Alexandros Gikopoulos visited Agia Loukia for the first time in 2017. Enchanted by its beauty as well as the warmth of its inhabitants, he tried to immerse himself even further in both its culture and its gastronomic culture, resulting in a second trip in 2019. Arriving at the present day, where after multiple tastings of rums aged in the distillery's warehouse, in unique barrels, he came up with the selection of a wonderful rum, which bears his signature
Inter-grain rice from a group of farmers in Serres. One of the most popular varieties in Greece. Carolina spills nicely without breaking the grain, making it ideal for risotto and gammopilafo.
The processing of milk that will become Grana Padano starts within a few hours, to preserve its freshness and its organoleptic properties. The consortium logo is imprinted in unmatured cheese wheels to guarantee the traceability and production chain controls: only the best wheels obtain the prestigious ‘Riserva’ trademark.
