Eyzin , a food magazine, published by Patrinorama, greets its 2nd issue with recipes, a tribute to Patras Carnival, interviews and culture.
In the 2nd issue of Eyzin, released on Friday, 04/03/22, there will be a special tribute to the history of the Carnival of Patras, where you will become accustomed to the largest event in Greece, a hive of joy, new ideas, spontaneous expression and creative outlet for those, who wish to indulge into lifetime experiences.
The Lent period enters gradually with fasting recipes, traditional suggestions but also original ideas by award-winning chefs, who each time share their most delicious and special dishes.
You will be introduced to the delectable culture of Pontus, with the assistance of Sophie Ourgantzidou, a cook and best selling author of Riza M‘, blending tradition and evolution, concluding the second cover of Eyzin food magazine.
Browsing the pages of the food magazine, she discusses about her origin, the benefits of Pontic cuisine and the philosophy that springs from it.
In addition, she will share traditional yet nutritious but also advanced recipes of Pontus.
You will get an early taste of the creations of well-known Chefs, edited for the 2nd edition of Eyzin food magazine.
Chef Konstantinos Koveos, main collaborator of Patrinorama, discusses about his favorite Greek cuisine and prepares scrumptious recipes.
Executive Chef Vasilis Kafaloukos in an exclusive interview unfolds aspects of his personality and culinary skills. Exquisite flavors accompany masterfully his impressive professional background.
Michael Zacharis, Chef at Omikron Meze, with an appeal to fish and seafood, suggests appetizers with a contemporary plating.
Lover of Mediterranean cuisine, Chef Dimitris Tziovaras, impresses both with his recipes and distinctive Food Styling.
Stratos Iosifellis, Consultant Chef, shares recipes based on Greek breakfast while Private Chef, Nikos Nezeritis introduces to the readers of Eyzin vegan diet’s benefits and recommends alternative vegan options.
Member of the Acropolis Chef’s Club of Attica, Ioannis Bratsolias, voted as “Chef of the Year on 2021” presents unmatched seafood recipes.
Executive Pastry Chef Frantzeskos Sozos, passing on his knowledge, creates traditional dessert recipes with style and finesse.
Eyzin concludes the plethora of covered topics with easy-to-prepare homemade bakery delicacies by Panagiotis Tzimas, Master Baker at Κepenos Flour Mills and Board Member at Acropolis Chef’s Club of Attica.
How to find it
| Telephone: | +30 2610876787 |
| Contact person: | Mrs. Alexopoulou Aikaterini |
| Website: | www.patrinorama.com.gr |
Pleasant surprise is the exclusive interview of Panos Pallis, Bar manager, Member and certified instructor of Hellenic Bartenders Association.
With an extensive professional expertise in hotel chains and prestigious bars in Mykonos, Panos converses about the interesting story behind mixing drinks.
English (UK) 
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