{"id":8901,"date":"2024-04-01T14:06:31","date_gmt":"2024-04-01T11:06:31","guid":{"rendered":"https:\/\/actioningreece.com.gr\/aig\/?p=8901"},"modified":"2024-04-01T14:06:31","modified_gmt":"2024-04-01T11:06:31","slug":"the-anthology-of-greek-gastronomy-%cf%84%cf%81%ce%b9%ce%b2%ce%b5%ce%bb%ce%b1%ce%ba%ce%b9-%cf%84%cf%83%ce%b9%cf%80%ce%bf%cf%85%cf%81%ce%b1%cf%84%ce%bf-special-pasta-in-tsipouro","status":"publish","type":"post","link":"https:\/\/actioningreece.com.gr\/aig\/blog\/2024\/04\/01\/the-anthology-of-greek-gastronomy-%cf%84%cf%81%ce%b9%ce%b2%ce%b5%ce%bb%ce%b1%ce%ba%ce%b9-%cf%84%cf%83%ce%b9%cf%80%ce%bf%cf%85%cf%81%ce%b1%cf%84%ce%bf-special-pasta-in-tsipouro\/","title":{"rendered":"THE ANTHOLOGY OF GREEK GASTRONOMY #\u03a4\u03a1\u0399\u0392\u0395\u039b\u0391\u039a\u0399 \u03a4\u03a3\u0399\u03a0\u039f\u03a5\u03a1\u0391\u03a4\u039f #SPECIAL PASTA IN &#8220;TSIPOURO&#8221;!"},"content":{"rendered":"<p><iframe title=\"THE ANTHOLOGY OF GREEK GASTRONOMY#\u03a4\u03a1\u0399\u0392\u0395\u039b\u0391\u039a\u0399  \u03a4\u03a3\u0399\u03a0\u039f\u03a5\u03a1\u0391\u03a4\u039f #SPECIAL PASTA IN &quot;TSIPOURO&quot; !\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/3LuBzI1aTQo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>\u03a3\u03a5\u039d\u03a4\u0391\u0393\u0397 \u0392\u03a1\u0391\u0392\u0395\u03a5\u039c\u0395\u039d\u03a9\u039d \u03a0\u03a1\u039f\u0399\u039f\u039d\u03a4\u03a9\u039d \u03a4\u03a9\u039d \u039a\u039f\u03a1\u03a5\u03a6\u0391\u0399\u03a9\u039d \u03a0\u0391\u03a1\u0391\u0393\u03a9\u0393\u03a9\u039d \u039a\u0391\u0399 \u039c\u0395\u03a4\u0391\u03a0\u039f\u0399\u0397\u03a4\u03a9\u039d \u03a3\u03a4\u0397\u039d \u0395\u039b\u039b\u0391\u0394\u0391<\/p>\n<p>\u03a4\u039f \u0391\u039d\u0398\u039f\u039b\u039f\u0393\u0399\u039f \u03a4\u0397\u03a3 \u0395\u039b\u039b\u0397\u039d\u0399\u039a\u0397\u03a3 \u0393\u0391\u03a3\u03a4\u03a1\u039f\u039d\u039f\u039c\u0399\u0391\u03a3<br \/>\nTHE ANTHOLOGY OF GREEK GASTRONOMY<\/p>\n<p>\u03a4\u03c1\u03b9\u03b2\u03b5\u03bb\u03ac\u03ba\u03b9 \u03bf\u03be\u03c5\u03bc\u03b5\u03bb\u03ad\u03bd\u03b9\u03bf \u03c4\u03c3\u03b9\u03c0\u03bf\u03c5\u03c1\u03ac\u03c4\u03bf \u03bc\u03b5 \u03b5\u03bb\u03b9\u03ad\u03c2 \u03a7\u03b1\u03bb\u03ba\u03b9\u03b4\u03b9\u03ba\u03ae\u03c2<br \/>\nSpecial pasta with sour honey in &#8220;tsipouro&#8221; with Halkidiki olives<\/p>\n<p>\u03a5\u03bb\u03b9\u03ba\u03ac \u03b3\u03b9\u03b1 6 \u03bc\u03b5\u03c1\u03af\u03b4\u03b5\u03c2<\/p>\n<p>2 \u03c3\u03c5\u03c3\u03ba\u03b5\u03c5\u03b1\u03c3\u03af\u03b5\u03c2 \u03a4\u03c1\u03b9\u03b2\u03b5\u03bb\u03ac\u03ba\u03b9 \u03bc\u03b5 \u03bb\u03b1\u03c7\u03b1\u03bd\u03b9\u03ba\u03ac \u03ba\u03b1\u03b9 \u03ba\u03cc\u03ba\u03ba\u03b9\u03bd\u03b7 \u03c6\u03b1\u03ba\u03ae &#8211; KAPASTA<br \/>\n25 \u03b3\u03c1 \u03a4\u03c3\u03af\u03c0\u03bf\u03c5\u03c1\u03bf &#8211; KASKOUTAS<br \/>\n15 \u03b3\u03c1 \u039f\u03be\u03cd\u03bc\u03b5\u03bb\u03b9 \u03ba\u03b9 \u03ad\u03bd\u03b1 \u03ba\u03bf\u03c5\u03c4\u03b1\u03bb\u03ac\u03ba\u03b9 \u03c4\u03bf\u03c5 \u03b3\u03bb\u03c5\u03ba\u03bf\u03cd \u03c0\u03ac\u03bd\u03c9 \u03b1\u03c0\u03cc \u03ba\u03ac\u03b8\u03b5 \u03c0\u03b9\u03ac\u03c4\u03bf \u03c3\u03c4\u03bf \u03c3\u03b5\u03c1\u03b2\u03af\u03c1\u03b9\u03c3\u03bc\u03b1 \u03bf\u03be\u03cd\u03bc\u03b5\u03bb\u03b9 &#8211; PASSION HONEY<br \/>\n20 \u03c4\u03b5\u03bc\u03ac\u03c7\u03b9\u03b1 \u03bc\u03b1\u03cd\u03c1\u03b5\u03c2 \u0395\u03bb\u03b9\u03ad\u03c2 \u03a7\u03b1\u03bb\u03ba\u03b9\u03b4\u03b9\u03ba\u03ae\u03c2 \u03c3\u03c4\u03b1\u03c6\u03b9\u03b4\u03ac\u03c4\u03b5\u03c2 \u03b5\u03ba\u03c0\u03c5\u03c1\u03b7\u03bd\u03c9\u03bc\u03ad\u03bd\u03b5\u03c2 &#8211; \u03a0\u0395\u03a1\u0399\u0391\u03a0\u03a4\u039f\u039d<br \/>\n3 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\u039a\u0391\u03a3\u039a\u039f\u03a5\u03a4\u0391\u03a3 \u03ba\u03b1\u03b9 \u03b1\u03c0\u03bf\u03bb\u03b1\u03bc\u03b2\u03ac\u03bd\u03bf\u03c5\u03bc\u03b5&#8230;<\/p>\n<p>Ingredients for 6 dishes<\/p>\n<p>2 packs Trivelaki with vegetables and red lentils &#8211; KAPASTA<br \/>\n25 gr Tsipouro &#8211; KASKOUTAS<br \/>\n15 gr Oxyhoney and a teaspoon on top of each plate when we serve Oxyhoney &#8211; PASSION HONEY<br \/>\n20 pieces black Halkidiki pitted olives &#8211; PERIAPTON<br \/>\n3 pieces of fresh onions<br \/>\n1 pumpkin<br \/>\n1 eggplant<br \/>\n2 Florinis peppers<br \/>\n14 pieces of cherry tomatoes<br \/>\n1 bunch of parsley<br \/>\n200 gr of Mani synglino<br \/>\n70 gr of olive oil<br \/>\nOrange slices for decoration<br \/>\nSalt<br \/>\nPepper<\/p>\n<p>Method<\/p>\n<p>Boil the special pasta of vegetables with the red lentils in salted water. As soon as it boils, put it in a bowl and pour olive oil on it. Mix gently. Keep some of the water , we boiled the special pasta because we will need it later. Saut\u00e9 olive oil in a large pan. Finely chop the green onions, Florinis peppers, eggplant, pumpkin and saute them in olive oil. Put the pumpkin first, then the eggplant, the onions, the peppers. Season with salt and pepper. Cut the Mani&#8217;s synglino into large pieces and put it in the pan. Extinguish with tsipouro and make it flamb\u00e9.<br \/>\nCut the cherry tomatoes in half, chop the olives and parsley and put them all in the pan. There we also add the special pasta . Mix very carefully. Add the oxyhoney ( vinegared honey ) . Add a spoonful of the reserved boiled water and let it simmer until the sauce thickens. As soon as the sauce sets, serve on six plates and garnish with orange slices, olive oil, a teaspoon of oxyhoney and chopped parsley.