DOCSLIB.ORG

Product Guide

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Product Guide Product Guide 27 Commercial Road, London N18 1TP T: 44 020 8884 2749 F: 44 020 8807 0655 Email: marathon marathonfood.co.uk Web: www.marathonfood.co.uk ABOUT US ‘THE GREEK TASTE OF THE MEDITERRANEAN’ MARATHON FOOD LTD, established since 1986, is a family run firm importing high quality food and drink from Cyprus, Greece and other Counties across the Mediterranean. In that time we have combined our friendly and neighbourly values with modern distribution and packaging processes to supply businesses across the U.K. Our company mission since then has been to supply the finest products to U.K retailers and bring the Mediterranean way of life to the people. THE ANTHOS RANGE With this in mind we launched our ANTHOS brand founded on three core principles: Quality Our products are sourced direct from the orchards, fields and farms of the Mediterranean. Only the highest quality pulses, crunchiest nuts, zestiest olives and finest cheeses will make it into our range. Health Our products will compliment a balanced Mediterranean diet. Recognising people’s shift towards healthy living, our mix of extra virgin olive oil, pulses, cereals, dried fruits and red wine, our products provide a great example of a heart healthy eating pattern. Value Because we work directly with farms and farmers, who we have built relationships with over 25 years, we can deliver great value for money. The Anthos brand is now well known for providing the finest Greek and Cypriot produce the Mediterranean has to offer. The range is expanding year by year and we are constantly trying to provide our customers with a wide variety of products at superb value. 27 Commercial Road, London N18 1TP T: 44 020 8884 2749 F: 44 020 8807 0655 Email: marathon marathonfood.co.uk Web: www.marathonfood.co.uk CONTENTS Contents page Halloumi 4 Cheese and Dairy 7 Feta 8 Dips 10 Breadsticks 11 Pulses 12 Kean Fruit Drinks 14 Meat 18 Jams, Sweets and Honey 20 Oils 22 Olives 24 Essences 26 Coffee 28 Fish 30 Tins and Cans 32 Spices 34 Jars and Pickles 35 Pasta 36 Greeky luxury biscuits 38 Greek Desserts 39 Wines and spirits 40 Beers 42 Water 43 27 Commercial Road, London N18 1TP T: 44 020 8884 2749 F: 44 020 8807 0655 Email: marathon marathonfood.co.uk Web: www.marathonfood.co.uk 4 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk Halloumi Halloumi is a traditional Cyprus cheese, that is now enjoyed by all. Our ANTHOS Halloumi is regarded as the best quality cheese in the market. This being supported by the fact it is one of the best selling Halloumi cheese in the U.K It is fantastic for grilling, sandwich filling or ideal with a slice of watermelon on a warm summers day. ANTHOS HALLOUMI 220g MARATHON SLICED HALLOUMI 220g HALLOUMI 220g HALLOUMI CHORIATIKO (MATURE) 1, 3kg 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk 5 Cheese & Dairy GRILLNG HALLOUMI 8kg HALLOUMI SHEEP & GOATS 5kg TRAHANA SOUP 1x16x450g DANISH COMBI WHITE CHEESE 1x3x4x16kg STRAINED YOGURT 1x5kg PERLA EDESMA 1x5kg 6 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk Cheese & Dairy DRY ANARI 1x5kg FRESH ANARI 1x5kg RICOTTA CHEESE 1x6x1kg OLYMPUS GOAT KEFALOTIRI V/P CHEESE 150G 200g KEFALOTIRI WHOLE/ BLOCK 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk 7 Cheese & Dairy FETA is a Greek traditional product also (P.D.O.) produced by pasteurized milk from goats and sheep. The time-honoured unique cheese making recipe is what makes Anthos Feta so good. ANTHOS FETA CHEESE 200g, 400g EXARHOS FETA 200g ANTHOS FETA 900g, 2kg, 4kg, 12kg, 14kg OLYMPUS FETA 150G, 400G, 10KG 8 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk 27 Commercial Road, London N18 1TP T: 44 020 8884 2749 F: 44 020 8807 0655 Email: marathon marathonfood.co.uk Web: www.marathonfood.co.uk 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk 9 Dips A range of popular fresh Dips, made daily using our own ingredients and special recipe. TARAMASALATA 450g, 2Kg HOUMOUS 450g, 2Kg TZATZIKI 450g, 2Kg 10 