On a sheet pan covered with baking paper, place 250gr cherry tomatoes, each sliced in half. Sprinkle with salt and a generous amount of freshly ground pepper. Pour some olive oil over the cherry tomatoes. Grill in a pre-heated oven, at 200oC, for 20-25 minutes until caramelized.

For the panna cotta, mix the 2 yoghurts well. In parallel, soak the gelatin sheets in cold water. In a small saucepan, mix 200gr of the yoghurt with 100gr sugar and bring to a boil. Remove from the heat before the yoghurt actually boils, add the liquid gelatin and mix well until fully dissolved. Add the rest of the yoghurt in the saucepan and stir very good. Serve the panna cotta in 8 glass mugs or martini glasses. Put in refrigerator for at least 4 hours.

This May, the lovers of good food have the chance to taste fascinating, tasty, street recipes at 2nd Athens Street Food Festival, which after last’s year success is coming back the first 3 weekends of May (5-7, 12-14, 19-21) at Gkazi.   

DODONI, the leading dairy company of Epirus with a long history in taste, the Taste of Good, is now launching the traditional Galotyri DODONI in a new, modern 375g pack in addition to the 1kg one, for daily enjoyment with low calories.

DODONI, the leading dairy company of Epirus was distinguished with the gold award in the section “Exquisite Sales Performance” and specifically in the category “Exports Sales Increase”, in Sales Excellence Awards 2017, in which 120 candidacies were filed.

Wash very good the baby goat and put it in the casserole. Season the baby goat with salt and pepper. Pour over lemon juice and drizzle with olive oil. Sprinkle over oregano.