Thousands of F&B professionals who visited the expo on its 2nd day had the chance to see the wide range of products offered by the 1,300 exhibitors.
An equally impressive number of F&B professionals from all around Greece attended today FOOD EXPO 2023, at Metropolitan Expo. The Expo’s second day was marked by even lively conversations and many business agreements. A large crowd of professionals from the sectors of organized retail, wholesale trade, F&B industry, hotel and catering crossed the gates of Metropolitan Expo in order to discover firsthand products from 1,300 Greek and foreign exhibitors. Yet another day, quite a lot key buyers from Greece and abroad pointed out the variety and quality of products they came across at the exhibition and they were more than happy to draw a parallel with similar global Expos abroad.
What is more, Oenotelia which runs parallel to FOOD EXPO at Hall 1, made a great impression, as Greek visitors and foreign wine importers had the opportunity to meet with producers from the domestic viticulture zones and see with their own eyes the wealth and quality of Greek vineyards.
Special events: A source of know-how and enthusiasm
Participation in parallel events was equally high; visitors and exhibitors were able to attend interesting speeches, workshops and live cooking shows.
More specifically, the presentations of today’s Workshops & Seminars held in Hall 2, focused on the new trends in the butcher shop and the most modern cutting techniques. On the specially designed stage, leading industry professionals and executives of the Greek meat market shared their know-how, through key presentations and demonstrations such as French cutting of beef and preparations of French know-how, cutting and preparations of pork and lamb, as well as preparations with minced meat. See more here.
The second day of the Mediterranean Food Stage in Hall 1, began with the Region of Epirus and the presentation of local recipes by Chef Hector Ioannou, followed by the Region of Western Macedonia and the presentation of recipes by Chef Tassos Protopsaltis and the Region of the South Aegean and the presentation of recipes by the Chefs Club of Dodecanese & Cyclades. The live cooking shows continued with the Central Greece Region with a presentation by Chef Alexandros Dramaliotis, the Crete Region with Chef Manolis Rainakis and the North Aegean Region with Chef Vangelis Bilimbas. Furthermore, a Workshop was held by the National Accreditation System with a theme that included Greek Food and Beverages as a means of attracting tourist interest and development and the role of Local Government in the development, strengthening and extroversion of the Food Industry. See more here.