Akis' Food Tour – Drama – Episode 4 – Season 3

As an experience of culinary diversity So I would characterize my trip to Drama I tried flavors that took me back in time In thousands of refugee stories They were established in the region in the early part of the previous century In Drama eastern and Thracian influences of the past They come and meet the new generations And the journey continues But for us the journey now begins Rumors about Elatia near the Iron Water I met Panagiotis with his doll Lara Lara is his little dog and is a mushroom hunter We pull it out by the root This root has thousands of tiny roots We leave them inside as much as we can cover them To bring it back again Take it out again don't let it dry out This is a magnificent example of Arius's work From the best the most delicious mushrooms and the most flavorful And from here you will understand how clean it is It is spotless inside Cut a slice from the bottom to taste Don't try from below Try from here From somewhere From above So A stripe Well done So Correct Sweet It's one of my mother's places I have hunted mushrooms before This hunt however he never does again Why do you usually search for mushrooms when you go mushroom hunting Here you don't look Every measure has a mushroom In 200 square meters you get mushrooms all week Well Look Babini How Babini Small leather pouch Small handbag Well now we do the same thing Exactly We're going back It seems like we're playing a video game A joy Leagues Very nice Super We cover as much as we can We clean Bravo A and that's a clean one Of course of course Look here this is where he became a specialist How do you see me Now this quality does not visit easily so Yes but it's not a sin now that I cut the cord Now I cut with the big one No come on Alright what It might break tomorrow You're right To break it I'll cut it with a small knife They'll eat it inside Because I saw Oh unbelievable Porcini Porcini Most people know truffles as a premium mushroom But the portobello belongs to the same category It is one of the most premium mushrooms you can get A rare find my friend Let me tell you This dog really finds mushrooms Yes I see that whenever they find mushrooms they come and put their back into it And he says not to take the mushroom Surely finds mushrooms It's found it's found It's our group Okay then Lara is a mushroom hunter We'll see This if it has white spots is the panther cap mushroom It is fatal This is what I cut Cut it off below the base What is the key to this mushroom That's a red foot It turns red when it's fresh And the marks on top are brown instead of white If they were white If they were white they would be deadly or pantherine So sit down if I eat a mushroom I'm done There is a mushroom that you can eat so much and die So if you don't know mushrooms you don't touch them No we strictly touch only what we know Look now that I know how to choose the portobello mushrooms And I'm also a foodie you know I only collect porcini from the mushroom Don't tell me about amanita It is possible I am making a rice Bland I'm throwing a small bag inside My rice became the most expensive risotto there is Generally the port wine is a material that wherever you put it Elevates your cooking It is a gift from God to the cooks This is the big one A well done to it What did I tell you What is this Another one of those Portscini This is a rediculous statement From here Yes Why don't I tickle you Bravo 150 grams Let's put a verse How much did you say 150 150 Isay 380 380 We play it Well if I win you'll give me half a kilo of dried porcini Inside It's done Where are we going This way What is this This is not a villain What is it What is it for A rose Roula but it has been translated so we know which Roula it is Large family Here's a beautiful one This is a doll Yes Here's another one I've never seen it before That's where you find mushrooms Rich place Look look The dissolution of the mushroom It is the first dog that destroys the mushrooms Why do you pick your mushroom Lara don't say you don't want it Surely it's a mushroom dog The rosoola But the broom is moving Sit down and watch He doesn' t eat Also But they destroy them first because you can't use them and they don't eat them It could be technical Come on Lara you're amazing Let's eat the ready mushrooms because we're hungry So turning back two feelings dominated Akis First feeling Of hunger As is known Akis is always hungry And the second was the feeling of competition I played a verse I must win I'm confident in myself and I will win To health Lara' s or the woman's And both Well the women at the table well To our health Where do I start now First of all what do we have here Potato and wild mushroom soup Black oil slicks with graffiti Where this is also a wild mushroom and very rare indeed Griphola Griphola care And here And here we have a green salad from our grandmother's garden And the gypsy who found the kebab that is eaten together and is delicious in the salad And over there Here we have a goat cheese with powdered portobello mortadella and tomato Perfect And a treat When did you start giving me mushrooms We startedin 2009 2009 Of course we had this But we knew a few things We have