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02.04.18

DODONI, leading dairy industry in Epirus, received significant recognition at this year's ''GREEK VALUE awards of Northern Greece 2018''. It was awarded in the ''Regional Excellence Epirus'' category, for its invaluable contribution and activities in the local community of Epirus and Ioannina.

27.03.18

Over the past five years, Dodoni Dairy industry has donated more than 1.2 million portions of products and over half a million euro to social responsibility programmes in the wider region of Epirus - living proof of the trust that the local community places in the company every day.

06.02.18

Slice the onion. Chop the parsley. Weigh the ingredients you’re going to use.

06.02.18

Soak the mushrooms into the warm water. Weigh all the ingredients and chop the onion. 

06.02.18

Use the high setting for heat to melt the butter and sauté the onions for one minute. Add the garlic and the celery, and leave them for another minute. Pour in the mushrooms and stir them at intervals, letting their liquids evaporate. Take out a few mushrooms and put them aside to use as garnish. Sprinkle the flour onto the mix and leave it to brown for ½ minute.

19.12.17

In a large frying pan, bring the oil to heat using the high setting. Put in it the chicken, cut into small bites. Turn them around regularly and leave to sauté on the outside for approximately 3 minutes, until they are well browned. Add the mushrooms and, once soft and all liquids have evaporated, set them and the chicken bites to one side (half) of the pan. Use the other half to sauté the onion for one minute, and the garlic cloves for another ½ minute.

Add the tomato sauce, salt, pepper and parsley, stirring them together. Lower the heat setting to medium and leave to cook for 5 minutes.

In a bowl, mix the mashed potato, milk, eggs, melted butter, and grated graviera.