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ΔΙΑΒΑΣΤΕ ΤΟ ΤΕΥΧΟΣ

In the current issue we offer two unique features on “Cold Cuts” and “Precooked solutions for an exceptional menu”, we prepare the new year’s roasts with chef Yannis Stanitsas and we illustrate an interview with Mr Panagiotis Mitropoulos, Head of Sales Traditional HoReCa for Elvida Foods. We also present the most influential food and beverage trends for the upcoming year, we illustrate the evolution of contemporary grill houses in Greece and while we dine like Vikings in Caves of Hella, Iceland, we get in touch with the culture of Trappist beer, produced by Cistercian monks all over the world.