developed it in recent years We liked it And he opened the store They all were together I left here when I finished elementary school After 33 years we believe again Excellent food hey I'm very happy that you like it The black mushroom with this fungus is simple but perfect The porcini mushroom salad is perfect There is a day when I don't eat the mushrooms Eating mushrooms is good for you three times a week Not every day You want me to add a verse with your husband I hope he loses it Why would I gain half a kilo from fried mushrooms It's a big deal I hope you win Oh whatever catches my eye it shines Let me tell you I have the look of a winner Why am I sure that I will be much closer than this The truth is that it seems heavy We lost How much is it 396 Maybe it's 380 to 400 We lost Sit down and continue eating your food And don't forget that you owe me half a kilo of mushrooms What a lovely thing the portcullis is It's also a lot Do you know what's great about our show The fact that we know unique people The next one is Panagiotis the founder of the peliti What is Panagiotis doing Here The village of Paranesti is a hidden paradise The natural beauty and lush mountains of it They offer you a unique sense of calm and rejuvenation Hello Panagiotis my friend Hi Akis Welcome to the peliti A beggar What does beggar mean A peliti means a wave in Pontic And it is an organization that we are involved with collecting Preservation and dissemination of traditional seed varieties What do you mean Varieties that our grandfathers and grandmothers cultivated We are trying to find them spread them and save them So you're seed hunters Go out into nature and see if you can find something No to the villages we go To the villages Yes And try to take from the residents and from all the world Seeds that have been saved Yes what they have taken from their parents And their parents from their own parents And it passes from hand to hand and from generation to generation And where are all these varieties kept Here is the center in the village of Paranestios We are now also building the peasant's seed bank And we also have a network throughout Greece with cultivators whom we call conservators or seed keepers And they also take on maintaining varieties for the customer's account And they also return seeds And we with our seed give away seeds to the whole world What the hell buddy this is amazing I'll give it to you too What a rare find Give me 100% rare endings Don't let anyone else be around there So what will we make today We will bake bread in honor of our ancestors We will put our flour in Water flour I see here you have yeast pumpkin seeds salt and sunflower seeds What is this oregano or thyme Oregano Ragù and turmeric And we add the yeast Turmeric is really trendy these days you know We put it everywhere I once had an accident there And for my ailments I suggested eating turmeric Turmeric is a superfood We need to start putting it everywhere Why it makes us healthier How did you get involved with the seeds Look I came across a packet of seeds in 1991 And there were reeds that had vanished tribes But the reeds continued to exist And that was something that deeply moved me With these 1991 seeds I formed the first team in Greece For the collection and preservation of local varieties in Thessaloniki In 1992 I was handing out my brother's wedding invitations In my hometown of Bambakou in Airon In every house I went to He left seeds No they were asking to give me seeds She sent the invitation and took seeds You cannot escape from this ethnic school No I am a volunteer What is your profession My wife keeps the house That sounds nice to me You do the cooking though I cook Of course Sophia cooks better than me Surely I cook too It also cooks better and keeps the house warm A joy Okay so let's take the bread out of your wife today How is she called Sophia In Sophia Half and half Half a loaf here So the turmeric smells fantastic the aroma And we will let it inflate now A puff of steam and then it goes straight to baking Yes And who has set up all this phase over here Look this is the realization of a childhood dream I had since I was very young And there is help from all over the world from Greece and from friends from everywhere There is no electricity here We are energy independent I have lived 10 years without electricity And during this period I conduct many seminars on this subject She was also there with you then No Sophia is I understood it's impossible for Sophia to come with you without electricity And how did Sophia meet her She was a sly one packing seeds into the reed basket With a little envelope as it says You met her with a little envelope Amazing How lucky a person Panagiotis is What a beautiful thing it is to live so calmly in this environment With this view every day First Here's the second one I'll slice the bread you put on the cheese Here you go Cheese is also my own recipe Akis I cut it with lemon And then how do you set it don't you put anything inside No Salt only around the edges when I shape it into a bun And I keep it in Greece How long We have eaten for three years After three years Come on friend Here's some cheese Take some bread as well Thank you Earlier all