Great as a digestif, in cocktails, with ice and soda, for pastry making and white creams, chocolate creams, in meat, chicken and vegetable sauces.
Enjoy them in your cocktail, as cake decoration, in creams, on chocolates, cupcakes, and in salty or sweet recipes.
One of the rarest types of honey stemming from the resin of the black pine tree at the top of Mainalo mountain in the Peloponnese, that gives a uniquely tasty breakfast. The only PDO Greek honey, coming from a particularly small-scale production, with an intense antioxidant action and a high nutritious value as well. In order for it to be extracted the honeycombs have to be destroyed.
Goes well with yogurt, breakfast cereal, pancakes and waffles, pastry making, syrup, juices, smoothies, cocktails, ice cream, white and yellow cheese, sweet and sour sauces and marinades.
Goes well with breakfast, yogurt, cereal, smoothies, ice cream, trifles, cold or baked cheesecake, sablé, cupcakes and white cream cakes such as charlotte.
It offers a unique, relaxing, soothing and rejuvenating combination of sensations. Cinamon, carnation and the exceptionally aromatic cardamom lend an interesting flavor, complemented by ginger, black pepper and chili. Try it with some milk and sugar, or even plain. Served warm in winter and cold in summer.
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