Derived from volcanic lava and owes its color to the terracotta and mixing clay.

It is very beneficial for detoxification diets.

It’s rich in calcium, magnesium, sodium and iron.

It goes well with all grilled foods and salads.

GIOULBASI RECIPE:

• In a large bowl add 500gr lamb, 500gr boneless pork leg and 500gr beef chuck all cut into portions.
• Add 400gr kefalograviera, 1 chopped Florina pepper and ½ cup olive oil in which we shuffle 3 tablespoons of the FOTSI spices mixture GIOULΒASI!
• Cut a large square piece of greaseproof paper and pour the mixture into the center. We gather the edges up and tie with string like a tight pouch.
• Put the pouch in another piece of greaseproof paper and tie in the same way that there is no danger of the contents spilling out.
• Preheat the oven to 180°C. Place the package in the middle of a large baking tray and bake for 2½ hours.
• Wrap the greaseproof paper carefully so you don't lose the delicious juices they contain and serve!

A special mixture to make Wassabi sauses ...

Messolonghi salt.

It adds flavor to food and salads.

Stuffed vegetable (Gemista), the ultimate summer food... one of the most traditional dishes of Greek cuisine...
Make them using the gemista mixture from FOTSI spices and satisfy even the most picky eaters.
Contains: black pepper, mint, dehydrated garlic, dehydrated onion, aromatic plants, salt.
Finally, do not hesitate to add pine nuts to the filling and be sure that your dish will take off!