<br \/>\nServe with Kaskoutas\u0384 tsipouro and adore the flavours&#8230;<\/p>\n<p>\u0395\u03bb\u03ad\u03bd\u03b7 \u03a8\u03c5\u03c7\u03ac\u03c1\u03b7<br \/>\n\u03a4\u03b5\u03c7\u03bd\u03b9\u03ba\u03cc\u03c2 \u03bc\u03b1\u03b3\u03b5\u03b9\u03c1\u03b9\u03ba\u03ae\u03c2 \u03c4\u03ad\u03c7\u03bd\u03b7\u03c2.<br \/>\n\u0391\u03c1\u03c7\u03b9\u03bc\u03ac\u03b3\u03b5\u03b9\u03c1\u03b1\u03c2[Chef]<br \/>\n\u0395\u03b9\u03c3\u03b7\u03b3\u03ae\u03c4\u03c1\u03b9\u03b1 \u03c3\u03b5 :<br \/>\n\u03a3\u03b5\u03bc\u03b9\u03bd\u03ac\u03c1\u03b9\u03b1{ \u039c\u03b5\u03c3\u03bf\u03b3\u03b5\u03b9\u03b1\u03ba\u03ae\u03c2 \u03ba\u03bf\u03c5\u03b6\u03af\u03bd\u03b1\u03c2, \u03bc\u03b1\u03b3\u03b5\u03b9\u03c1\u03b5\u03c5\u03c4\u03ac, \u0393\u03b5\u03bd\u03b9\u03ba\u03ae\u03c2 \u039a\u03bf\u03c5\u03b6\u03af\u03bd\u03b1\u03c2, \u03a4\u03b5\u03c7\u03bd\u03b9\u03ba\u03ae \u03bc\u03b5 \u03c8\u03ac\u03c1\u03b9\u03b1, PASTA FRESCA, \u03c6\u03c1\u03ad\u03c3\u03ba\u03b1 \u03b6\u03c5\u03bc\u03b1\u03c1\u03b9\u03ba\u03ac}. \u03a0\u03c4\u03c5\u03c7\u03af\u03bf Gourmet techniquer in culinary arts.[PEARSON &amp; ENGLAND]<br \/>\n\u0395\u03a0\u0391\u0393\u0393\u0395\u039b\u039c\u0391\u03a4\u0399\u039a\u0397 \u03a0\u0395\u0399\u03a1\u0391 18 \u0395\u03a4\u03a9\u039d<br \/>\n\u039c\u03b5\u03b3\u03ac\u03bb\u03b7 \u03b5\u03bc\u03c0\u03b5\u03b9\u03c1\u03af\u03b1 \u03c3\u03c4\u03b7 \u03b6\u03b1\u03c7\u03b1\u03c1\u03bf\u03c0\u03bb\u03b1\u03c3\u03c4\u03b9\u03ba\u03ae.<br \/>\n\u0395\u03bb\u03bb\u03b7\u03bd\u03b9\u03ba\u03ae \u039c\u03b5\u03c3\u03bf\u03b3\u03b5\u03b9\u03b1\u03ba\u03ae \u03ba\u03bf\u03c5\u03b6\u03af\u03bd\u03b1 &#8211; \u0394\u03b7\u03bc\u03b9\u03bf\u03c5\u03c1\u03b3\u03b9\u03ba\u03ae Open Kitchen &#8211; Ala carte &#8211; M\u03c0\u03bf\u03c5\u03c6\u03ad &#8211; \u039a\u03c1\u03b7\u03c4\u03b9\u03ba\u03ae \u03ba\u03bf\u03c5\u03b6\u03af\u03bd\u03b1 &#8211; \u0395\u03c0\u03c4\u03b1\u03bd\u03ae\u03c3\u03b9\u03b1 \u03ba\u03bf\u03c5\u03b6\u03af\u03bd\u03b1 &#8211; Brunch &#8211; Finger Food- \u03a8\u03ac\u03c1\u03b9\u03b1 &amp; \u0398\u03b1\u03bb\u03b1\u03c3\u03c3\u03b9\u03bd\u03ac.<br \/>\n\u0391&#8217; \u039c\u03ac\u03b3\u03b5\u03b9\u03c1\u03b1\u03c2 Chef, \u03b3\u03b5\u03bd\u03b9\u03ba\u03ce\u03bd \u03ba\u03b1\u03b8\u03b7\u03ba\u03cc\u03bd\u03c4\u03c9\u03bd, \u03b4\u03b7\u03bc\u03b9\u03bf\u03c5\u03c1\u03b3\u03af\u03b1 \u03bc\u03b5\u03bd\u03bf\u03cd, \u03c0\u03b1\u03c1\u03b1\u03b3\u03c9\u03b3\u03ae Catering &amp; \u0394\u03b5\u03be\u03af\u03c9\u03c3\u03b7\u03c2, Sous &#8211; Chef,on board.<br \/>\n\u0394\u03b7\u03bc\u03bf\u03c4\u03b9\u03ba\u03ae \u03a3\u03cd\u03bc\u03b2\u03bf\u03c5\u03bb\u03bf\u03c2 \u0394\u03ae\u03bc\u03bf\u03c5 \u03a0\u03b5\u03c1\u03b9\u03c3\u03c4\u03b5\u03c1\u03af\u03bf\u03c5.