With plenty of inspiration, excellent recipes and the unique PDO and PGI products, our beloved Chef Manolis Papoutsakis enters the kitchen and cooks stuffed artichokes with anthotyro, graviera cheese from Agrafa, sausage and grilled asparagus.

He also prepares fragrant bread in the crock-pot, with Santorini tomato and finally, he sweetens our palate with Cretan carob cheese pies "bathed" with Menalou vanilia fir honey.

We are joined by producer-beekeeper Dimitris Nikolaou, who talks to us about the precious Menalou vanilia fir honey, as well as the nutritionist Paraskevas Papachristos who analyzes the nutritional value of the graviera cheese from Agrafa.