Specialty Food Magazine

Spring 2017

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/802137

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M ost Americans have never heard of Chios Mastiha, but chef Maria Loi is working to change that. This ancient Greek superfood is a natural resin that adds an herbal, slightly bitter, and slightly sweet flavor to dishes, and boasts a host of medicinal applications, including anti-inflammatory and digestive qualities. Working with the Chios Mastiha Growers Association, Loi hosted an event last November at her New York City restaurant Loi Estiatorio, to help introduce Chios Mastiha to the American palate. Her special menu featured the resin, which has been recognized as a product of Protected Designation of Origin in the European Union since 1997. BY EMILY CROWE PHOTO: MARIA LOI 56 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com q&a; Maria Loi, Loi Estiatorio Showcasing a Little-Known, Ancient Superfood

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