As Easter is coming and the weather gets better, a desire for ouzo with seafood is created. Today we are going to talk about tsiros, a dried fish which is more often a small chub mackerel or a small fish that swims close to the surface of the sea and has enough fat. The salting…
It is common knowledge that tsou.gr is particularly fond of gorgeously designed packaging which elevates the optics and image of ouzo, our national drink. So, it was inevitable that our acquaintance with the “Ouzo Trilogy” retro packaging designs by the Dimitrios D. Giannatsis Plomari Distillery would instantly develop into “love at first sight”! In their…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4 people) 1 kg octopus (tentacles only) 100 ml dry white wine 1 large onion (halved or quartered) 1 bay leaf Salt, freshly ground pepper Olive oil Serving ingredients Boiled chickpeas or other legumes of your choice Medium sized pita bread for…
Tucked in the latest edition of “Betterfly” Magazine, tsou.gr is now always flying. “Betterfly”, the tasteful, bilingual magazine distributed for free to passengers flying with ASTRA Airlines, houses a full-page article on the ouzo worldwide promotional initiatives undertaken by the tsou.gr team and on the rare ouzo collection of Charis Vekris, founder of the tsou.gr…
No longer than three months have elapsed since the satellite TV network Deutsche Welle, in collaboration with Charis Vekris and his Syros website tsou.gr, dedicated an entire article to ouzo. That reportage took place back in July 2018 with its main focus being the Ouzo Fest, the Lesvos distillers’ annual celebration. It aired on EUROMAXX,…
Text: Haris Vekris Photos: Nikos Ragkousis For the third consecutive year, tsou.gr gave its all to arrange yet another great meeting between ouzo and jazz lovers which took place during the three-day Syros Jazz Festival 2018 (Oct 5, 6, and 7). Both the auditorium and the boxes of the historical Apollon Theater of Syros (est:…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (3 - 4 people) 8 pimentos 4 cubanelle peppers (optional) 3 - 4 cloves of garlic (finely chopped) dried or fresh oregano, thyme or parsley white wine vinegar olive oil salt Wash the peppers and arrange on a baking tin lined with…
by Haris Vekris When for over 20 years you rummage around cellars, convenience stores, and souvenir shops looking for small ouzo bottles for your collection; when you take your finds and photograph them, record them, classify them and, in recent years, post them on your website, you’ve seen it all: aesthetically offensive, transparent bottles with…
by Haris Vekris Photos: Nikos Ragkousis, Nireas Vekris Summer is gone. It took along with it vacations spent next to gently lapping waves, large groups of people eating around beachfront tables, and the enjoyment of drinking our ouzo while nibbling on seafood appetizers as the sun sinks into the sea. Although for those of us…
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