In the context 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 N. Moudania for the dynamic audience of the next generation of cooks and confectioners.
At the Public IEK N. Moudanion, Chef Instructors Anastasiadis Athanassios and Gratzias Fotis prepared with their students two inspired savory recipes and the traditional cook Nektaria Kokkinaki prepared a sweet recipe with reference to tradition and using meso-sperm Greek rice:
- Aromatic rice croquettes stuffed with shrimps
- Mushroom pilaf
- Rice pudding with orange
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 managements of the schools 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 of the information that the EURICE program provides to specialized and targeted audiences.
