Artisanal halva with wholemeal tahini and cane sugar 450g

Artisanal Halva of Drapetsona (suburb of Athens) is considered one of the best in Greece and probably in the world!

This one is made with whole almonds and produced with excellent wholemeal tahini for magnificent taste and healthy eating
The workshop was opened in 1924 by Kostas Mezardasoglou, originally from Asia Minor, who settled in Drapetsona after the disaster. Mezardasoglou worked in a halvah factory in Asia Minor, where he learned the art of traditional handmade halvah.

A few meters from where daily production takes place today, in a wooden cabin that dominated the region at the time, Kostas began producing halva, with rudimentary means.

A few years later, the state allocated land to the refugees by drawing lots. Kostas obtained a strip of land (10 meters x 3 meters) to build the building where the laboratory is still located today. Over the years, his son Giorgos learned this art, which changed the name of the town to Mezardas. Eventually he took over production entirely, when Kostas' father could no longer continue doing the hard work due to his age.

In 1984, George collaborated with Eumorfios Kosmidis. When he retired due to retirement, in 1986, his place was taken by Nikolaos Gavrilis, also from Asia Minor and having studied shipbuilding, who "was shipwrecked" while his passion for halva "emerged". Since 2002, when Eumorfios Kosmidis retired, Nikolaos Gavrilis has maintained with his partners the “unique” welding workshop which remains among the many that once existed in Piraeus.

This may be considered an exaggeration, but many consider Drapetsonas halva to be the best halva in the world.