As part of the European program entitled “Actions to Inform and Promote Sustainable Rice Production in Greece and Spain”, an educational seminar was organized at the Public IEK Lagada for the dynamic audience of the next generation of cooks and confectioners.
At the Public IEK Lagada, the traditional cook Nektaria Kokkinaki prepared three recipes with reference to tradition and using meso-sperm Greek rice:
- White rice
- Mushroom pilaf
- Sweet rice cake
The result excited all the students, while during the process, the opportunity was given to present and discuss the excellent taste and behavior of the Greek European meso-sperm rice in cooking, but also the value of the creation and evolution of the tradition.
The reception of the school managements in general, the cooperation, the interest of the professors and above all the participation of the students is great, indicative of the high level of studies of the schools, while they confirm the value.
