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In PSITO, Issue 73, we discover the gastronomic side of Koukaki, we observe the rise of the “Greek Meat” trend in the menus of prime meat restaurants and go on a virtual tour of the model organic farm “Eviotopoi.” Furthermore, we learn how to cook creatively using Greek raw materials, find out about the advantages of using branded olive oil in the restaurant industry and present the development of the “Greek Souvlaki” trend in Australia. Last but not least, we visit the FAETHON meat industry in Serres and, on the occasion of the 40th anniversary of the establishment of the Association of Greek Meat Processing Industries, we publish a very interesting interview with the General Secretary of the Association, Ms Despina Bakirli.