A Three-Day Journey into the Culture and Flavors of Macedonia
Pavilion 16
The Department of Agricultural Products Promotion of the Region of Central Macedonia and the Culinary Professionals Greece join Food & Drinks to present unique Macedonian Cuisine recipes live, using fine local products.
Every day, the Association’s chefs will prepare different delicacies, revealing the secrets and techniques of their craft through dishes inspired by local tradition.
MACEDONIAN CUISINE SCHEDULE
ΩΡΕΣ | ΠΑΡΑΣΚΕΥΗ | ΣΑΒΒΑΤΟ | ΚΥΡΙΑΚΗ |
|---|---|---|---|
11:00 | Foustoron (Pontic Omelet) with Kavourmas, Sourdough Bread | Pontic Manti (Dumplings) | Gaikanas (Traditional Scramble) from Naoussa |
12:00 | Tabbouleh with Halkidiki Agoureleo (Early Harvest Olive Oil) | Batzos Cheese Saganaki, Pepper Gel | Tart with Batzos Cheese and Pumpkin |
13:00 | Naoussa Mantza in a Tartlet with Roasted Pepper and Feta Foam | Risotto with Serres Beans, Black Pig, Pickled Cabbage | Celeriac, Leek, Pork |
14:00 | Mount Athos-Style Cod | Mussels with Tomato Broth and Parsley Oil | Mount Athos-Style Mushroom Soup |
15:00 | Evriston (Egg Pasta) with Katiki Cheese Mousse and Walnuts | Slow-Cooked Veal in Xinomavro Wine and Imathia Apple Purée | Tsompleki (Beef Stew) with Onion Textures, Plum Gel |
16:00 | Black Pig Soutzoukakia (Meatballs) with Graviera Cream and Tomato Chutney | Chickpea Cream, Eggplants with Petimezi (Grape Molasses) | Trachanas with Sausage |
17:00 | Couscous with Thermaikos Gulf Mussels and Aridaia Smoked Paprika Oil | Pork with Quinces and Xinomavro Wine | - |
18:00 | Halkidiki Olive Oil Mousse with Orange Compote | Cream with Pella Peach, Tsoureki | - |
Note: Follow the extroversion initiatives of the Department of Agricultural Products Promotion of the Region of Central Macedonia on social media: @agrifood_products_pkm
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