Excerpt from \u201cGastronomos\u201d<\/a>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"[vc_row content_layout=”boxed” equal_height=”” animation_delay=”” disable=”” id=”” class=”” bg_type=”image” bg_image=”” color_overlay=”” enable_parallax=”” enable_pattern=””][vc_column layout=”normal” vertical_align=”auto” animation_delay=””][vc_column_text]\u201cThrough olive and air\u201d, Tsianavas, Karditsa Air-dried pork salami with whole peppers, spices and the secret, patent addition of olive polyphenols. This technique was developed and applied in collaboration with the Department of Food Technology at the TEI of Thessaly and […]<\/p>\n","protected":false},"author":4,"featured_media":3328,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[70],"tags":[],"yoast_head":"\n
\u201cGASTRONOMOS\u201d | \u0391\u03bb\u03bb\u03b1\u03bd\u03c4\u03b9\u03ba\u03ac \u039a\u03b1\u03c1\u03b4\u03af\u03c4\u03c3\u03b1<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tsianavas.com.gr\/en\/periodiko-gastronomos\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cGASTRONOMOS\u201d | \u0391\u03bb\u03bb\u03b1\u03bd\u03c4\u03b9\u03ba\u03ac \u039a\u03b1\u03c1\u03b4\u03af\u03c4\u03c3\u03b1\" \/>\n<meta property=\"og:description\" content=\"[vc_row content_layout=”boxed” equal_height=”” animation_delay=”” disable=”” id=”” class=”” bg_type=”image” bg_image=”” color_overlay=”” enable_parallax=”” enable_pattern=””][vc_column layout=”normal” vertical_align=”auto” animation_delay=””][vc_column_text]\u201cThrough olive and air\u201d, Tsianavas, Karditsa Air-dried pork salami with whole peppers, spices and the secret, patent addition of olive polyphenols. 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