Kalamata Seminar Casts Spotlight on Messinian Gastronomy, Products

The unique flavors and authentic products of the Greek region of Messinia, in the Peloponnese, were recently presented during a seminar on local gastronomy, which took place in Kalamata, upon the initiative of the Captain Vassilis & Carmen Constantakopoulos Foundation.

Held within the framework of the 8^th Tourism School, in collaboration with the Messinia Chamber, the aim of the event was to gather gastronomy professionals and a wide audience interested in further developing the area’s culinary tradition.

During the seminar, gastronomy experts presented flavor combinations from Messinia and ways to creatively use the region’s products. “The hall was filled with colors and aromas… reminding us of the area’s rich tradition,” the foundation said in an announcement.

The seminar also included a number of speeches by a panel of experts on the value of managing the Messinian gastronomy experience.

Photo Source: Captain Vassilis & Carmen Constantakopoulos Foundation

E-survey founder and CEO Thodoris Spiliotis spoke of the principles of the “Athonian Management”, which include a set of management practices adopted by the Monasteries of Mount Athos in Greece and the way these principles could be incorporated in the operation of enterprises.

Furthermore, George Pittas, founder of the Greek Gastronomy Guide (GGG), referred to the need for the creation of “gastronomy communities” that would promote Greek cuisine and develop local societies.

Also, DASC Branding General Director Dimosthenis Brousalis spoke of the importance of branding and marketing when creating a new restaurant; and Harris Tzanis, owner of Product of the Day, a platform promoting food and products of individual producers or small-sized companies, presented the basic rules for achieving harmony between food and beverage.

Photo Source: Captain Vassilis & Carmen Constantakopoulos Foundation

During the last six years, the Captain Vassilis & Carmen Constantakopoulos Foundation has been organizing seminars on Messinian gastronomy, with the aim to present the latest trends to catering and tourism professionals, and pave the way for the sustainable development of the region, in favor of the local agriculture, society, culture and environment.