This year’s third consecutive annual EU RICE FESTIVAL, was organized on September 16 and 17, at the premises of the 87th TIF, and lasted two days. The series of events “Information and Promotion Activities aimed at highlighting the sustainable aspect of rice production in Greece and Spain”, within the framework of the EU RICE European Program, are organized by the Agricultural Partnership of Thessaloniki S.A. and the Consejo Regulador de la DOP Arroz de Valencia (PDO Valencia Rice Regulatory Authority) under the slogan “We choose European rice for a sustainable environment”.
Chefs from well-known restaurants and culinary schools in Thessaloniki, along with women and representatives of Cultural Associations of Halastra, not only showed their culinary skills by preparing local dishes, but also entertained the crowd with traditional dances, songs, and vibrant performances. Additionally, attendees had the chance to discover the exceptional quality of Greek European rice and taste a variety of unique and original dishes made with this premium product. Their presence added to the event’s charm and success.
Also important was the extensive briefing provided by representatives of EASTH and agricultural cooperatives, highlighting the dynamics and sustainable aspects of rice cultivation in the region, as well as the safety of this agricultural commodity cultivated in Greece and Europe. Additionally, the strategy program aims to promote the product among consumers and professionals, with the ultimate goal of establishing stuffed rice as the Greek national dish made with rice.
The presence of Chef Ambassador of the program in Greece, Dina Nicolaou, along with the distinguished Spanish Chef, Ruben Fenollar, who prepared the authentic paella of Valencia, added a special touch to this two-day event, rich in flavors.
We tried a total of 13 traditional, but also original and highly creative recipes with rice:
-Crayfish with rice, by Eleni Papadimitriou of the Chalastra Youth Center.
-Pontian kildiritsia, by Sofia Georgakaki of IEK DELTA 360.
-Paella Valenciana and Paella with seafood, by Spanish Chef Ruben Fenollar.
-Juvarlaki made with cod, by Konstantinos Vanidis of Mezen restaurant.
-Chicken pilaf, from Rice Ambassador Dina Nikolaou.
-Rice pudding with caramelized apricots, by Rice Ambassador Dina Nikolaou.
– Mydopilafo & Atzem Pilaf, from the Actions & Culture Association “I Halastra”
-Juicy pilaf with pear, almond, thyme and smoked cheese Metsovou, by Smaragda Makri, MARMITA.
-Pilaf with mutton , slow-cooked in a Dutch oven, by Stelios Kanzoura of Mysirlou restaurant.
-Snails fried with rice, by Michalis Adamidis, of Akrovatis restaurant.
-Caramelized Pliaf, by Eugenia Papantoniou and Maria Trapsoni of Gaia.
The
presentation of the Festival was undertaken by the well-known, tireless and
experienced host, Kostis Zafeirakis who infused the event with his
vibrant energy and charisma., Christos Tsichitas – President of EASTH(Agricultural
Partnership of Thessaloniki), Konstantinos Giannopoulos – General Director of
EASTH, Christos Gatzaras – President of Interprofessional Rice (EDOREL) and
First Agricultural Cooperative of Halastra, Vassilis Koukourikis – President of
B’ Agricultural Halastra Cooperative. The team from Spain was represented by
Santos Ruiz and German Carratala.
The executing
body of the program is Novacert (www.novacert.gr), the largest consulting
company specializing in the agro-environmental sector and the food industry,
while the implementation of the events in Greece has been undertaken by our
company Chef Stories.