of Greece was fed on bread and cheese Yes What milk have you put in This is commercial milk It is a recipe that people can make at home in their apartment I have shown it in Manhattan New York This is not bread and cheese this is an experience Awesome friend Awesome Thank you very much Thank you very much for liking it As I was heading to Drama I couldn't help but make a stop at the Hava Kyrgyz It's smelly and as soon as you stop there you can smell it Here Vana and Postolis the fourth generation of the family business are waiting for me Here is the heart of the factory The production of tahini which is the main ingredient of hummus It is scalded washed baked and then scalded again here And then it is sifted again and goes to the oil press It is pureed It is pureed and becomes the paste And from here we go next door Right The fast is ready To make the Havah Yes Have you seen the movie Charlie and the Chocolate Factory Well as a favorite material I have the quicksilver So I was the happiest person in there It was the new movie Akis and the Hava factory Here is the caramelized sweetness The quantities are almost the same Faster ones are added And then the taste of the dried fruits super foods whatever they want is added accordingly What are we doing here my Akis Here in Valbadocat we talk about melas Yes Then comes the red sugar We reach the scientific result which is the essential component for the falvato And now Now the fermentation begins It's not burning now And the temperature reaches 80 to 100 degrees Boiling water is 80 to 100 degrees Yes you make quick movements to avoid getting burned and try to cover your hands with a towel To keep you from getting burned by the candy Sit down where did you learn the art From Protopapas We started in 1924 So third generation We are fourth now Let me tell you this now seems to me very explicit I can't try You can try Come on take it out dear After seeing me please wait a little just a little It's nice though It's hot I don't understand The wool of a lamb is soft when it is warm He's so fluffy he's so cute And now what do we do We're trying to get it to cool down because it's burning Let it drop to between 20 and 30 degrees It needs to take this form I'll show you the crazy stadium So it becomes like this It becomes like this The candy absorbs all the syrup inside And now let me try it this way and see how it is now To say Not to try No not really We can see here the ones she has Good and very nice You did the formatting well A bit more A little more A little is not much It is imperishable And now let's go for a count We weigh it place it on the nice plate and let it cool How much is the portion 700 grams 700 Don't press it now No no The more you press the clay the harder it becomes when it cools And when you go to cut it with a knife it becomes crumbs Let's see you Oh you're going around Around and around I'm going because I'm looking for the good pieces So I'll make a lump so I don't have to cut it You put a little here I saw it I would have told you but okay I said nothing You're pulling First day at the store don't touch anything Let me tell you I'll help too Of course You are not here No no No no it's immediate It's immediate It is 36 grams 36 So I need 736 to be correct 736 737 with 36 I start work and they think I will fail Immediately I knew I saw them They don't press much No I'm saying it so you know 720 You're another 10 grams I'm a dynamiter The truth is that my eye is a scale I have proven it Alright Do you want me to go work at that store over there You can go to the edge I have it Welcome George is a friend We have recently met He is not a child's friend We met around 2010-2011 We've been hanging out a lot ever since Here is the center of Drama Here is the most beautiful area of Drama The area is called Saint Barbara or alternatively Drama They are sources that flare up I think it's the most beautiful thing that Drama has to offer When were young after the walks were over You always cried especially in the summer on a walk through Hydra And you were hanging out with your friends your buddies And you take it well The first flirtations A yes here e Yes yes Please forgive my friend George He's a chef here from Drama George What are you doing here E Leave it Well listen you're seeing a conspiracy here We are three George's at a table The same table correct We've said that Achilles Petritsis is from George Petritsis Giorgakis Aki Leni and my sister Georgia that's the one I call her so you understand that George For a chef in Athens it is much easier to focus on cooking Why do you have more stimuli Athens is a large city with many restaurants many gourmet restaurants So you have a vision of how the cuisine is and you say "ah I like this job I'll do it " As you go to the countryside especially in earlier years there were no gourmet restaurants so there aren't any It was never there Nothing How did you decide buddy to start cooking from the drama Nothing I wanted to leave for America then and wanted to study something here and leave there So I started looking Jobs you can do in America Yes I knew nothing And especially I want to tell you that before I even went I had gone to a restaurant here And I