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk Breadsticks Our range of traditional Cypress village breadsticks GLYSTARKES 1x12x400g GRISSINI STICKS 1x20x350g VILLAGE RUSKS 1x12x400g ANISEED RUSKS 1x12x400g 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk 11 Pulses Our wide range of ANTHOS Pulses and Beans are of the highest quality at prices that are of excellent value. PRE-FLUFFED RICE WHEAT CHICK PEAS 1x14x500, 1x10x1.5, 1x25kg 1x14x500, 1x25kg 1x14x500, 1x10x1.5, 1x25kg GREEK SULTANAS PATINA RICE SESAME SEEDS 1x16x350, 1x10kg 1x14x500, 1x10x1.5, 1x25kg 1x20x500g 12 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk Pulses ALUBIA BEANS BLACK EYE BEANS 1x14x500, 1x10x1.5, 1x25kg 1x14x500, 1x10x1.5, 1x25kg BROAD BEANS 1x14x500, 1x10x1.5, 1x25kg GREEN LENTILS RED LENTILS CYPRUS POURGOURI 1x14x500, 1x10x1.5, 1x25kg 1x14x500, 1x10x1.5, 1x25kg 1x14x500, 1x10x1.5, 1x25kg 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk 13 TheThe juicejuice inin youryour life!life! Kean Drinks KEAN, now running since 1949, is a well established and recognised brand in the fruit drinks industry. “The Best we can be” is their motto, which keeps the focus on quality, resulting in KEAN juices and drinks being consistantly at the top of the range. We are proud to be their sole distributor for the UK market. KEAN 250ml bottles ORANGEADE MANDERIN KEAN LEMONADE KEAN MANDARIN KEAN ORANGE 1x24x250ml 1x24x250ml 1x24x250ml 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk 15 Kean Drinks ORANGE GRAPEFRUIT, WHITE APPLE BANANA 1x12x1ltr 1x12x1ltr 1x12x1ltr 1x12x1ltr MANGO PINEAPPLE COCKTAIL SOUR CHERRY & POMEGRANATE 1x12x1ltr 1x12x1ltr 1x12x1ltr 1x12x1ltr MANGO NECTAR PEACH NECTAR RED GRAPE NECTAR LEMON DRINK 1x12x1ltr 1x12x1ltr 1x12x1ltr 1x12x1ltr 16 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk Kean Drinks KEAN ORANGEADE CANS / 1x24x330ml ORANGE DRINK - KEANITA ORANGE SQUASH 1x27x250ml 1x12x1ltr LEMON SQUASH ROSE CORDIAL SOUMADA ALMOND CORDIAL 1x12x1ltr 1x12x1ltr 1x12x1ltr 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk 17 Meats LOUNTZA WHOLE LOUNTZA, SLICED HIROMERI PER KILO 1x13x150gr 1x15x100gr LOUKANIKA THIN LOUKANIKA HORIATIKA PASTOURMA 1x300g PER KILO 1x300g 18 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk BBQ MEDIUM KEBAB GRILL LARGE KEBAB GRILL 70x32x60 height cm 70x36x60 height cm ELECTRIC GRILL MOTOR With adapter left and right GRILL BATTERY MOTOR rotation with speed regulation 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk 19 Jams, Sweets and Honeys A selection of traditional jams, sweets and Cyprus Honey, all of which are still following the traditional recipes made for many years. They are produced with care and use only pure fruits and highest quality materials. Some of the traditional products are spoon sweets, marmalade, soutziouko and honey. WALNUT BITTER ORANGE, WHOLE BITTER ORANGE, ROLLED 1x12x470gr 1x12x470gr 1x12x470gr AUBERGINE WATER MELON CHERRY 1x12x470gr 1x12x470gr 1x12x470gr 20 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk BERGAMONT QUINCE CAROB SYRUP 1x12x470gr 1x12x470gr 1x24x240g APRICOT QUINCE JAM MOSPHILLO JAM 1x12x470gr 1x20x350gr 1x20x350gr HONEY HONEY HONEY 1x12x350gr 1x12x470gr 1x6x1kg 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk 21 Oils and Olives Greece devotes 60% of its cultivated land to olive growing. It is the world's top producer of black olives and boasts more varieties of olives than any other country. We have a large selection of olives ranging from Green, Black, Kalamata, Throumba, Pitted, a large range of stuffed olives and many more. Our Extra Virgin Olive Oil, Minos has a wonderful crystal-clear green color and a rich, fruity aroma. Most of all, MINOS Extra Virgin stands out for its exceptional, smooth taste. 22 27 Commercial Road, London N18 1TP T: +44 020 8884 2749 F: +44 020 8807 0655 Email: [email protected] Web: www.marathonfood.co.uk Olive Oils Greece holds third place in world olive production with more than 132 million trees, which produce approximately 350,000 tons of olive oil annually, of which 82% is EXTRA VIRGIN OLIVE OIL.
