“What the Earth makes becomes pickle” the vegetable lovers say even today. The time of the manufacture of the pickle is in late summer – early autumn when there are plenty of vegetables. The pickle is an excellent snack for tsipouro and an ideal company for legumes.
Delatola cottage industry, “To Ntoulapi tis Giagias”, operates since 1996 and continues the effort for the revival of flavours and tradition with yearning. The pure raw materials used are chosen carefully from the Greek Earth, from 100% vegetable products, in old traditional recipes, without adding preservatives.