Kontos Foods, Inc., a Patterson, New Jersey, USA-based manufacturer and distributor of traditional Greek and Mediterranean foods, will be showcasing its fillo and kataifi doughs, among other prodcts, at the Anuga in Cologne, Germany, Oct. 5-9.
“This show is a key venue for us to share our products with a global audience, with a specific eye on Europe, which is a strong market for flatbreads,,” said Steve Kontos, vice president of Kontos Foods. “We are also keen on offering fillo dough and kataifi dough products.”
At the show, Kontos will offer the following menu suggestions for its featured products:
- Kataifi Dough – Finely spun strands of fillo can be counted on to add a crunchy flair to Asian dishes, particularly shrimp, scallops and fish.
- Fillo Dough – Very thin dough, traditionally used to make Greek and Mediterranean appetizers and desserts such as Spanakopita and Baklava, can be used to wrap all types of fresh fish from salmon to swordfish, to make mouth-watering turnovers.
- Cocktail Flatbread – Approximately two inches in diameter, these special flatbreads are the perfect substitute for crackers in almost any appetizer. Top them with fresh seafood salad to make the perfect party treat.
- Greek Lifestyle Flatbread – A hand-stretched flatbread with more protein, less carbohydrates, sugar and calories than other flatbreads; ideal for sandwiches as well as appetizers.
- Kontos Baklava – A sweet Mediterranean dessert tradition: chopped walnuts and almonds layered between flaky fillo dough sheets, baked, then soaked in a sweet honey syrup.