Load more

Recommended publications
  • Byzantine Gastronomy
    Byzantine Gastronomy Byzantine cuisine synthesized dishes from ancient Greece and the Roman Empire with new ingredients and many innovations. The Empress Theodora ( ca. A.D. 500 – 548) invited cooks from different parts of mainland Greece and the islands to cook for her. As the capital of a powerful and rich empire, Constantinople, a bustling city of as many as 1,000,000 inhabitants at its height during the Macedonian dynasty of the late 9th-early 11th centuries, was the center of the domestic and foreign trade of Byzantium. Grain, wine, salt, meat, cheese, vegetables and fruits flowed from the provinces into its markets. The capital was also the centre of luxury trade: exotic spices and lavish foods (such as black caviar) were popular imports for the wealthy land owners, the officials of the State and Church and the rich members of the new middle class, the “mesoi”, who could afford them. Beans were a common source of protein for the peasants, the poor and the monks during fasting. The variety of vegetables, fruits and condiments-black pepper, honey, olive oil, vinegar, salt, mushrooms, celery, leeks, lettuce, chicory, spinach, turnips, eggplant, cabbage, white beets, almonds, pomegranates, nuts, apples, lentils, raisins etc. which were listed as food of the poor by Ptohoprodromos (Poems-1150), mirrors both the interest in good eating and the availability of healthy ingredients regardless of economic class. Tomato and potato were not part of the Byzantine diet, as they were introduced to the area many years later. Bread played a very important role in the Byzantine diet, so much so that the guild of bakers of Constantinople and their animals were never used by the state in order that bread baking could not be interrupted (Book of the Eparch, 911-912).
    [Show full text]
  • Menu Items Also Available
    11:00PM-4:00PM | Weekends & Bank Holidays *The consumption of raw or uncooked eggs, meat, poultry or shellfish may increase your risk of food borne illness. Please inform your server of any allergies or dietary restrictions. BRUNCH Soup Of The Day D i p s S a n d w i c h e s Served with Pita Points Served with Crisps or Crudités Tzatziki – 10 – 17 S a l a d s Chicken Yogurt, Cucumber, Garlic Haloumi, Cucumbers, Spinach, Olive Paste, Myzithra – 18 Fava – 9 on Panino Bread Arugula, Grilled Chicken, Smooth Greek Yellow Myzithra Cheese, Caramelized Split Peas, Red Onions Vegetable – 13 Onions, Roasted Peppers, Zucchini, Eggplant, Roasted Citrus Segments, Walnuts, Melitzana – 13 Peppers, Balsamic Cream, White Truffle Balsamic Vinaigrette Roasted Eggplant, Peppers, on Panino Bread Onions Horiatiki – 16 Despaña Chorizo – 15 Tomatoes, Cucumbers,Red Onions, Trio – 22 Sautéed Peppers and Onions, Barrel-Aged Feta,Olives,Red Wine Tzatziki, Melitzana, Fava on Panino Bread Vinaigrette Pulled Pork – 17 Kataïfi – 22 Greek Cabbage Slaw, Mixed Greens, Grilled Shrimp, on Panino Bread Strawberries, Gorgonzola, Pistachios, Kataïfi, Prosciutto – 17 Strawberry Vinaigrette Kasseri Cheese, Arugula, Roasted Peppers, Beet – 18 on Panino Bread Beets, Mixed Greens, Falafel, Almonds, Goat Cheese, Champagne Raisin Vinaigrette E g g s Dressings Feature Locally-Owned EVOO Shakshuka – 14 K i d s Poached Eggs, Peppers, Onions, Vine Ripe Tomatoes, Mac n’ Cheese – 11 Toasted Village Bread Kid Friendly Cavatappi Cheddar G r i d d l e — Strapatsada – 13 Soft Scramble, Tomatoes,
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • Cretan Dinner