asked to work to see if I liked this thing And And they didn't take me And how long did it take you from the original recipes which I imagine were chicken but with meat Potatoes oven and a bit of beans you'll reach the snails that brought us here This is basically a recipe my grandmother gave me And it's essentially a traditional recipe that the points have lost Do you want to tell me that your grandmother served it this way No just here we noticed the dandelion flowers Why the recipe is actually inside the onion and the garlic These are dandelion flowers Someone will show me since I don't know You just need to nudge it a bit to make it come out more easily Do not let the snail get excited And you literally take the snail take it out and eat it Hey We're going to have some fun They are very delicious I have eaten snails and snails There is generally a balance in the taste And now I will do what you have wanted for so long and have not done Start it so we can do it too He brought us some nice warm bread This is the bag I'll carry it for you If you don't dip the bread at the end into the food take all the sauces there's no food Where do you go to other countries and they don't make bread For a child's memory from the drama From the drama Well here's the thing beyond the walks we talk about school ends summer We came in rags with the clothes we had and with the books We were throwing books and diving in here If you ask me now I might not do it again But then it was nice We did this with water guns We played with the balloons and the puppet You did it here Here We didn't say goodbye Healthy children Hello to us A little wine a little snails a little of the magnificent scenery of Drama I really fell asleep like a baby For the record the Tall One is never on time for his appointments So I say in order to book a morning appointment and have me Let me take a red one and then go around the drama I hope it's on time The Flame is a new highly capable entrepreneur It has a meat fruit and vegetable unit Fruits colors flavors aromas It's a clean operation that I really appreciate I would have liked to have her It's something you could easily do Okay if I could do it very easily I would do it a lot Okay the process is simple We start with product selection As you can see here the girls are checking if the products are clean If there are any more issues or something broken that we need to fix After that comes the approach procedure You're talking to the producers Naturally Everyone from around here Not necessarily because some products are not available in our area Like oranges lemons and grapefruit These are not of Greek origin All of them Only of Greek origin A that smells fantastic It goes without saying that the orange is very fragrant Here we have the cutting process And from there comes the process of spreading We spread them out next to each other Above the diaphragm Above the liver exactly So it is without adding anything else Directly into the oven Yes exactly that And it's very important how we dry them afterwards isn't it It goes without saying that the process is understood At what temperature will you dry them The average temperature is 40-45 degrees So it takes a lot of time Oranges take about 1.5 months 1.5 day What fruits do we dry Orange lemon kiwi grapefruit banana strawberry And we go for vegetables And vegetables Tomato eggplant bell pepper zucchini Eggplant zucchini What should we do with these You can add these to risotto pasta and sauces Enhance your meals significantly Perfect And here we have a ready-made cart just taken out of the oven Woe woe I eat Naturally It wouldn't be so sweet Hephzibah would not let me leave under any circumstances without letting me try her dried fruits And of course I'll tell her my opinion Good and lemonade today e Homemade lemonade at our sister store Our daughter does it Naturally Please serve it first enjoy it fully with a dried lemon It gives it flavor It gives it flavor and aroma Five-star You made it I made the homemade lemonade And this is a little apple This is a dried apple As you can see without sugar we want the product to be as natural as possible This is what I have been doing since I was born essentially because the business has existed for many years I've been moving around here since I was a child I studied in the field of nutrition that is with technological tools in my role We make all these products So the dad started the job My dad and mom started the business and I'm continuing it And you have both bread and jam These are dried vegetables I want to get some jams too I would also like some dried fruit And vegetables You should try this I need to try the different flavors Which one should I take Take this This One in the tomato And pepper What kind of pizza is it Exactly that Sit down a little longer kids To our health I'm sure the tall one hasn't happened You Why is he a tall classic The tall one always lags behind So let's take a walk to Nick and then I'll go to the tall one Hello How many tons of wine can you have in here I have 250 250 tons Yes The important thing here for me which is the main production area It's because the tanks are many since they are small This was done so that we have