The lees (eonolaspi)

Workshop on the use of lees, which will be delivered by the head chef of KOUZINA, Dina Nikolaou and chef Tasos Paraskevaidis at the fantastic “balcony on the Aegean Sea”, on Mount Athos Resort.

The lees, i.e. the sediment that remains in the tank or the barrel after the fermentation of the wine, is gaining more and more culinary “followers” among the hotel and restaurant owners of Eastern Halkidiki. It is available from Domaine Agrovision and it is already used in the production of lees bread or other yeast dishes.

With the “LOCAL PRODUCT” quality mark of the Aristotelian SYMPRAXIS, wine lees is now the honored product of KOUZINA 2025, the same year that recipes for preparations with wine lees are channeled to companies – members of the Aristotelian SYMPRAXIS.