Discover Greek traditional products at “Mezé Project”
The culinary excellence and quality of Greek food and drinks was displayed through unique dishes – suggestions for appetizers created by renowned chefs.
Titled “Mezé Project”, the live cooking shows of this year’s event, which took place on all three days on the stage of Hall 1, focused on the creation of suggestions for appetizers based on high quality and nutritional value of Greek food and drinks.
Culinary tradition… of Attica, Spata, Saronic, Ionian Islands and Italy
At the beginning of the presentations, representatives from the Municipalities of Spata, Saronikos and Markopoulos presented the Attica Vineyard Program. The aim of the program, as they mentioned, is to highlight the comparative advantages of Attica, such as its fine wines, and to invest in actions aimed at strengthening the regional economy and promoting Attic products in international markets.
Afterwards, the representative of Ice – Italian Trade Agency, Fabrizio Camastra presented this governmental organization that promotes the internationalization of Italian companies, in accordance with the strategies of the Italian Ministry of Economic Development. At his side was the owner and Chef of restaurants in Athens and Rhodes, Giovanni Scaraggi who of course created unique appetizers with the flavor of Italy!
Τasos Tolis, Giovanni Scaraggi
Chefs Macheras Christos and Mourelatos Babis presented suggestions for appetizers based on high-quality products from the Ionian Islands Region, while at the same time Nektarios Aravantinos, President of the Agrifood of Ionian Islands made a special mention on olives, olive oil, kumquat, soft drinks, wines, cheeses, lentils, bream, which are some of the most famous products of the Ionian Islands.
Finally, the famous chef Dina Nikolaou held a unique cooking Masterclass of the European EURICE program where she created original recipes using meso-sperm Greek rice and marrying tradition with modern techniques and ideas. She was joined on stage by the representative of the Organization, Ms. Sylvia Koumendakis, who spoke extensively about the program which aims at the sustainable aspect of the cultivation of mesosperm rice of the Ronaldo variety.
Recipes from C.Macedonia, E.Macedonia – Thrace, Crete, Epirus, C. Greece & N. Aegean
Appetizers from the wonderful regions of our country, made with local fine products won the public’s interest and impressions. The visitors had the opportunity to watch experienced and renowned chefs presenting appetizers with Greek food and drinks. The Region of Crete with Chef Georgia Koutsoukou took us on a journey to Crete, by cooking traditional recipes. Afterwards, Chef Kostas Georgatzas from the Association of Culinary Professionals of Greece, represented the Region of Central Macedonia and using local products from the region enchanted the audience with his culinary creations. He was joined on stage by Bane Prelevic, Vice-Regional Governor for Εxtroversion, who referred to the characteristics that make the products of the region’s businesses so special. During the day, Chef Tasos Ragousis from Chefs Club of Greece presented delicious appetizers originating from the Region of Eastern Macedonia – Thrace. At his side was Deputy Regional Governor Anargyros Patakakis, who spoke about the region’s gastronomic excellency.
Cheese products, olive oil, honey, nuts, raki and wine with high nutritional value, rich taste and aromas were for chef Nektaria Kokkinaki, who represented The Agro-nutritional Cooperation of the Region of Crete, the best basis for appetizers.
Appetizers from the wonderful regions of our country, made with local fine products won the public’s interest and impressions. The visitors had the opportunity to watch experienced and renowned chefs presenting appetizers with Greek food and drinks. The Region of Crete with Chef Georgia Koutsoukou took us on a journey to Crete, by cooking traditional recipes. Afterwards, Chef Kostas Georgatzas from the Association of Culinary Professionals of Greece, represented the Region of Central Macedonia and using local products from the region enchanted the audience with his culinary creations. He was joined on stage by Bane Prelevic, Vice-Regional Governor for Εxtroversion, who referred to the characteristics that make the products of the region’s businesses so special. During the day, Chef Tasos Ragousis from Chefs Club of Greece presented delicious appetizers originating from the Region of Eastern Macedonia – Thrace. At his side was Deputy Regional Governor Anargyros Patakakis, who spoke about the region’s gastronomic excellency.
Cheese products, olive oil, honey, nuts, raki and wine with high nutritional value, rich taste and aromas were for chef Nektaria Kokkinaki, who represented The Agro-nutritional Cooperation of the Region of Crete, the best basis for appetizers.
The live cooking shows continued with the Region of Epirus with Chefs Tasso Toli and Hector Ioannou making appetizers with the outstanding Epirotian cheeses. Chef Panagiota Doubris highlighted the nutritious foods from the Region of Central Greece through her recipes.
Finally, the live cooking shows were completed with recipes by Chef Tzeni – Ioanna Paleologou, who used products from the North Aegean Region, such as legumes, pasta, cold meats and natural aromatics and mastic! She was joined on stage by Nikos Nyktas – Vice President of Promotion and Pitsios Panos – Marketing Executive who referred to the Region’s programs and actions to connect the primary production sector with the tourism and the food service industry and develop also its export opportunities.
Flavors from W. Greece, Peloponnese, S. Aegean, Thessaly & W. Macedonia
Τhe culinary excellence and quality of Greece’s products were displayed for the first day through unique dishes – suggestions for appetizers created by renowned chefs.
The live cooking shows started with the presentation of proposals for delicious appetizers from the Chefs Club of Greece and Chef Mandros Vassilis, who cooked with local products from the Region of Western Greece. Afterwards, the Akropolis Chefs Club and Chef Kovaios Konstantinos created appetizers with excellent products from the Attica Region.
Delightful dishes that “honoured” the land of the Peloponnese Region were created by the Chefs Club of Greece and Chef Panagiotis Bourtsouklis, and then the public had the opportunity to see recipes for appetizers with local products from the South Aegean Region, which they prepared Chef Nikos Christoforou, from the Dodecanese & Cyclades Chefs Club. They were accompanied by the representative of the Deputy Regional Governor’s Organization, Filimonas Zannetidis.
The day went by with aromas and flavors from every corner of Greece flooding the stage and culinary proposals stealing the show as the live cooking shows continued with the Region of Thessaly and the Chefs Club of Greece and Chef Panagoulis Vassilis, with the Region of Western Macedonia and Chef Giorgos Karavangelas and with the Chamber of Serres and Chef Tati Bokotsi, from the Chefs Club of Greece.
MEZÉ PROJECT
10.30- 12.00
Municipalities of Artemida-Spata/Saronikos/ Markopoulo – Subject: Attica Vineyard Program
12.15 – 13.00
Ice – Italian Trade Agency – Subject: An Italian Culinary Journey- Presentation Chef: Giovanni Scaraggi, Owner and Chef of Restaurants, in Athens & Rhodes – Organization Representative: Fabrizio Camastra
13.45 – 14.45
Region of the Ionian Islands – Subject: Mezze Project- Presentation Chef: Christos Machairas / Mourelatos Babis/ Organization Representative: Nektarios Aravantinos – President of the Ionian Islands Agrifood
15.00 – 16.30
Eurice – Cooking Demonstration with Rice – Presentation Chef: Dina Nikolaou – Organization Representative: Mrs. Koumentaki