each field where we cultivate each variety There is a different batch here In this way we can ensure two very important things As for the consistency regarding the philosophy of the wines we produce over time As we must serve her And second the development Having all the data from the simulation We are going back to Abelis in November-December We are discussing with our partner the Vintner Let's see how we will shape the next year All the fantasies disgust me Why Why do I have so much knowledge Every cinema I go to gives me different tastes And I am learning even more about wines And here is the area for docking and mooring for a period With the sambuca the large and small flasks and the steel tanks The big difference between stainless steel and all the rest we mentioned It is that they are first of all made from natural materials mud clay and wood while that is unox And that is enigmatic It is therefore sealed airtight and has no contact with the environment While here we have very small pores that is tiny holes It is getting air That allows communication And how did you decide to make wine as a sommelier I like the depth it provides It gives you wines that you can tell have some extra levels From what it can give you a stainless steel tank The truth is that it is 8-9 thousand years So they began Everything started from there simply I believe it is our duty towards the entire history of wine We need to work with the materials that people used earlier The cement Concrete was everywhere 40 years ago They had no idea Where do we go next Then we go to see if all these things we said can be seen inside a glass Let's try some of our wines This is what we all think about when we drink wine It is that white meats and fish go with a white wine perhaps even a rosé Both red meats and game go well with a red wine This is a very general rule that we don't always have to follow We start then with the simple white It is a blend of three wonderful Greek varieties The mallow the wild thyme and the thyme And I start with this because I want you to see a wine Which is exclusively from the stainless steel tanks we saw at the beginning Amazing What is this taking me to It has a wide variety of foods that can be combined Starting with a simple salad seafood fish white pasta Chicken Excellent because it has a structure to embrace the chicken Here we will try a wine the vino Pikiléa which is essentially from Crete so we started as well Here we have a wine so that which is It is stored in amphorae in the barrels that were inside In a concrete tank and in a urea You can see that it has changed how it feels in the mouth The taste It is a more complex wine It is more rich and full of flavor More particular Here were going the pig is going We generally go for flavors that require more power from the wine To balance them And we finish with a wine which is exclusively in amphorae Here the rodito is mainly made from the amanteo it is an old vine And the challenge I found in this wine It's about going to have a wine the old-fashioned way This wine is called Orange It is a wine that is white but is blended as red With the grapes inside When did the union start here We started effectively in 2016 We started in a space that was once a warehouse Let's build our vision The passion to do whatever is best And to make it reach the world simply Simple things are more difficult than complex ones Truly it's big He said that thing too Charlie Chaplin That simplicity is not a simple thing Classic case Fine If it doesn't take 10-15 minutes it's not possible But people change They don't change I have come to your city You can't be consistent and show up on time That is if possible Come I came you ate I see you Rhesi because only I am Zargitis I can't understand I told you to come early I'll show you my time Eat Coffee Go get one for me I'll get one for you too Where are we going Silia from here or from here We go from here Let's take a look at the old town so I can show you Here in Drama there is a big festival European level Short film festival It fills the city with foreign people People are returning from Drama where they used to live here Generally the city comes alive George is a food lover There's no way you can ask where to eat And not know what to say to you Well friend here we are we've arrived Penirili the Semos The Semos Grilled lamb skewers So I imagine a nice penirili with a lot of cheese I'm saying it in Thessaloniki dialect That is the yellow one Bravo a lot of melted cheese Melted cheese And a souvlaki on top We ask the customer if they want salt or pepper and lemon on top I want them all And a double souvlaki Okay You're the same as ever One and one I think so too The truth is that a pita with a kebab can't go wrong It has a flavor that everyone likes It has a kebab that everyone loves And you put them together So double the taste Enjoy your meal Enjoy your meal kids This is usually eaten after the same evening No no We start from the morning Listen to this idea Because it is first and foremost together We need to find a way to add the sweet part YesThink Pernil with kebab and profiterole Have a meal right away Someone doesn't finish Don't say anything else Yes yes The loukoumades