1st RICE FESTIVAL
September 28 & 29, 2024, Thessaloniki Port, Pier A
The 1st Rice Festival was successfully completed. Thessaloniki Port’s Pier A hosted this unique event organized by the Greek Rice Millers Association (SOE), held under the auspices and with the support of the Delta Municipality. The festival highlighted the delicious, safe, and highly nutritious Greek rice, which is cultivated and produced literally right next to us.
Despite the festival’s early conclusion on Sunday afternoon, due to safety concerns caused by strong winds in the area, both the attendance and the participation of the public in the activities were very enthusiastic and impressive.
At the opening of the event, Sylvia Koumentaki of Chef Stories, the company responsible for organizing and overseeing the event, briefly introduced the initiative to the many official guests and the public in attendance. Georgia Kostinaki, President of the Greek Rice Millers Association, spoke about the importance of rice in the local business landscape and economy, while the Mayor of Delta Municipality, Gerakina Bisbina, highlighted the potential of rice cultivation for the region and its people.
The event was followed by greetings from the Deputy Minister of Rural Development, Dionysis Stamatis, the Deputy Minister of Health, Dimitris Vartzopoulos, the General Secretary of the Ministry of Rural Development and Food (ΥΠΑΑΤ), Giorgos Stratakos, Thessaloniki MPs Stavros Kalafatis, Thodoris Karaoglou, and Fani Papa, the Deputy Regional Governor for Development and Environment, Kostas Youtikas, the Deputy Regional Governor for Agricultural Economy, Giorgos Kefalas, the Presidents of EDOREL, Giannis Arnaoutelis, EAS Thessaloniki, Christos Tsihekas, and finally, the General Secretary of the Thessaloniki Chamber of Commerce and Industry (EBETH), Panagiotis Menexopoulos. The event was also honored by the presence of Revered Father Dionysios, representing the Metropolitan of Thessaloniki, Philotheos, and Iakovos of the Metropolis of Veria, Naousa, and Kampania.
The 1st Rice Festival also hosted the EU RICE Festival (European Rice Sustainable Cultivation Festival), which is being held for the fourth consecutive year as part of the European EU RICE program. The aim of the program is to highlight the sustainable aspect of rice cultivation and to inform consumers about a delicious and safe product that is cultivated and produced in accordance with strict European regulations.
During the initial greetings, the Greek Ambassador of the EU RICE program, Dina Nikolaou, spoke about the actions and systematic promotion carried out over the past three years to target specific audiences such as students, professionals in the hospitality industry, and journalists. She also highlighted the numerous original rice-based recipes created and, of course, the signature Greek dish of the program in Greece—stuffed vegetables (gemista).
The Rice Ambassador, Dina Nikolaou, also participated in the cooking demonstrations alongside renowned and award-winning chefs from hotels and restaurants in the city, such as Apostolos Altanis, Sotiris Evangelou, Dimitris Pamporis, Athanasios Kalfas, Dimitris Katsanidis, Dimitris Kotsivos, Sofia Teftsi, Kostas “Elvis” Markou, and pastry chef Giorgos Sakolevas from the Guild of Confectionery Shop Owners of Thessaloniki (O.B.S.TH.)
The event was once again hosted by the charismatic journalist Kostis Zafierakis, who added his own touch of liveliness and direct engagement with the audience.
In the Tasting Area, ten award-winning restaurants from Thessaloniki set up their kitchens for the weekend, with chefs preparing live, original dishes featuring rice as the star ingredient. Visitors had the opportunity to purchase and taste these creative dishes.
The participating restaurants were:
- Akadimia: Risotto with chicken, almonds & herbs
- Iberico: Carrot risotto with Jamón Iberico, chicken & herbs
- Maiami Seafood Restaurant: Mini Arancini with mussel pilaf
- Marea: Pilaf (stuffed vegetables) with tomato powder & goat’s cheese cream
- Massalia: Rice pudding sphere
- Monmarti: Klinka soup
- Myssirlou: Creamy risotto with garlic butter shrimp
- Thess Bao: Bao with stuffed vegetables
- To Manitari: Risotto with cabbage roll and buffalo meat
- Trizoni Exclusive: Lettuce roll with mussel pilaf and beurre blanc sauce
Alongside the exquisite dishes, guests had the opportunity to refresh themselves with beverages and water sponsored by ZAGORI & GREEN COLA, as well as the Greek beer Vergina from the Macedonian Thrace Brewery. Specialized staff from Samiotakis Catering provided their expertise in serving the public.
The two-day festival was enriched with numerous parallel activities for all ages. In the play area, the lively and experienced team from Lalaland created original games using rice, generously provided by the First Cooperative of Chalastra. Visitors were entertained by music from the Liaison Band, while songs and traditional dances performed in impressive costumes by the Ionian Asia Minor Association “Herodotus,” the Sindos Association “Rodakas,” the Chalastra Youth Center, and the Cultural and Educational Association of Kalohori elevated the festive atmosphere even further.
Such an event could not be complete without talks from academics and institutional representatives about rice and its cultivation.
“Rice at the Base of the Mediterranean Diet Pyramid” was the topic of a presentation by Stavros Kalogiannis, Professor and Chair of the Department of Nutrition and Dietetics at the International Hellenic University. Panagiotis Hatzinikolaou, 2nd Vice President of ELGO-DIMITRA, gave a talk titled “Ecosystems Creating Strong Brands, Adding Value to Traditional Products: The Case of Rice with a View to the Future.”
Kostas Kravvas, a rice producer utilizing precision agriculture, discussed “Producing Greek Rice: With Passion and Advanced Technology for People and the Environment.” Meanwhile, Nutritionist-Dietitian Akritas Isaakidis presented on “Rice as a Valuable Ally in Healthy Eating.”
Major sponsors and key supporters of the event included the companies Agrino, Arnaoutelis, Euricom, 3Alfa, Omega, and Masoutis. Official sponsors were Flexia and TEU, while prominent supporters included BASF, Kampania Transport, and the Federation.
Students specializing in “Culinary Arts – Chef” and “Hospitality Business Management” with a focus on Room Management, from the Experimental School of Advanced Professional Tourism Training of Macedonia under the Ministry of Tourism, participated alongside Director Xeni Gerna, Coordinator Vasiliki Staikou, and Culinary Instructor Sofia Teftsi. They performed live cooking demonstrations and provided support services in the restaurant kitchens and at the reception area.
The event was curated and organized by Chef Stories, a company specializing in Marketing & Gastronomy Consulting and the organization of gastronomic events.