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20.07.17

Wash and peel the potatoes. Cut them in even pieces and put them on a baking pan. Preheat the oven at 180oC. 

19.07.17

Prepare the bain-marie: fill a saucepan with a bit of water, put the saucepan on the stove so that it starts to simmer and place a stainless steel bowl on top of it. 

06.07.17

DODONI, the leading dairy company in Epirus with 54 years of history and tradition in taste, The Taste of Good, supported for the third consecutive year the “DODONI pre-junior’s bambini 2017” football championship for children, organized by the Epirus Football Clubs Association (Epirus EPS).

06.07.17

DODONI, the leading dairy company of Epirus, with exports to more than 46 countries worldwide, achieved a 40% growth of exports over the last three years, as a result of its efforts to strengthen its extroversion.

03.07.17

Wash well the fillets and cut them in the middle by doing a vertical cut in order to put the stuffing.

Cover with a little olive oil the pan that you will use.

Cut the tomatoes in half.

Preheat the oven to 170°C.

28.06.17

For the dough, in a bowl, mix 300 gr of flour with one pinch of salt and one teaspoonful of thyme.
Add 150g DODONI cow’s butter and mix it by hand or in the mixer, using the dough hook.
Add two eggs and, if needed, 1-2 tablespoonfuls DODONI fresh milk.
Cover with a membrane and place in the freezer for 30 minutes to one hour.
In the meantime, put the artichokes in a pot filled with water and bring to boil for 8 minutes, until soft.
Use a frying pan to sauté the pork belly pieces. When well browned, add the finely chopped onions and the leek. Cook until all liquids evaporate.
Use another bowl to prepare the filling, mixing 250 ml of cream, the remaining 2 eggs, 160 gr DODONI graviera, 160 gr DODONI kefalotyri, salt and pepper.