    CRETAN DINNER STARTERS SALADS Chicken Soup Spinach 10,00€ 14,00€ With coarsely cooked tomatoes in the wood Hearts of spinach arugula, pomegranate, oven and pure virgin olive oil. crushed sour mizithra, almond, jelly from strawberry and orange fillets with pumpkin seeds. Flute 10,00€ Potato salad With greens and fennel on cream cheesse. 15,00€ Salad of broken boiled potatoes, summer toma- Liver toes, cucumber, onion and egg with 14,00€ pure virgin olive oil and village vinegar. Savory liver with caramelized onions & raisins. Snails 11,00€ PASTA With coarse salt, rosemary and vinegar. Skioufichta Haniotiko mpoureki 14,00€ 12,00€ Cretan traditional pasta cooked with tomato, Zucchini and Potato pie from Chania. served with cream cheese. Zucchini blossoms Magiri 13,00€ 16,00€ Stuffed with wild artichokes vegetables, rice and Round shapped Cretan pasta, with rabbit, light yoghurt mousse. and dry cream cheese. Meatballs Pilaf 12,00€ 14,00€ Minced beef with sour & mint served with With smoked apaki lime and saffron. smoked paprika emulsion. Cretan Tacos 12,00€ With lightly cooked lamb and potato. MAIN COURSES DESSERTS Organic Chicken Baklava 18,00€ 11,00€ Stuffed with Cretan gruyere, sun-dried tomatoes With walnuts and fresh vanilla ice cream with and olives on spinach & cream. cinnamon. Beef Sfakiani pie 19,00€ 11,00€ Roasted in dessert wine and round maggiri Traditional pie from Sfakia, stuffed with sweet with gruyere & okra. mizithra served with honey. Lamb shank Cool pie 22,00€ 11,00€ Simmered in the wood oven with herbs and With sheep yoghurt and sour cherries. papardelles cooked in its own juice with tomato and Cretan cream cheese.
    [Show full text]
  • Pics for PECS 2011 Wordlist
    Pics for PECS™ 2011 Wordlist© new images are in red Alphabet and Numerals Upper case A-Z Lower case a-z Numerals 0-10 Activities and Events 1. art 1 30. empty trash 59. morning circle 91. sort mail 2. art 2 31. file 2 92. sort post 3. assembly 32. fingerpaint 60. mow lawn 93. sort silverware 4. bed time 33. fire drill 1 61. music 94. sort washing 5. breakfast 34. fire drill 2 62. music class 95. sorting 6. cafeteria 35. fold 63. OT 96. speech 7. centers 36. fold clothes 64. party 97. spelling 8. centres 37. food prep 65. PE 1 98. stock shelves 9. change 38. grooming 66. PE 2 99. story time clothes 39. gross motor 67. picnic 100. stuff 10. circle 2 40. gross motor 68. play area envelopes 11. circle 3 game 69. PT 101. surprise 12. class 41. group 70. quiet time 102. sweep 13. clean 42. gym 71. reading 103. take out bathroom 43. iron 72. recess rubbish 14. collate 44. jobs 73. rec-leisure 104. take out trash 15. color 45. laminate 74. recycle 105. vacuum 16. colour 46. leisure 75. rice table 106. vending 17. cook 47. library 76. sand pit machine 18. cooking 48. line up 77. sand play 107. walk the dog 19. crafts 49. listen 78. sand table 108. wash dishes 20. cut grass 50. listening 79. sand tray 109. wash face 21. deliver mail 51. load 80. sandbox 110. wash hands 22. deliver dishwasher 81. school shop 111. wash windows message 52. look out 82.
    [Show full text]
  • Greek Traditional Cuisine Some Information for Greek Cuisine
    GREEK TRADITIONAL CUISINE SOME INFORMATION FOR GREEK CUISINE Greek cuisine is a Mediterranean cuisine, sharing numerous characteristics with Middle Eastern cuisines of the region. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Greek cuisine has a long tradition and its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond .It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods. It was Archestratos in 320 B.C. who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years. Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common .This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization. The Greek cuisine is comprised of: •Kritiki (Cretan cuisine) •Ipirotiki (Epirotic cuisine) •Cuisine of the Ionian islands •Cuisine of the Aegean islands Wine The origins of wine-making in Greece go back 6,500 years and evidence suggesting wine production confirm that Greece is home to the oldest known grape wine remnants discovered in the world and the world’s earliest evidence of crushed grapes.
