The Municipality of Thessaloniki offers the opportunity to the visitors of the 86th Thessaloniki International Fair to explore the past and the future of gastronomy through tastings, dietary recommendations and demonstrations that will be held at the pavilion of the Municipality of Thessaloniki.
Having as a thematic axis the issue of Food Waste one of the major concerns of the worldwide community, the Department of Tourism is hosting a series of gastronomical events, informative discussions about diet and tastings.
● Tuesday September 13th at 19:00
The president of the Bakers Association of Thessaloniki “Profitis Ilias”, Elsa Koukoumeria will reveal to the audience truths and lies about bread.
Chef Giannis Katsantonis will refer to the movement “Chefs for zero hunger” while cooking the simple pasta dish “Aglio e Olio” and showing us clever ways to make good use of our leftover bread.
● Thursday September 15th at 19:00
A feature on healthy diet where President Athanasios Staboulidis and the members of “Action for Celiac Disease” will inform you on how gluten affects people suffering from celiac disease. Executive chef Nick Lioggaris, association advisor of that action will present to the audience a classic pasta recipe, a conventional product that can be easily found at the supermarket while giving all the necessary cooking indications for the people suffering from celiac disease and finishing with a vegan, gluten and lactose-free chocolate mousse as a dessert.Specialist Internist Alexandros Mourouglakis, President of the Scientific Committee of the Panhellenic Association Supporting People Suffering from Obesity, will address the issue of obesity as a modern pandemic.
●Friday September 16th at 19:00
Chef and Professor of Gastronomy Giorgos Palisidis will prepare easy and tasty recipes which we could make from whatever is left in our fridge and at the same time Dr. Emilia Vassilopoulou, Assistant Professor of Diet and Nutrition in the Department of Nutritional Sciences & Dietetics at the International Hellenic University, will talk about the nutritional value of these dishes.
“Everyone ought to make small changes in our everyday lives for a better tomorrow. The issue of Food Waste is not only economical or ethical. It is mainly environmental. With respect to the principals of sustainability, Thessaloniki as a city of gastronomy and member of the UNESCO Creative Cities Network, implements actions aiming to raise public awareness on dietary issues” stated Maria Karagiannh, Deputy Mayor of Culture and Tourism.
86th Thessaloniki International Fair
Entrance from the YMCA Gate-DEI
Opposite the OTE Tower
