History
The Epirus Gastronomy Club was founded in 2008 by renowned gastronome Alexandros Giotis and a group of Epirotes driven by a passion and enthusiasm for researching, discovering, and promoting traditional recipes, techniques, and forgotten ingredients from the land of Epirus.
Our collaboration with local producers, restaurants and other food service companies, organizations, and gastronomy and wine experts in Greece and abroad has given us the opportunity to share new knowledge and experiences with our members and to promote local production and our traditional gastronomy abroad.
Our collaborations with educational and cultural institutions allow us to contribute to the shaping and culinary development of a new generation of people who will love traditional cuisine and, through this love, preserve all the positive elements of the old Epirus culture.
In addition to Greece, the Epirus Gastronomy Club has collaborated with organizations and presented Epirus Gastronomy in Albania, Kosovo, Cape Verde, Romania, Italy, Spain, Portugal, Ghana, and elsewhere.
Founder of the Gastronomy Club
Alexandros Giotis (1953 – November 12, 2011) was a Greek journalist, food critic, author, and one of the pioneers of independent radio, having participated in numerous such projects in the late 1980s.
He studied journalism and psychosociology in France. He then worked as a journalist for French radio in Paris and as a correspondent in Athens. At the same time, he undertook journalistic assignments in the Sahara, Israel, Spain, Switzerland, the Netherlands, Africa, France, and Greece.
As early as 1983, he worked as a food critic, culinary expert, and scholar of culinary tradition, history, and folklore. He published books as well as articles in magazines and newspapers. He collaborated with well-known restaurants throughout Greece as a culinary consultant or kitchen manager, and for a short time hosted a cooking show on ERT. He was also one of the editors of the “Gastronomos” supplement for the “Kathimerini” newspaper and a member of the Epirus Gastronomy Club.
