Chef Stories successfully organized, for the
second consecutive year, the EURICE Festival, a rice festival held at the 86th
Thessaloniki International Fair (TIF). This event is part of the European
Program “Actions for Information and Promotion aiming to highlight the
sustainable aspect of rice production in Greece and Spain,” with the
Agricultural Partnership of Thessaloniki (EAΣΘ) and the Consejo Regulador de la
DOP Arroz de Valencia as contractors. The program is executed by Novacert, the
largest consulting company specializing in the agri-environmental sector and
the food industry.
A lot of people visited the specially designed outdoor area of the booth during the two days of the festival. The response was significant, with positive feedback from visitors regarding their acquaintance with Greek European rice. The extensive information provided by representatives about the dynamic, sustainable aspect of rice cultivation in the country, food safety, cultivated in Greece and Europe, and the program’s strategy to establish stuffed dishes as the Greek national dish with rice, was also noteworthy. Additionally, guests had the opportunity to meet distinguished chefs who participated in this two-day event.
A highlight was the presence of the Chef Ambassador of the program in Greece, Dina Nikolaou, and the distinguished Spanish Chef, Ruben Fenollar, who cooked the authentic paella from Valencia. A total of 12 original rice recipes were tasted during the festival, including dishes prepared by various chefs and ambassadors:
- Rice pudding with coffee sauce and caramelized popcorn, by Vangelis Asimakopoulos of “Canteen”
- Dolmadakia with rice filling, by Dimitris Stachtaris of “Trizoni”
- Seafood paella, by the Spanish Chef Ruben Fenollar
- Spicy rice with minced meat, by Chef Ambassador Dina Nikolaou
- Risotto with crayfish, by Stelios Kantzouras of “Mysirlou”
- Vegan rice pudding, by Chef Ambassador Dina Nikolaou
- Vegetarian risotto stuffed with zucchini and egg-lemon sauce, by Pavlos Dafis of the Culinary Professionals Greece
- Valencian paella, by the Spanish Chef Ruben Fenollar
- Juicy pilaf with eggplant, fig, and aged graviera cheese, by Smaragda Makri of “Marmita”
- Fried rice with crabmeat and seasonal vegetables, by Giannis Katsantonis of “Argofageio”
- “Traditional Pliaf” from the Youth Center of Chalastra Dance Cultural Association
- Rice pudding with rice cracker and mastic, by Giannis Giannakaras of “Massalia”
The festival was hosted by the well-known Kostis Zafeirakis, who added his own lively touch to the event. Throughout the two days, guests were honored by the presence of Christos Tsichitas – President of EAΣΘ, Konstantinos Giannopoulos – General Manager of EAΣΘ, Leonidas Kouimtzis – President of the Interprofessional Rice Organization (EDOREL), Vasilis Koukourikis – President of the B Agricultural Cooperative of Chalastara, as well as a representative from a rice processing unit in Lamia.
The festival was preceded by a two-day Fam Trip for journalists, who had the opportunity to visit rice fields in Chalastara, rice mills, engage with representatives of E.A.S.TH. and rice producers, and taste local delicacies at restaurants in the area.