<\/p>\n<p>Eleni Psychari<br \/>\nCulinary Art Technician.<br \/>\nChef<br \/>\nLecturer in:<br \/>\nSeminars {Mediterranean cuisine, cooking, General Cooking, Techniques with fish, PASTA FRESCA, fresh pasta}.<br \/>\nDiploma Gourmet technician in culinary arts.[PEARSON &amp; ENGLAND]<br \/>\n18 YEARS OF PROFESSIONAL EXPERIENCE<br \/>\nBeing a great pastry chef.<br \/>\nGreek Mediterranean cuisine &#8211; Creative Open Kitchen &#8211; Ala carte &#8211; Buffet &#8211; Cretan cuisine &#8211; Ionian cuisine &#8211; Brunch &#8211; Finger Food &#8211; Fish &amp; Seafood.<br \/>\nFirst Chef, general duties, menu creation, Catering &amp; Reception production, Sous &#8211; Chef, on board.<br \/>\nMunicipal Councilor of the municipality of Peristeri.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u03a3\u03a5\u039d\u03a4\u0391\u0393\u0397 \u0392\u03a1\u0391\u0392\u0395\u03a5\u039c\u0395\u039d\u03a9\u039d \u03a0\u03a1\u039f\u0399\u039f\u039d\u03a4\u03a9\u039d \u03a4\u03a9\u039d \u039a\u039f\u03a1\u03a5\u03a6\u0391\u0399\u03a9\u039d \u03a0\u0391\u03a1\u0391\u0393\u03a9\u0393\u03a9\u039d \u039a\u0391\u0399 \u039c\u0395\u03a4\u0391\u03a0\u039f\u0399\u0397\u03a4\u03a9\u039d \u03a3\u03a4\u0397\u039d \u0395\u039b\u039b\u0391\u0394\u0391 \u03a4\u039f \u0391\u039d\u0398\u039f\u039b\u039f\u0393\u0399\u039f \u03a4\u0397\u03a3 \u0395\u039b\u039b\u0397\u039d\u0399\u039a\u0397\u03a3 \u0393\u0391\u03a3\u03a4\u03a1\u039f\u039d\u039f\u039c\u0399\u0391\u03a3 THE ANTHOLOGY OF GREEK GASTRONOMY \u03a4\u03c1\u03b9\u03b2\u03b5\u03bb\u03ac\u03ba\u03b9 \u03bf\u03be\u03c5\u03bc\u03b5\u03bb\u03ad\u03bd\u03b9\u03bf \u03c4\u03c3\u03b9\u03c0\u03bf\u03c5\u03c1\u03ac\u03c4\u03bf \u03bc\u03b5 \u03b5\u03bb\u03b9\u03ad\u03c2 \u03a7\u03b1\u03bb\u03ba\u03b9\u03b4\u03b9\u03ba\u03ae\u03c2 Special pasta with sour honey in &#8220;tsipouro&#8221; with Halkidiki olives \u03a5\u03bb\u03b9\u03ba\u03ac \u03b3\u03b9\u03b1 6 \u03bc\u03b5\u03c1\u03af\u03b4\u03b5\u03c2 2 \u03c3\u03c5\u03c3\u03ba\u03b5\u03c5\u03b1\u03c3\u03af\u03b5\u03c2 \u03a4\u03c1\u03b9\u03b2\u03b5\u03bb\u03ac\u03ba\u03b9 \u03bc\u03b5 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\u03b1\u03c0\u03bf\u03bb\u03b1\u03bc\u03b2\u03ac\u03bd\u03bf\u03c5\u03bc\u03b5&#8230; Ingredients for 6 dishes 2 packs Trivelaki with vegetables and red lentils &#8211; KAPASTA 25 gr Tsipouro &#8211; KASKOUTAS 15 gr Oxyhoney and a teaspoon on top of each plate when we serve Oxyhoney &#8211; PASSION HONEY 20 pieces black Halkidiki pitted olives &#8211; PERIAPTON 3 pieces of fresh onions 1 pumpkin 1 eggplant 2 Florinis peppers 14 pieces of cherry tomatoes 1 bunch of parsley 200 gr of Mani synglino 70 gr of olive oil Orange slices for decoration Salt Pepper Method Boil the special pasta of vegetables with the red lentils in salted