4 sea food pasta = from Tuscan

How could the culinary culture of Tuscany be networked with our own seafood cuisine in the destination of marine abundance – the Athonian gulfs?
Easily.

In the Athonian Society, where all the gifts of the sea are divinely concentrated, our own seafood production meets the Italian pastes and creates a new, authentic identity in the world’s cosmopolitan confusion.
In the destination of true stories, culinary myths – between the delicious, the mystical, the mundane and the otherworldly.
The Italian visiting chefs Lorentzo Muratore and Girolamo Ganci meet today the executive chef of Kitchen Bar 21, Dimitris Foras and make an authentic Tuscan pasta with products of the land and the sea.

They offer it to us, accompanying it with local beers SEVEN SEALS from Stathoris brewery!

Are you gonna miss it?
No way!