narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4 people) 500 - 600g medium shrimp (peeled, tail-on) 1 can of tomato sauce 2 fresh tomatoes (finely chopped) 1 onion (finely chopped) 1-2 garlic cloves (grated) 1 pepper cubed or sliced (optional) 1 ouzo shot (approximately 80 ml) 150g feta cheese…
text: Kostas Paschalis Beis* Ouzo has its own way of serving, its own utensils, and appetizers. In our opinion, the most suitable ouzo glasses are the “kanonakia”, a word meaning “small canons” and referring to tubular and thick-bottomed glasses. Each glass serves 3-4 sips of ouzo mixed with water. In the old days, it was…
In its effort to look into the ouzo distribution landscape as seen through the Greek online shops and using the Chios Shop stores as a case study, tsou.gr reveals today interesting facts which could very well prove to be the springboard for a useful discussion on the extent to which the existing situation can improve.…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4-5 people) 6-7 medium potatoes 1-2 small jars of tuna fillets, preferably from Alonissos 2 hardboiled eggs (in slices or cut lengthwise) 1 cucumber ½ bunch parsley (finely chopped) 2 green onions (finely chopped) a few red, yellow, and black cherry tomatoes…
tsou.gr addressed that question to the experts in the distillates sector My dear Mr. Mavrakis*, there’s a widespread, and quite damaging, myth that “ouzo is a chemical product” and, therefore, not sufficiently pure for consumption. Does that premise have any foundation or is it a spurious argument in favor of consuming bulk tsipouro of unknown…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients for a 25 X 35 cm oven dish 24 slices of kasseri cheese 1 tbsp melted fresh butter 20 thin pastirma slices 2 tomatoes, thinly sliced 10 sheets of filo pastry salt 1/2 cup of corn oil 1 egg beaten with a…
narrative: Charis Vekris photography: Michalis Richter greek restaurants Greek restaurants (aka taverns) first made their appearance in Germany in the early 80s. Nowadays, it is estimated that there are 7,000 Greek restaurants (including the “Imbiß” which are similar to souvlaki shops) in all of Germany, with more than 350 of these being located in…
narrative: Charis Vekris photography: Nikos Ragkousis On October 6-8, for the fifth consecutive year, the Syros Jazz Festival took place at the historical Apollon Theater (1864). It was the second year during which, the festival, apart from being inundated by a steady stream of visitors, was flooded with the aroma of anise! For yet another…
narrative: Charis Vekris photography: Michalis Richter Εxports – Δistribution Munich: a city with the third largest population in Germany. Munich is so clean and quiet that, despite its size, it’s considered by many to be the world’s largest village. Yes, it’s quiet with one exception: the two and a half weeks of the Oktoberfest,…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4-6 people) 500 gr. fava (yellow split peas) 2 lt water 1 large onion (cut into quarters) a pinch of dry oregano 1 bay leaf or fresh thyme (optional) salt white pepper for the garnish lemon juice 1 onion (cut into slices…