Already 16 destinations have showcased their “Greek Breakfast” menus to the public. The most recent presentations took place at the 9th HORECA expo and involved the breakfast options of Crete, Corfu, Eastern Macedonia & Thrace and Western Macedonia.
At HORECA, the destinations presented local products and delicacies already being served in hotels that have enrolled in the “Greek Breakfast” program.
The stands of the four destinations attracted large crowds of visitors, who had the opportunity to taste the following Greek local producers and breakfast options: Sykomaida (fig pie), Kumquat (spoon sweet), Noumboulo (pork fillet, salted and marinated in red wine and spices) from Corfu; Apaki (traditional Cretan smoked pork), Kaltsunia (traditional Cretan pastries), mizithropitakia (cretan traditional pies) from Crete; peppers from Florina; drinks with Greek red saffron or “Krokos Kozanis;” honey of Western Macedonia; cold cuts from Drama; soutzouk loukoum (traditional sweet), Kourabiedes (traditional Greek cookies) of Karvali and trachanas (Traditional Greek Pasta) of Eastern Macedonia and Thrace.
Thanks to the “Greek Breakfast” program, the Hellenic Chamber of Hotels brings together local producers and hotel owners, and urges hotel owners to start offering breakfast options that represent the gastronomic culture and history of each particular area.
Hotels that meet the necessary conditions, with the main criterion being the presence of local delicacies in their breakfast options, receive a Greek Breakfast badge (special sign and buffet tabs).
For more on the Greek Breakfast project, press here.