Four loukoumades Yes yes Kids are amazing It's amazing Making penirili is like playing the piano For example As if you were playing the piano It's a piece from our store Why do you play the piano with your hands that make the pen I am a pianist Artist Throw me a note You're here A background note What are you doing Fine what are you doing Okay we came to eat a little pie Welcome Whatever you want When the crowd clears that's where we'll be Bring whatever you want Okay I will bring it for you Clean up Akis Hello Good morning You are a fool We want You look Let us reserve the positions for Whatever you want A quarter All the equipment Okay thank you Just leave something for us that's all I grew up in Thessaloniki's Sikies Kallithéa There we all used to row in the boat So I've combined that all the crows in the north are magpies What is your favorite cake Dear I would say it's more like a spinach pie Yes I would say number one is minced meat number two is chicken Cot Three slices A you're into protein Number four spinach I put it on last Perfect I like that we fit together I brought you a meat pie A Number two The number is nice Yes the number two From another angle Try it It has a meat pie It has a meat pie And a meat pie The boss is really hot Panaki Hot It has everything Perfect Good What good You're working on me Excellent For the sake of the year's sake I can't speak Why Why do I have a lion here It doesn't matter Speak The meatball has arrived Aah For us a little fun Parenting angles And for you barber Perfect Great Sit down and let me finish my chicken Eat the chicken and I'll wait I will go to the meat This is your number one This is number one It's holding on because it's over I'm telling you so you know I will go This cake is a delight E And the meat is good And now I will eat my meat And I brought a cheese pie It's coming and so is the next one The meatball for the end For the end Pain pain Thank you So You're playing dirty Would you like to put some olives in them No no We'll have you here in our arms Okay I'm going to the store Please To tell you Let's give a piece of cake for the hospitality Lord give Thank you very much Here you go I would prefer that Thank you very much And sphanakotyropita Sit down because I didn't eat the meatball again We can't catch up with you Good Charoula moved forward nothing will stop her He kept bringing one pie after another But we had already eaten the previous one before he could bring the next I at least because the Tall One had stayed behind And cheese salad the specialty Cheese salad Cheese salad cheese pizza I have never seen this before This is tomato and cheese salad Nice Achilles is slightly burned Another thing Let me tell you the four number two I'll give her the cheese salad I brought you a vanilla one too Do you want to see something else Ray Charoula the radish that sticks to the pies Okay fine And a treat after the pies No need To get it Yes perfect Great He has something for you Vangelis Hey What a ridiculous silly thing this is Hey friends the radish is really nice And I don't know how to get it off now it's so sweet and sticky I will do it From radish cheese In the white tower He had a house as well from the bazaar Your own buddy Here and there We are the ones Hey how do we find them like this And as we walked through the city I think it started to work more effectively Despite the eye Why did the scent lead us And went to the place where were supposed to go Oh my Here friend is the fierce Ares Welcome How are you Welcome My nose is broken These are for testing Yes we are testing keftes Pork beef lamb and chicken Rural seasoned with oregano The petal the petal Yes This is kempefjord Clean the pots that are boiling This This did something to me Yes oregano Parsley Here Yes of course I do it this way It's good Yes of course Wow That's like butter And butter You touch it and it's there It melts it melts You make all of this here All of it here How many different codes You have sausages There are over 50 codes And pastirma Pastirma is 10 different codes I imagine most people get pasteurized milk isn't that right Yes here it is The base is pâté and sausages He came and the lamb Indeed a pastirma Here in the gram New York Dear this is what everyone wants you to know To eat them in Athens I didn't know what to expect Sausages Pastirma Soutzoukia And when the fog came Without bread nothing Dear Nothing kids Unyklakas You're cooking it already If you want to spice it up with mustard I want to bake a cobbler Where to bake it Sarimboulias If I were to use a word To describe him I'll say He is passionate Sweetheart Come here Well you've messed up You haven't stopped eating What are you doing Rocky take and drink the gantets Today Yes Put a pastirma in the bag so we can take it to Athens kids Everyone is a pastirma today The Mr Sarris has a good time Why don't we give it away We scan it Whoever takes a pastrami today It has a photo Otherwise nothing Everyone inside for pastirma Let me tell you you will hire me I will give you 30% of the sales The product is available Marketing we want I will go out and shout I will go to the center of the drama with the tall one We're done close it Where is the center