Mediterranean FlatBreads

Mediterranean FlatBreads Since 1964 “MEDITERRANEAN” has been baking Pita Flat-Breads, every day, with absolutely no inter

05/16/2016

In the past decades, when there were no packing means other than natural raw material, like wood, feta cheese was traditionally matured and traded in wooden ...

05/16/2016

Made using pasteurised sheep’s and goats’ milk, this barrel-aged feta was applauded for its “clean and vibrant flavour, with a lemon finish”. The panel also ...

05/15/2014

Established in Astoria N.Y. in 1964, Mediterranean Pita has been baking Pita/Flatbreads every day, with absolutely no interruption.
"Our objective is to offer food products & ingredient alternatives of high quality and superior standards, to the distributor, the restaurateur and the retailer that wishes to feature the best genuine products with authentic flavors and truly wholesome ingredients; at the most competitive price"

05/15/2014

Munching on this beautiful grilled pita pocket stuffed with humus and chopped horiatiko Greek salad for lunch today - YUM

So simple and easy Greek salad/dressing recipe here - http://thegreekvegan.com/horiatiko-greek-salad/ Happy Friday!

Roussas "Feta of Almyros" is a traditional product with a Protected Designation of Origin (PDO) status. This means that ...
05/08/2014

Roussas "Feta of Almyros" is a traditional product with a Protected Designation of Origin (PDO) status. This means that the cheese is produced exclusively using fresh Greek sheep and goat's milk. The milk from this region is renowned for its quality due to the rich, aromatic flora upon which the herds graze. Roussas Dairy Feta cheese production begins the morning after the herds have been milked. It is left to mature for at least 2 months to allow it to develop all of its aroma and flavor characteristics. The Roussas Dairy is run by third generation Feta manufacturers & is considered one of the BEST in the WORLD ! One of the few PDO/DOP Greek Feta available in a pre-pack retail package.

04/25/2014

Have you try our Organic Roussas Feta?

Yes, yes and yes. Made with Mediterranean yogurt & our "Eleon"extra virgin olive oil so it's healthy -- cucumbers, garl...
04/22/2014

Yes, yes and yes. Made with Mediterranean yogurt & our "Eleon"extra virgin olive oil so it's healthy -- cucumbers, garlic, dill or mint, tzatziki is served alongside meat dishes and mezes & of course our Mediterranean Pita Bread!

Guys, where would we be without Greek yogurt? Breakfast just wouldn't be the same. But while we eat Greek yogurt for bre...
04/22/2014

Guys, where would we be without Greek yogurt? Breakfast just wouldn't be the same. But while we eat Greek yogurt for breakfast, in Greece it's enjoyed as a dessert -- with honey, naturally.

Garlic an essential ingredient for longevity!
04/22/2014

Garlic an essential ingredient for longevity!

04/21/2014

Feta Salsa recipe fresh and yummy!!!! :)
1/2 lb feta Roussas
2/3 cup sun dried tomatoes (in oil)
1/2 cup pitted kalamata olives Mediterranean
2 tbsps fresh dill
3 tbsps flat leaf parsley
2 scallions
1/4 cup olive oil Eleon
Mix it all together and ready to say opa!!!
Don't forget to drink some ouzo yamasss!!!

Our Kalamata olives getting ready to become Kalamata extra virgin olive oil!! LIKE LIKE
04/10/2014

Our Kalamata olives getting ready to become Kalamata extra virgin olive oil!!
LIKE LIKE

04/10/2014

The Eating Pattern of The Mediterranean Diet Pyramid

Dietary data from the parts of the Mediterranean region that in the recent past enjoyed the lowest recorded rates of chronic diseases and the highest adult life expectancy are characterized by a pattern similar to the one illustrated in the list below. The healthfulness of this pattern is corroborated by more than 50 years of epidemiological and experimental nutrition research. The frequency and amounts suggested are in most cases intentionally nonspecific, since variation was considerable. The historical pattern includes the following (several parenthetical notes add a contemporary public health perspective):

An abundance of food from plant sources, including fruits and vegetables, potatoes, breads and grains, beans, nuts, and seeds.
Emphasis on a variety of minimally processed and, wherever possible, seasonally fresh and locally grown foods (which often maximizes the health-promoting micronutrient and antioxidant content of these foods).
Olive oil as the principal fat, replacing other fats and oils (including butter and margarine).
Total fat ranging from less than 25 percent to over 35 percent of energy, with saturated fat no more than 7 to 8 percent of energy (calories).
Daily consumption of low to moderate amounts of cheese and yogurt (low-fat and non-fat versions may be preferable).
Twice-weekly consumption of low to moderate amounts of fish and poultry (recent research suggests that fish be somewhat favored over poultry); up to 7 eggs per week (including those used in cooking and baking).
Fresh fruit as the typical daily dessert; sweets with a significant amount of sugar (often as honey) and saturated fat consumed not more than a few times per week.
Red meat a few times per month (recent research suggests that if red meat is eaten, its consumption should be limited to a maximum of 12 to 16 ounces [340 to 450 grams] per month; where the flavor is acceptable, lean versions may be preferable).
Regular physical activity at a level which promotes a healthy weight, fitness and well-being.
Moderate consumption of wine, normally with meals; about one to two glasses per day for men and one glass per day for women. From a contemporary public health perspective, wine should be considered optional and avoided when consumption would put the individual or others at risk.

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11101

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(718)7863399

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