Trikalinos products are recognized and appreciated in Greece and on abroad.
The company very often is presented in many articles and publications. Also,
well known Chefs who have tried Trikalinos Grey Mullet Bottarga included it
in their menus and they talk with excitement about the product.
 Interview with Chef Thomas Keller
Do you travel and see things in other cuisines, in other countries, that
might interest you? Very little. We try to be inspired from within, rather than from without.
We want to take what we know, what we do, who we are and interpret that ourselves, and be inspiring to one another, a very collaborative
form. That helps maintain and grown the philosophy, rather than going out and saying oh, I saw something interesting in Japan, let's
do that ourselves. Certainly, getting fresh Greek bottarga is very inspiring. You just
serve it as that. It doesn't become a component in one of your dishes.
 Interview with Jose Andres www.superchefblog.com
SC: You are supporting Iberian ham. Do you have a product line - pots and pans or foods? Will we see them soon?
Jose Andres: We have two or three ideas. I want to have a product line not for the ego, but to help cover an area that is not covered by anyone, to give service to people. The ham is very important, it was a personal commitment as a chef. We also have a wonderful Bottarga, grey mullet roe. I need this product in my restaurant. I love it. I came across it in Greece. I use it in Zaytinya. It wasn't being imported in the US, so Zaytinya brought it over. Now we are partnering with Roger's Collection for the Avgotaraho Bottarga and the ham.
 www.joseandres.com
[...] Afterwards, even though he was exhausted,
I dragged Jamie over to Zaytinya to show him what we are doing there. Jamie fell in love with the avgotaraho, a type of dried mullet roe from Greece. This product is extremely rare, even in Greece, so I am especially proud to be the only restaurant in the United States serving it. [...]
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