    [Show full text]
  • Breakfast GREEK BREAKFAST HELLENIC CHAMBER of HOTELS GREEK BREAKFAST HELLENIC CHAMBER of HOTELS 2 3
    ...discover greek gastronomy at your hotel’s breakfast www.greekbreakfast.gr 1 ...discover greek gastronomy at your hotel’s breakfast GREEK BREAKFAST HELLENIC CHAMBER OF HOTELS GREEK BREAKFAST HELLENIC CHAMBER OF HOTELS 2 3 Identity of the Within the frame of its basic objectives the Hellenic Chamber Hellenic Chamber of Hotels of Hotels designed, realized, supported and most of all believed in the Greek Breakfast. The Hellenic Chamber of Hotels has been in operation since 1935 as a Legal Entity of Public Law. Within the frame of its basic objectives the Hellenic Chamber of Hotels designed, realized, supported and It is the institutional consultant of the State on matters of tourism and its members are by law all most of all believed in the Greek Breakfast. the hotels and organized camping sites of the country (about 10,000 units). It is run by a Board of The aim of the Hellenic Chamber of Hotels is to make Greek Breakfast a source of added value to the Directors of elected representatives of hotels and organized camping sites of the country and it Greek hospitality professionals: is a member of European Association of Hotels, Restaurants, Cafes and Similar Establishments in › By giving them the chance to diversify the provided services Europe (HOTREC). › By contributing to the upgrade of the travel experience of the tourists Among the main objectives of the Hellenic Chamber of Hotels are: › By contributing to the development of the primary sector. › To develop the hotel industry of the country and to enhance the tourism product. Performing its institutional role with a high sense of responsibility, the Hellenic Chamber of Hotels › To highlight the developmental and social role of the Greek hotel business.
    [Show full text]
  • Greek Traditional Delights
    GREEK TRADITIONAL DELIGHTS The PAPAGEORGIOU company was founded in 1926 and for three generations it is active in the production and distribution of Sweet Preserves, Loukoumi Delights, Jams, Vanilla-Mastic sweet (fondant) and cond. Sour Cherry Juice. With absolute respect and dedication to its traditional quality, it offers pure and healthy products loved by all, inextricably linked to the Greek tradition suitable for a modern Mediterranean diet with rich flavour and few calories. SWEET PRESERVES (SPOON SWEETS) Pure, sweet creations The “Papageorgiou” spoon sweets from fruit full of are prepared with particular respect aromas and flavours! to our traditional quality. Pure, sweet creations, without fat, in unique, classic and original flavours from fresh fruits full of rich aromas. Try them on yogurt, in ice cream, or enjoy them in whatever way you want! LIGHT SPOON SWEETS • No added sugars • With low glycaemic index and 30% fewer calories • Orange • Cherry • Sour Cherry • Quince • Grape PACKAGES: • Glass jars 450g & 750g • Fig • Metal cans 500g • Pl.Buckets 4.5kg / 12kg / 24kg Με γλυκαντικό από το φυτό W i t h s Sour Cherry • Cherry • Bergamot • Rose • Strawberry • Fig • Orange • Grape • Quince • Pumpkin • Tangerine • Black Cherry • Chestnut • Eggplant • Plum • Carrot, Aronia t e m v o io fr l g d ly ine cosides obta JAMS With care and the best fruit, for your enjoyment! The “Papageorgiou” jams are made with pure, fresh fruit. Each jar contains at least 60% fruit, and has no preservatives, additional flavour or colour. Break the monotony of your breakfast by choosing from the unique texture and many exciting flavours or use them every moment of the day in snacks, small meals and sweets.
    [Show full text]
  • QUINCE Planting Instructions
    Ison’s Nursery & Vineyard Planting Instructions QUINCE Planting Instructions Quince is believed to predate the apple. Many references to fruit in ancient texts, such as the forbidden fruit in the Garden of Eden, were probably referring to the quince. Greek mythology associates the quince with Aphrodite, the goddess of love, and many believe that the golden apple given to her by Paris was a quince. What Is Quince? The modern-day quince is shaped like a hybrid of an apple and pear, and similar in size. The average quince weighs about 4 ounces, has a rich yellow exterior, and gives off a strong, pleasant fragrance. It's hard, acidic, and astringent before cooking, but it turns red, takes on a whole different flavor, and tastes divine when cooked. Aluminum cookware will deliver the deepest red color in cooked quince. Quinces grow on trees and are ripe and ready for eating in late autumn. To eat it, you must always remove the fruit's peel and core before cooking. Then it can be roasted, stewed, pureed, poached, baked, made into jelly, or grilled. The quince is the sole member of the genus Cydonia in the family Rosaceae (which also contains apples and pears, among other fruits). It is a tree fruit that bears a deciduous pome fruit, similar in appearance to a pear, and is bright golden-yellow when mature. Quinces are used to make marmalade and jam, spoon sweets, and jellies. The fruit has a lot of pectin, a naturally occurring starch. Quinces also make great additions to apple pies, and they're delicious when cooked with meats.