to bring more programs In Paris He says and international career International career Where are our eggs If you take a photo I will be in it From 200 grams up there Come have some pastirma The pastirma temple I went to a foreign store and got discounts Discount Saris was looking at me from the corner Three The egg breaks The kabourmas is ready I put the high one in the kitchen It's taken so long and it hasn't helped at all I need to do a little work It's ready This is something no one has ever done before Look now what we're going to do Take it high Hello And after the meal as is known It's time for the sweet And what is the best candy The beautiful ice cream You should try the ice cream here The fondant To John John The best ice cream and cookies we have ever tried Of the drama John who is John is opposite and the girls are playing I'll give you an ice cream you won't leave like that Sit down I want to see the underpants too Well I'll get you an ice cream Choose an ice cream for me What's your name I'm Sophia I'm here Well Sophia we're putting ice cream for Akis Sit down you'll make me a ball Caramel with pistachio Do you want me to add a meatball on top From this one with the punch Where are you John Where are you Akis He came well I caught you in the act of painting I'm painting the cupcakes a bit I will make chocolate cookies With a white coating Actually when you put the chocolate in there This will be the outer shell from the chocolate right Exactly that This mixture is chocolate This is colored coa butter which we have laid out in the democracy that must be laid ou And they are almost ready Now we will do the traditional way A white chocolate you will spread We will use white chocolate I spread the chocolate I collect I want gradually through this process I have the cold marble and I wa My chocolate to arrive on the 27th And how did you get into confectionery I never studied pastry making When I graduated from school I didn't even know I liked it This specific item So I couldn't sit dow In an office to work I went to cook I finished cooking I worked in hotels In Chalkidiki I found a site for the 100 best restaurants in Europe I sent it to all 100 The resume Yes you would have taken all the bets They answered three I went for an interview In two out of three One in Alsace and one in Vienna They both hired me You chose He had a particular fondness for Alsace I went there There I saw the chocolate I saw the macaron It influenced the tastes I saw technical aspects How long have you been working there 1.5 years And when you told me you saw how they eat chocolate and how the chocolates are made You're crazy I went crazy and said this is my job End When the casks are tapped The chocolate we spread has crystallized We will put the filling inside But what do we fill it with This specific filling is Udokomelo With old brandy Can I try a bit of the filling Of course Shock You suggested that I take a taste of Athens behind your chocolates What would that be Or this one with the mastic gum With almond flour I really liked this one with the raki It's your choice if you like them or not The chocolate candies We need to defuse them first Let me do it I'm just hitting it Hit it a little Lift it up and hit it a little Achilles is here Bravo We heard Achilles Yes don't worry my sweet I will take you to Athens Good little chocolates won't survive until Athens As well as the ice cream George has other plans I have a complaint about a show Let me thank my sweet one my friend Even here they could run me over Welcome Hello there you rascal In the beautiful Paranesi We will be ready We will take a life-saving helmet After seeing that you have dressed appropriately And our cup It's hard It's not difficult But it requires respect Well helmets on and let's go Fishing in the river in Paranesti It is an amazing experience You're passing through lush green valleys and impressive branches And you enjoy the unique mountain scenery I didn't get upset about this review I don't know the raft we had left So it's like all the water was going to the others I wasn't getting any water at all Why am I coming for a haircut with you We need to go I'll only go with you for food No for raffling End Food and a little walk A third of the turn made and knelt He told me the next day that he wasn't going to work Ha ha George And somehow the driver fell into the boat A little less Okay it's not very cold What do you say Tell us Brehoulou What do you say John When you tell me Nice guy Akis At 300 the man said it to Leonidas We will fight even in the darkness We'll do some rafting in the dark I didn't think you'd ever say that Row left crew back We right forward Good go ahead Stop I passed through the camp It was a motorbike and I was going to Venice With the gondola I think we made it in time Morning This is the time we finish Early early very early It came out well Well let's load up and get going Drama is a wonderful place I didn't know and I think I've become a fan now Why does he have it all It has wine it has excellent food it has souvenirs it has nature it has a mountain It has a rafter it has mushrooms She is missing nothing And I think you should visit her And maybe I'll be there too