Black salt from Cyprus, Tsipouro, Constantinople Trahana, Pomegranate Dressing
A culinary journey to Epirus, Giannitsa, Cyprus and Attika
- CONSTANTINOPLE-STYLE TRAHANA
Eli & Manos
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1) CONSTANTINOPLE-STYLE TRAHANA (GIANNITSA)
Trahanas is a traditional Greek dish and it is an evolution of the Greek roman porridge. A unique and pure handmade product, without additives or preservatives. In this particular product the traditional trahanas is fermented with tomato paste, red pepper and onions and it is then naturally dried, thus maintaining all the original tastes and flavors. Later on, spinach is added along with leek, onion, basil, red pepper and chili flakes. A deep and intense traditional recipe from Constantinople. Click to learn more about Agrozimi
2) SUPERFOOD MIX SNACK (ATHENS)
This snack bag contains some of the most healthy and nutritious foods: pine nuts for their protein and iron, linseed for the omega-3 fatty acids, sunflower seeds for the vitamin E, cranberries for the vitamin C, pumpkin seeds for the magnesium and currants for the antioxidants. This way you can enjoy a tasty and strengthening snack any time of the day.
3) BLACK SALT (CYPRUS)
The white, premium quality sea salt of Cyprus is blended with activated charcoal, to give a unique, original product that will add style and aroma to your dishes. It is used as a finishing salt, as opposed to during cooking. It is rich in antioxidants and is good for the digestive system.
4) TSIPOURO (EPIRUS)
The roots of the vines in the vineyards of Zoinos Winery are found in calcareous soils with steep slopes, which provide them with good drainage from water. These lands, in the spring, at the beginning of vegetation and in autumn, during ripening, store heat during the day and make it available to the roots during cold nights. It is therefore the most suitable for producing high quality wines, especially white ones. Moreover, their high acidity and the relatively low alcoholic content, with which grapes are being harvested, is an essential feature for producing qualitative distillates. Tsipouro, Greece’s most popular spirit alongside ouzo dates back to the 14th century, when monks at Mount Athos first made it. It is served in shot glasses and it can be both an aperitif and a digestif. It usually accompanies various mezedes, small sampling dishes, that can be either as simple as vegetables, cheese and olives, or more complicated like stuffed vegetables and cured meat or fish. Some like their tsipouro with ice or with a little water.
5) POMEGRANATE DRESSING (ATTIKA)
Add flavor and taste to your salads and dishes with this original pomegranate dressing. The red miracle working fruit with the antioxidant, anti-inflammatory and anticancer effects has been combined with great quality olive oil, honey and spices, in order to create a dressing ideal for many truly delightful dishes. You can add this to your salads, marinate all kinds of meat, use it in pan frying, on boiled, baked or fried food, and one thing is certain, that you are going to love it!