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Cannelloni stuffed con carne Greek beef and extra virgin olive oil of Agriniou variety
From the Chef Vasilis Leonidou Cannelloni stuffed con…
Wild sea bass with stamnagathi in light tomato jam with extra virgin olive oil of Megaritiki variety
From the Chef Vasilis Leonidou Wild sea bass with…
Sardines in salt with sour grape and cherry tomatoes sauté in extra virgin olive oil of Adramitini variety
From the Chef Vasilis Leonidou Sardines in salt with…