The traditional recipe for savoro fish gets a special character with its bold combination of rosemary elixir and saffron.
Product Qty
Corinthian organic extra virgin olive oil «Koroneiki» "Ladolea" tin 16.9fl.oz
«Penelope» chamomile from Thessaloniki "Tea Odyssey" 1.2oz
Elixir «Amelie» from Ioannina "Vaimakis Family" 8.5fl.oz
Balsamic vinegar with honey "Kalamata Papadimitriou” 8.4fl.oz
Sea salt grinder from Attica "Kollectiva" 9.03oz