promotion of the Macedonian Cuisine internationally.
Sunday, January 15, completed the four-day specialized culinary familiarization trip – Press trip of the prestigious international travel journalist and author of the USA Today, Eric Grossman, in partnership with the Chefs Club of Northern Greece and the Association of Hoteliers of Thessaloniki for the stay.
The first contact of mr. Grossman with the city was through his tour in the restricted local food markets in the city Kapani, Modiano, etc., as well as in the test of local traditional tastes of Thessaloniki. On the same day, he visited the Winery and the Museum of the Domaine Gerovassiliou, where she met the owner mr Vangelis Gerovassiliou, and tasted the special varieties of Macedonian wines.
In the daily educational trip in the Macedonian cuisine, with the President of the Club Chefs of Northern Greece, visited the local cheese factory and enjoyed the process of preparation of the slice, saw and participated in the preparation of the round, tasted tripe, and soup, and finally met the traditional pontian cuisine in the women’s cooperative of Agios Antonios.
At the Annual Symposium of the Chef’s Club, which was held on Monday 16 January 2017, initiating the operators stressed the importance of joint actions for the best possible view of the Macedonian Cuisine and the contribution to the tourist promotion of the Region of Central Macedonia. Specifically, the symposium attended by the Chairman of the Agency for Tourism Promotion and Marketing.Thessaloniki and vice-governor of Thessaloniki, greece Voula kidding me, the ΑντιπεÏιφεÏιάÏχης of Tourism and Culture Alexander Thanos and the Members of the Rural Economy Fanis Priest, the Tourism Organization of Halkidiki and Thessaloniki Convention Bureau.
The promotion of the Macedonian cuisine in the strategic planning of the tourism organization of Thessaloniki
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