Easter edition of Evzin magazine oozes flavors of Greek traditional and creative cuisine.Α plethora of themes in a not to be missed reading.
The 3rd edition of the pan-Hellenic gastronomy magazine Evzin is an ode to Greek gastronomy and its representatives while the festive spirit is pervasive in its pages. Nature, after its long hibernation, is reborn and the gray of winter is transformed into spring light.
Readers will discover special tasteful suggestions from distinguished Chefs with a scent of tradition in modern techniques and will travel to gastronomic destinations in our country, authentic treasures of top PDO products.
Wine, the most intellectual part of the meal, the music that fills the cup of silence, has a sought after place in Easter edition of Evzin since its top representatives such as Yiannis Karakasis MW, the owner of Papargyriou Estate and Vice President of the Artisanal Wineries of Greece , Yiannis Papargyriou converse about wine and the inseparable relationship with the civilization along with the culture of our land.
In vino veritas!
The Ambassador of Greek gastronomy in Paris, Dina Nikolaou in a delightful interview with the editor-in-chief of Evzin Katerina Alexopoulou, emphasizes, among other things, the importance of the presence of Greek products in international menus, as well as the trend for syncretism of modern and traditional cooking.
Meatpro, the first butcher training school in Greece, continues its successful course for the 7th consecutive year and the vision of its founder Stelios Mastorakos is clearly reflected in an exclusive interview on the latest developments in the meat industry and Food Waste.
The Head Chef of Anatolia Restaurant Stalis, Stavros Zeakis, talks about his impressions of the Greek Cuisine Masterclass he presented at the Lycée Hotelier Guillaume Tirel State School in Paris, the level of education and the French Alps that as Private Chef of Michelin Chef Alexandros Samoilis opened up new paths in his professional career.
The duo of Greek creative cuisine Konstantinos Koveos and Stratos Iosisfellis harmoniously combine tradition with modern gastronomy, creating a unique Easter menu.
Imaginative combinations of flavors, dominated by creamy and crunchy textures, a crescendo of flavors that you should definitely try!
The Pontic Greek Chef and author of the best-selling Riza m ‘, Sofia Ourgantzidou, is reviving a wonderful traditional custom for the Easter meal in an old built-in oven.
The delicious Easter delicacies could not be absent in this issue. The main exponent of Greek and alternative meze, Michael Zacharis , Executive Chef at Omikron Meze “lifts off” our taste buds.
Starting from the homeland of olive oil, Crete, the journalist Katerina Karsioti and the Executive Chef of the Avli Hotel, Vassilis Leonidou, guide us on the paths of olive tourism, a new travel trend focusing on our national product.
In a useful article addressed to professionals in the catering industry, Executive Chef Konstantinos Koveos explains what are the 5 + 1 mistakes pinpointed in CVs.
20.04.22
Mountain and sea merge in a delicious match, as the Chef and businessman Thanasis Karaindros of the award-winning restaurant Mantri introduces us to good meat while the Chef and owner of the restaurant Almyriki, Kostas Babalikis offers a very interesting recipe with emphasis on seafood.
Enthusiasts of traditional Easter sweets will enjoy homemade recipes of the successful Master Baker of Kepenos Flour Mills, Panagiotis Tzimas for a festive family table.
English (UK) 
Ελληνικά