    [Show full text]
  • Honey, Olives, Octopus
    H o n e y , O l i v e s , O c t o p u s Th e publisher gratefully acknowledges the generous support of the General Endowment Fund of the University of California Press Foundation. Honey, Olives, Octopus Adventures at the Greek Table christopher bakken Illustrations by Mollie Katzen university of california press Berkeley Los Angeles London University of California Press, one of the most distinguished university presses in the United States, enriches lives around the world by advancing scholarship in the humanities, social sciences, and natural sciences. Its activities are supported by the UC Press Foundation and by philanthropic contributions from individuals and institutions. For more information, visit www.ucpress.edu . University of California Press Berkeley and Los Angeles, California University of California Press, Ltd. London, England ©2013 by Th e Regents of the University of California Library of Congress Cataloging-in-Publication Data Bakken, Christopher. Honey, olives, octopus : adventures at the Greek table / Christopher Bakken. p. cm. Includes bibliographical references and index. ISBN 978-0-520-27509-6 (cloth, alk. paper) 1. Cooking, Greek. 2. Bakken, Christopher. 3. Subject—Social life and customs. I. Title. TX723.5.G8B28 2013 641.59495—dc23 2012026481 Manufactured in the United States of America 22 21 20 19 18 17 16 15 14 13 10 9 8 7 6 5 4 3 2 1 In keeping with its commitment to support environmentally responsible and sustainable printing practices, UC Press has printed this book on Natures Book, which contains 30% post-consumer waste and meets the minimum requirements of ANSI/NISO Z 39.48-1992 ( R 1997) ( Permanence of Paper ) .
    [Show full text]
  • Bk Inno 001153.Pdf
    LESSON NOTES Culture Class: Essential Greek Vocabulary #1 National Holidays CONTENTS 2 Greek 2 Romanization 2 English 3 Vocabulary 3 Sample Sentences 4 Cultural Insight # 1 COPYRIGHT © 2013 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. GREEK 1. What are the five most important national holidays in Greece? 2. 1. η 25η Μαρτίου. 3. 2. η 28η Οκτωβρίου. 4. 3. τα Θεοφάνεια. 5. 4. η Καθαρά Δευτέρα. 6. 5. Το Πάσχα. ROMANIZATION 1. What are the five most ibortand national holidais in Greece?̱ 2. 1. i 25i Martíu. 3. 2. i 28i Oktovríu. 4. 3. ta Theofánia. 5. 4. i Kathará Deftéra. 6. 5. To Páscha ENGLISH 1. What are the five most important national holidays in Greece? CONT'D OVER GREEKPOD101.COM CULTURE CLAS S : ES S ENTI AL GREEK VOCABULARY #1 - NATI ONAL HOLI DAYS 2 2. 1. The twenty-fifth of March. 3. 2. The twenty-eighth of October. 4. 3. Epiphany. 5. 4. Clean Monday. 6. 5. Easter. VOCABULARY Greek Romanization English Gender the twenty fifth of η 25η Μαρτίου I ikostí pémpti Martíou March feminine the twenty-eighth of η 28η Οκτωβρίου I ikostí ogdói Oktovríu October feminine τα Θεοφάνεια ta Theofánia Epiphany neuter η Καθαρά Δευτέρα Kathará Deftéra Clean Monday feminine Το Πάσχα tο Páskha Easter neuter SAMPLE SENTENCES Στην 25η Μαρτίου οι μαθητές Την 28η Οκτωβρίου πολλά κτίρια παρελαύνουν. και σπίτια είναι διακοσμημένα με Stin 25i (ikostí pémpti) Martíu i mathités ε λληνικέ ς σημαίες. parelávnun. Tin 28i (ikostí ogdói) Oktovríu polá ktíria ke spítia íne diakosmiména me elinikés simées. On the 25th of March, students parade.
    [Show full text]