Latest Posts


“Through olive and air”, Tsianavas, Karditsa

Air-dried pork salami with whole peppers, spices and the secret, patent addition of olive polyphenols. This technique was developed and applied in collaboration with the Department of Food Technology at the TEI of Thessaly and won an award for innovation. Delicious and compact, with a discernible flavour of olive oil.

By Vivi Konstantinidou, Levon Tsertsian, Vassilopoulos Bros.

Link: Excerpt from “Gastronomos”