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The Greek red peppers are full of aroma and color and constitute a pleasant culinary and aesthetic surprise. They look lovely on the table, while their peppery taste makes them ideal for white and red wines, as well as for stronger drinks.
Red peppers are a delicious, sweet, yet low-fat food, rich in Vitamins C, A, K and E. They also give a healthier flair to our table. One cup of raw chopped red peppers contains anti-oxidants and lutein that beneficially affect our eyesight. The most known red pepper type is the one produced in Florina (in northern Greece).
The green olives of Chalkidiki with red peppers ideally accompany a sparkling wine, a rosé from Amyntaion, a Prosecco from Piemonte, as well as the domestic Malagouzia variety, which due to its leafy flavor perfectly suits the mild aftertaste of the red pepper.
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