Greek Food Gazette 05/15/09
May 15th, 2009 | By Peter Minakis | Category: MISC, News
Old copper Still, used to make Ouzo inside of the Tsantali winery located in Agios Pavlos, Halkidiki, Greece
- Looking for a quiet Greek island with near-deserted Beaches? A panel of experts gives you the “inside track” on visiting Greece
- Race is on to preserve “oldest submerged town”, Pavlopetri
- If you’re in the Hartford, Conn area and you have a yen for Greek food, Cavos will awake the Greek in you
- The Wine Spectator recommends that you try Nasiakos Moschofilero Mantinia 2007 with the right price
- Last chance to sample a wide array of Greece’s finest wines when the “Meet the Winemakers” roadshow hits New York on May 19th. RESERVE as space is limited
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© 2007-2009 Peter Minakis
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© 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Now i know in what they make ouzo.
Peter – I love the changing array of photos you have in your banner. How do you do that?
We visited the beach at Pavlopetri but didn’t know it was called Pavlopetri. The locals call the beach Plytra and it’s a beautiful place. You can see the ancient ruins just by swimming 100 metres from the shore.