A different event for the promotion of agri-food products was organized on 7th July 2020 at the Restaurant “Nautical Club Park” at Ioannina.

The event was the starting point of a three-day gastronomical journey, which continues to Metsovo and Preveza on 8th & 9th July.

This is an activity developed by the Region of Epirus within the MeDInno project funded within the Cooperation Programme Interreg V-A Greece-Italy 2014-2020 aiming to (a) the promotion of the gastronomic heritage of Epirus considered as a fundamental element of its cultural heritage and an important touristic resource and (b) the further enhancement of Epirus’ local products in terms of competitiveness, extroversion, and visibility.

Within the event, the attendees – representatives of organizations and institutions located in the Region of Epirus, tasted a 7-dishes menu based on local products and recipes, adjusted to the gastronomic tradition of Epirus, with particular emphasis on the sheep and goat dairy and meat products.

The keynote speaker of the event was the Governor of Epirus Mr. Alexandros Kachrimanis, who highlighted the strategic objective of the Region of Epirus to support transhumance livestock breeding and the small livestock breeders and producers, as well as to promote the local products of Epirus. While the MeDInno Project Manager, Mrs. Vassiliki Igoumenidou presented the project idea and main implementation axis.

The event was attended by the Greek project partners, represented by Mr. Ioannis Dekolis, President of the Association of Transhumance Livestock-Breeders of Epirus and Mr. Marco Della Puppa, General Secretary of the Greek-Italian Chamber of Commerce of Thessaloniki. The representatives of the Union of Provinces of Puglia and the Confederation for Italian Farmers of Bari and the Chamber of Commerce of Foggia shared their experience within the project through a live web connection.












Decomposed vegetables pie, lamb pastrami, “galotyri” mousse, wild garlic pesto


“Galaktoboureko” (a dessert of phyllo dough and custard) with goat milk, cinnamon crumble, thyme honey gel and mallow marmalade


Click here to watch the menu of the event