Feneos

These are the dried seeds of the grass pea (Lathyrus sativus), which grows on the plateau of Feneos in Korinthia, one of the most beautiful mountain regions in Greece. The distinctiveness of the climate and calcium-rich soil give this product its special character. They are quite small (... Read more

This is a variety of the common bean produced in the municipality of Feneos in the Peloponnese. They have been grown in the area using traditional methods and experience passed down from one generation to the next since the end of the 19th century, when the waters of Lake Feneos drained away. The... Read more

Gournopoula or gourounopoulo is a traditional dish originating from Messinia, and it's especially popular in Kalamata. The dish consists of a spit-roasted piglet. A piglet is placed on a spit and a mixture of salt and herbs is placed in the belly. The belly is sewn shut, and the piglet is spit-ro... Read more

Kounoupidi kapama is a traditional dish that's especially popular in Messinia. The dish is usually made with a combination of cauliflower florets, onions, tomatoes, cinnamon, garlic, olive oil, salt, and black pepper. The onions and garlic are sautéed in olive oil until translucent. Next, ... Read more

Tsouchti is a traditional pasta dish from Mani, a region in the southern Peloponnese of Greece. This dish is characterized by its simplicity and the use of ingredients that are readily available in local homes. Tsouchti is made with traditional chilopites pasta, olive oil, butter, dry grated myzi... Read more

Petoules are traditional Greek pancakes originating from Messinia. The pancakes are usually made with a combination of flour, milk, butter, eggs, baking powder, and salt. The batter is fried in olive oil. Once the pancakes have been baked on both sides until golden brown, they're sprinkled with m... Read more

Called either Kalamata, after the city and region on the southwestern side of the Peloponnese where they are traditionally grown, or Kalamon, after the variety of olive tree, these olives are an organic product of exceptional quality that stands out for its authentic taste and i... Read more

This olive oil is closely linked to the history, traditions and culture of the region of Messinia and the southwestern part of the Peloponnese where the oil is produced. Olive oil production is the main occupation of Messinia's inhabitants at the end of the year and a key factor in the regional e... Read more

This extra virgin olive oil is made in a small, hilly area in the southern part of mainland Greece in Olympia province. It is produced from two varieties of olives, 90% Koroneiki and 10% Kollyreiki, which are blended into a light yellow-green oil. After the harvest, the best oli... Read more

This eggplant is produced exclusively in Arcadia prefecture near the town of Leonidio. These purple, slightly curved aubergines with unusual white stripes are cultivated outdoors on the sandy soils of the area. They are harvested from May to November. What sets them apart from other eggplant vari... Read more

Lakonia is a virgin olive oil obtained from olives of the varieties Koroneiki, Patrinia, Tsounati, and Asprolia within the administrative boundaries of the Laconia prefecture (the Districts of Lakedemonas, Epidavros, Limira, Githio and Areopolis) in the Peloponnese region. Due to the exc... Read more

Talagani is a Greek cheese typically made from a mixture of sheep's and goat's milk, originating in the Peloponnese region. The cheese has a firm texture and a rich, slightly tangy flavor (it is often compared to halloumi, the popular Cypriot cheese). Due to its high melting point, it re... Read more

This semi-hard cheese is traditionally produced from sheep or goat milk, or a mixture of the two. The milk used to make this cheese comes from breeds reared traditionally in the Messinia and Lakonia prefectures, where this cheese has been produced for more than 100 years. To make Sfela, the curd ... Read more

The extra virgin olive oil Lygourio Asklipiou is obtained from the olives of the Manaki type within the municipal area of Asklipieio. In order to avoid bruising the fruit, they are collected directly from the tree by hand or using combs. The olives from the ground are never used for the ... Read more

Hailing from the southern Greek region of Mani, syglino is a traditional cured meat product that is made with pork. This meat specialty is typically prepared with parts such as pork shoulder, pork leg, and pork belly, which usually go through a process of salt-curing and smoking with aro... Read more

This variety of raisin has been produced since the 13th century in the ancient city of Aigio in the northern Peloponnese, on the hills overlooking the Gulf of Corinth. The Corinthian raisin is made from small, sweet, seedless grapes of the black Vostizza variety that have been dried natu... Read more

Produced in the districts of Gortynia and Mantineia in the Arcadia prefecture, Meli Elatis Menalou Vanilia is the first Greek honey acknowledged by the European Union as a protected product. At least 80% of this honey comes from black fir, while the rest is mixed flower honey. This world famous p... Read more

Kranidi Argolidas is an extra virgin olive oil obtained from the olives of the varieties Koroneiki and Manaki within the administrative boundaries of the municipal areas of Ermioni, Thermisia, Iliokastro, Didyma, Fourni, Kilada, Portocheli and Kranidi, in the province o... Read more

Agiorgitiko is the most widely planted red grape variety in Greece. It is cultivated in several wine regions, but Nemea, where the grape originated, is its most important region. Agiorgitiko is a versatile grape that can be vinified into several styles, and it is often used as a backbone... Read more

Moschofilero is a Greek grape that hails from Peloponnese. It is an aromatic and late-ripening variety that delivers high yields, but it is sometimes sensitive and finicky to grow. Despite its common presence, Moschofilero was only popularized in the 1970s and ’80s, primarily by th... Read more

Located in the northeastern part of the Peloponnese, Nemea is a Greek appellation that produces varietal red wines from the native Agiorgitiko grapes. Although the wines may vary in style, from easy-drinking to rich and full-bodied, they typically display flavors and aromas reminiscent o... Read more

Patras is a wine-growing region located in the northern parts of Peloponnese. It is praised for aromatic and light-bodied white wines made from Roditis – an abundant pink-skinned grape that is also used as a blending variety in the notable Retsina wine. Patras wines may slightly di... Read more

Mantinia is a Greek designation that produces light and aromatic white wines from Moschofilero—an indigenous pink-skinned Greek grape. The region is located on the eastern side of the Peloponnese, an area characterized by its cool microclimate. Mantinia wines are typically light-bo... Read more

Kidonitsa is a rare and ancient Greek grape that was once nearly extinct. It was saved by several producers from the Peloponnese region who realized that the grape has an excellent potential to produce aromatic white wines with a unique character. The wines are still rare, and most of th... Read more

Tentura is a traditional liqueur that hails from Patras. It is prepared by infusing brandy or rum with herbs and spices. The most common flavorings include cinnamon and cloves, but the recipes often also use nutmeg and citrus fruit. Tentura is amber or dark-colored with aroma and flavor ... Read more