An opportunity for Retsina
By Yiannis Karakasis MW
I sometimes wonder. What’s the point of talking about traditional Greek products when nobody wants to support them? And, I mean with their actions, not in theory. There are excellent Greek kinds of butter, my favourite of which is from the Tositsa Foundation, but Lurpak is a great success in most Greek hotels. There is superb Greek meat (for those who enjoy some protein), but black Angus from the USA, Argentina or Australia is the hit. The same applies to Greek wines that we advocate are as good as some of the world’s best (quite true).
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