water. As soon as it boils, put it in a bowl and pour olive oil on it. Mix gently. Keep some of the water , we boiled the special pasta because we will need it later. Saut\u00e9 olive oil in a large pan. Finely chop the green onions, Florinis peppers, eggplant, pumpkin and saute them in olive oil. Put the pumpkin first, then the eggplant, the onions, the peppers. Season with salt and pepper. Cut the Mani&#8217;s synglino into large pieces and put it in the pan. Extinguish with tsipouro and make it flamb\u00e9. Cut the cherry tomatoes in half, chop the olives and parsley and put them all in the pan. There we also add the special pasta . Mix very carefully. Add the oxyhoney ( vinegared honey ) . Add a spoonful of the reserved boiled water and let it simmer until the sauce thickens. As soon as the sauce sets, serve on six plates and garnish with orange slices, olive oil, a teaspoon of oxyhoney and chopped parsley. Serve with Kaskoutas\u0384 tsipouro and adore the flavours&#8230; \u0395\u03bb\u03ad\u03bd\u03b7 \u03a8\u03c5\u03c7\u03ac\u03c1\u03b7 \u03a4\u03b5\u03c7\u03bd\u03b9\u03ba\u03cc\u03c2 \u03bc\u03b1\u03b3\u03b5\u03b9\u03c1\u03b9\u03ba\u03ae\u03c2 \u03c4\u03ad\u03c7\u03bd\u03b7\u03c2. \u0391\u03c1\u03c7\u03b9\u03bc\u03ac\u03b3\u03b5\u03b9\u03c1\u03b1\u03c2[Chef] \u0395\u03b9\u03c3\u03b7\u03b3\u03ae\u03c4\u03c1\u03b9\u03b1 \u03c3\u03b5 : \u03a3\u03b5\u03bc\u03b9\u03bd\u03ac\u03c1\u03b9\u03b1{ \u039c\u03b5\u03c3\u03bf\u03b3\u03b5\u03b9\u03b1\u03ba\u03ae\u03c2 \u03ba\u03bf\u03c5\u03b6\u03af\u03bd\u03b1\u03c2, \u03bc\u03b1\u03b3\u03b5\u03b9\u03c1\u03b5\u03c5\u03c4\u03ac, \u0393\u03b5\u03bd\u03b9\u03ba\u03ae\u03c2 \u039a\u03bf\u03c5\u03b6\u03af\u03bd\u03b1\u03c2, \u03a4\u03b5\u03c7\u03bd\u03b9\u03ba\u03ae \u03bc\u03b5 \u03c8\u03ac\u03c1\u03b9\u03b1, PASTA FRESCA, \u03c6\u03c1\u03ad\u03c3\u03ba\u03b1 \u03b6\u03c5\u03bc\u03b1\u03c1\u03b9\u03ba\u03ac}. \u03a0\u03c4\u03c5\u03c7\u03af\u03bf Gourmet techniquer in culinary arts.[PEARSON &amp; ENGLAND] \u0395\u03a0\u0391\u0393\u0393\u0395\u039b\u039c\u0391\u03a4\u0399\u039a\u0397 \u03a0\u0395\u0399\u03a1\u0391 18 \u0395\u03a4\u03a9\u039d \u039c\u03b5\u03b3\u03ac\u03bb\u03b7 \u03b5\u03bc\u03c0\u03b5\u03b9\u03c1\u03af\u03b1 \u03c3\u03c4\u03b7 \u03b6\u03b1\u03c7\u03b1\u03c1\u03bf\u03c0\u03bb\u03b1\u03c3\u03c4\u03b9\u03ba\u03ae. \u0395\u03bb\u03bb\u03b7\u03bd\u03b9\u03ba\u03ae \u039c\u03b5\u03c3\u03bf\u03b3\u03b5\u03b9\u03b1\u03ba\u03ae \u03ba\u03bf\u03c5\u03b6\u03af\u03bd\u03b1 &#8211; \u0394\u03b7\u03bc\u03b9\u03bf\u03c5\u03c1\u03b3\u03b9\u03ba\u03ae Open Kitchen &#8211; Ala carte &#8211; M\u03c0\u03bf\u03c5\u03c6\u03ad &#8211; \u039a\u03c1\u03b7\u03c4\u03b9\u03ba\u03ae \u03ba\u03bf\u03c5\u03b6\u03af\u03bd\u03b1 &#8211; \u0395\u03c0\u03c4\u03b1\u03bd\u03ae\u03c3\u03b9\u03b1 \u03ba\u03bf\u03c5\u03b6\u03af\u03bd\u03b1 &#8211; Brunch &#8211; Finger Food- \u03a8\u03ac\u03c1\u03b9\u03b1 &amp; \u0398\u03b1\u03bb\u03b1\u03c3\u03c3\u03b9\u03bd\u03ac. \u0391&#8217; \u039c\u03ac\u03b3\u03b5\u03b9\u03c1\u03b1\u03c2 Chef, \u03b3\u03b5\u03bd\u03b9\u03ba\u03ce\u03bd \u03ba\u03b1\u03b8\u03b7\u03ba\u03cc\u03bd\u03c4\u03c9\u03bd, \u03b4\u03b7\u03bc\u03b9\u03bf\u03c5\u03c1\u03b3\u03af\u03b1 \u03bc\u03b5\u03bd\u03bf\u03cd, \u03c0\u03b1\u03c1\u03b1\u03b3\u03c9\u03b3\u03ae Catering &amp; \u0394\u03b5\u03be\u03af\u03c9\u03c3\u03b7\u03c2, Sous &#8211; Chef,on board. \u0394\u03b7\u03bc\u03bf\u03c4\u03b9\u03ba\u03ae \u03a3\u03cd\u03bc\u03b2\u03bf\u03c5\u03bb\u03bf\u03c2 \u0394\u03ae\u03bc\u03bf\u03c5 \u03a0\u03b5\u03c1\u03b9\u03c3\u03c4\u03b5\u03c1\u03af\u03bf\u03c5. Eleni Psychari Culinary Art Technician. Chef Lecturer in: Seminars {Mediterranean cuisine, cooking, General Cooking, Techniques with fish, PASTA FRESCA, fresh pasta}. Diploma Gourmet technician in culinary arts.[PEARSON &amp; ENGLAND] 18 YEARS OF PROFESSIONAL EXPERIENCE Being a great pastry chef. Greek Mediterranean cuisine &#8211; Creative Open Kitchen &#8211; Ala carte &#8211; Buffet &#8211; Cretan cuisine &#8211; Ionian cuisine &#8211; Brunch &#8211; Finger Food &#8211; Fish &amp; Seafood. First Chef, general duties, menu creation, Catering &amp; Reception production, Sous &#8211; Chef, on board. Municipal Councilor of the municipality of Peristeri.<\/p>\n","protected":false},"author":1,"featured_media":8902,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[524],"tags":[],"class_list":["post-8901","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-524"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/actioningreece.com.gr\/aig\/wp-json\/wp\/v2\/posts\/8901","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/actioningreece.com.gr\/aig\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/actioningreece.com.gr\/aig\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/actioningreece.com.gr\/aig\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/actioningreece.com.gr\/aig\/wp-json\/wp\/v2\/comments?post=8901"}],"version-history":[{"count":0,"href":"https:\/\/actioningreece.com.gr\/aig\/wp-json\/wp\/v2\/posts\/8901\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/actioningreece.com.gr\/aig\/wp-json\/wp\/v2\/media\/8902"}],"wp:attachment":[{"href":"https:\/\/actioningreece.com.gr\/aig\/wp-json\/wp\/v2\/media?parent=8901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/actioningreece.com.gr\/aig\/wp-json\/wp\/v2\/categories?post=8901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/actioningreece.com.gr\/aig\/wp-json\/wp\/v2\/tags?post=8901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}