{"id":6557,"date":"2021-04-12T18:28:19","date_gmt":"2021-04-12T15:28:19","guid":{"rendered":"http:\/\/mf.ggeorgiou.work\/?p=6557"},"modified":"2021-04-13T13:56:50","modified_gmt":"2021-04-13T10:56:50","slug":"gastronomos-magazine","status":"publish","type":"post","link":"https:\/\/mf.ggeorgiou.work\/en\/gastronomos-magazine\/","title":{"rendered":"Gastronomos Magazine"},"content":{"rendered":"\n

FEBRUARY 02, 2021 \u2022 Text by Christina Tzialla<\/em><\/strong><\/strong><\/p>\n\n\n\n

NOW that we stay inside to be safe, we prepare the breakfast tray with more diligence and put on a thousand well. Like these melanin pralines for our bread, from a small apiary in Ancient Epidaurus, MELISSAFARM. Without preservatives and in various flavors: with Aegina pistachio, hazelnut, almond or peanut or with whole wheat tahini (all with cocoa)<\/strong><\/p>\n\n\n\n

\u039c\u03b5 \u03c0\u03b1\u03c1\u03b1\u03b3\u03b3\u03b5\u03bb\u03af\u03b1 \u03c3\u03c4\u03bf \u03c4\u03b7\u03bb 6942201009 <\/strong> \u03ae \u03bc\u03ad\u03c3\u03c9 \u03c4\u03bf\u03c5 e-shop  www.melissafarm.gr<\/strong><\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

FEBRUARY 02, 2021 \u2022 Text by Christina Tzialla NOW that we stay inside to be safe, we prepare the breakfast tray with more diligence and put on a thousand well. Like these melanin pralines for our bread, from a small apiary in Ancient Epidaurus, MELISSAFARM. Without preservatives and in various flavors: with Aegina pistachio, hazelnut,… Read More<\/a><\/p>\n","protected":false},"author":97,"featured_media":6113,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[111],"tags":[],"yoast_head":"\nGastronomos Magazine - Melissa<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gastronomos Magazine - Melissa\" \/>\n<meta property=\"og:description\" content=\"FEBRUARY 02, 2021 \u2022 Text by Christina Tzialla NOW that we stay inside to be safe, we prepare the breakfast tray with more diligence and put on a thousand well. Like these melanin pralines for our bread, from a small apiary in Ancient Epidaurus, MELISSAFARM. Without preservatives and in various flavors: with Aegina pistachio, hazelnut,... 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